Paleo Pumpkin Butter Chicken

chicken curry

One of our favourite takeaways pre-Paleo days was an Indian curry, but I think this version is a great replacement.  Plus it ends up being almost as quick as I pre-make my curry paste in bulk and freeze it portioned off in jars, so all I need to do is pull a jar out of the freezer the night before and voila ready to go!  Just like a bought one, but better and cheaper!

Don’t be put off by the quantity of ingredients. My recommendation is to seek out your local Indian grocer (they usually have bulk bins of spices) and stock up.  You don’t need to outlay any money to store them either, I wash used glass jars and store all my spices in them in the pantry and my paste mixes in them in the freezer.

INGREDIENTS (makes four serves)

Curry Paste

½ a brown onion

1 large clove of garlic

1 thumb sized piece of fresh ginger, peeled

1 teaspoon fennel seeds

1 teaspoon coriander

1 teaspoon paprika

1 teaspoon turmeric (great anti-inflammatory)

1 teaspoon garam masala

1 teaspoon curry powder – I get mine from an Indian grocer, spices only, no fillers

Chili powder – add as you enjoy, we like things pretty mild, so only go with a ¼ of a teaspoon

1 teaspoon of salt

1 pottle of tomato paste

Curry

1 teaspoon of coconut oil

1 double chicken breast, skin off and chopped into chunks

1 can of coconut milk (I like the TCC brand)

1 bunch of kale or silverbeet, shredded

1 Cup of button mushrooms, sliced

To Serve

1 Cup of roasted cashews

1 quantity of spiced roast pumpkin (see recipe in archive)

DIRECTIONS

To make the curry paste, add all the ingredients to your food processor or cup of your stick blender and blitz until pastey.

Heat the coconut oil in a large, heavy based pot (with lid) and gently fry the curry paste for around 10 minutes (this is sautéing the onion and garlic and lightly toasting the spices to release their fragrance).  Then add in all the remaining curry ingredients except for the kale and simmer gently for half an hour, then remove the lid and continue to simmer for another half an hour to ensure the sauce reduces.  Add the kale 10 mins before you’re ready to serve so that it just wilts down and doesn’t become stewed.

To serve, spoon the curry over some of your roasted pumpkin and sprinkle over some of the roasted cashews, delish.  I personally don’t like fresh coriander, but people who do, assure me that some of that sprinkled over at this stage is pretty fine as well.

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