I got the idea for this recipe from Healthy Eating Planner - their recipe was for Green Tandoori Chicken on skewers. I had chicken thighs in the freezer, and wanted to make something more along the lines of a curry with a nice sauce - hubby loves a saucy dinner!!
I served the curry with 2 little side salads - one, a cucumber Kachumba which is essentially an indian version of a mexican salsa; the other a simple carrot and coriander salad. Hubby had his on a bed of steamed Basmati rice, and the kids had cucumber and carrot sticks instead of the side salads as the flavors of the salads were a little strong for them.
The recipe is free of gluten, grains, dairy, soy, and sugar. The only thing I would add would be to put another couple of chillies in the curry sauce, but I kept it super mild so that the kids would enjoy it. If you like a bit of heat, add as much as you need to suit your palate.
St Patricks Day Green Indian Chicken CurryGluten-free, grain-free, dairy-free, soy-free, sugar-free
1/4 cup ground cashews (whizz whole cashews in a food processor or blender to create a flour-like consistency)
handful fresh coriander, roughly chopped
1 green chilli (adjust according to personal preference)
2 tsp garam masala
1 tsp turmeric
1 onion, finely diced
4 cloves garlic, grated
2cm knob of fresh ginger, peeled and grated
juice and zest of 1 lemon
2 cups baby spinach + another 2 cups for the sauce
1 tsp salt
1 tsp pepper
1 kg chicken thighs (bone in, or boneless for a faster cooking time)
1/2 cup chicken stock or water
1 eggplant, diced
1/2 head of broccoli, cut into small florets
Extra fresh coriander to serve
1. In a frying pan, heat about 1 tbsp coconut oil over medium heat and fry onions gently. Add garlic, ginger, chilli, garam masala and turmeric. Fry gently for a couple of minutes. Add 2 cups of spinach and cook until just wilted. In a blender or food processor, place the spinach and onion mixture and add the cashew nuts, lemon zest, lemon juice, salt and pepper. Blend until smooth.
2. In a large bowl, place the chicken thighs and half of the sauce mixture. Set aside the other half of the sauce mixture in the fridge for later. Marinate the chicken thighs in the fridge for as long as you can - ideally a few hours, but you can make it all straight away if you don't have time to marinade.
3. In a large frying pan or pot, heat a couple of tablespoons of coconut oil over a medium-high heat. Add the marinated chicken breasts and fry each side until gently browned. Add the chicken stock, the remainder of the sauce that you reserved and the eggplant. Reduce heat and simmer for about 20 minutes until chicken is cooked through and eggplant is soft. If the sauce reduces too much, add a little more water or stock.
4. Once chicken is cooked through, add the broccoli and cook for another 10 minutes, then add the other 2 cups of spinach and stir through until just wilted.
5. Remove from heat and serve over steamed rice, cauliflower rice, or in a large bowl on it's own with the side salads. Top with extra coriander to garnish
Kachumba (cucumber salad)
Carrot and Coriander SaladIngredients:
2 carrots, shredded or grated
large handful of fresh coriander, roughly torn
One green stem of spring onion, finely chopped
small knob of fresh ginger, peeled and finely grated
1/2 tsp garam masala
juice of 1 lemon
1 tbsp melted coconut oil or ghee
Combine all ingredients in a small bowl. Mix well