This is inspired by my dad’s delicious curry recipe, which I can never resist going back for seconds for! It’s absolutely jam-packed with vegetables and immune-boosting spices, such as turmeric. The beauty of this recipe is that it’s so adaptable; it can be changed all the time, depending on what you have in the kitchen! You can add your own spices, and any vegetables that you like. Alternative meat options include chorizo, but if you’d prefer a vegetarian curry, just leave out the meat, swap it for tofu or perhaps add in more lentils. So, here is our basic version of Dad’s chicken curry:
For the chicken curry:
1 tbsp coconut oil
3 garlic cloves
2 chicken breasts, chopped
1 small red chilli
4 cauliflower florets
1 small sweet potato
1 red pepper
Handful of sundried tomatoes
Handful of mushrooms (I like chestnut mushrooms)
Handful of kale or spinach
400ml coconut milk (1 can)
250ml bone broth (you can also use stock or hot water, and add more or less depending on your preferred liquid consistency)
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp turmeric
1 tsp ground coriander
1 tsp chilli flakes or powder
1 tsp ground cumin
1 tsp Madras (hot) curry powder
½ cup red lentils, rinsed
Pepper and salt, to taste
For the cauliflower rice:
I follow the Hemsley sisters’ method for the cauliflower rice, but I use more water and add in peas and cardamom pods.
½ cup frozen/fresh peas
6 cardamom pods
1 tsp coconut oil
4 tbsp water
Sea salt & black pepper
We like to top our curry with desiccated coconut, cashews or peanuts, raisins and fresh coriander, but it’s up to you!
- Preheat the oven to 170*C (150*C fan)
- Chop all of the vegetables and sundried tomatoes.
- Melt the coconut oil in a large ovenproof pan and sauté onions, garlic, fresh chilli and red pepper in for about 4 minutes until clear and soft. Then add the mustard seeds and leave for a further 2 minutes. Then add all the other spices and seeds and fry it until it forms a paste.
- Add the chicken and cook for about five minutes until it’s sealed on all sides and coated in the spice paste.
- Add the remaining vegetables, except for the kale, to coat in the paste and stir for 2 minutes.
- Then add the coconut milk and stir for about five minutes to avoid the curry from sticking to the bottom of the pan.
- Add the bone broth and lentils, and stir to mix them in.
- Put the lid on the pan and pop into the oven for 1 hour, adding the kale 20 minutes before it’s done.
- Meanwhile, grate the cauliflower in a food processor to form rice-sized pieces. Then add the coconut oil to a pan with the grated cauliflower, peas, cardamom pods and water, and mix together. Cook over a medium heat with the lid on to allow the cauliflower to steam for 4-6 minutes. Then serve with any of your desired toppings.