So here it is, possibly one of the most loved curries of the British, the Chicken Tikka Masala and boy is it delicious! This is ultimate comfort food at it’s best! In fact it is thought to have originated in the an Indian restaurant in the UK! You can read more about that here.
This dish doesn’t take a particular amount of skill to make but it will require you to marinade your chicken the night before if you want it to taste that little bit more special. You will then have to bake it before making your masala sauce.
This curry is pretty spicy so if you’re not a spice fiend just add 1/4-1/2 tsp of chilli powder to your masala rather than the 1/2 tbsp.
Most of all – enjoy!!!
Serves: 4 people
Preparation Time: 20 minutes (plus overnight wait for marinating chicken)
Cooking Time: 45 minutes
For the marinated chicken:
3 cloves garlic (peeled)
2″ piece of root ginger (peeled)
Seeds from 5 green cardamom pods
1/4 tsp black peppercorns
1/2 tsp ground nutmeg or mace
1/4 tsp ground cumin
1/4 tsp ground red chilli powder
1/4 tsp ground turmeric
1/4 cup coconut yogurt
Juice 1/2 lemon
2 tbsp good quality olive oil
500g chicken breast (cubed)
2 tbsp raw grass-fed butter (to baste)
For the masala sauce:
4 large tomatoes
3/4 cup tomato purée (roughly 200g)
2 cups of water
2 garlic cloves (peeled)
1″ piece root ginger (peeled)
1 green chilli (deseeded & finely diced)
1/2 tsp fenugreek seeds (ground)
1/2-3/4 tsp Himalayan pink salt (dependent upon your tastes)
1 tsp whole cloves
1/2 tbsp red chilli powder
6 green cardamom pods (crushed)
2 tbsp raw grass-fed butter
1/3 cup coconut milk
1 tbsp raw honey
Small piece of root ginger (julienned)
Small handful of fresh coriander (roughly chopped)
The night before cooking start by making the marinade for your chicken. In a pestle and mortar grind your garlic, root ginger and spices into a paste
In a medium sized mixing bowl mix together the coconut yogurt, lemon juice and olive oil. Add in your spice paste and mix thoroughly. Add your cubed chicken breast and mix until covered evenly. Cover the bowl in cling film and place into the fridge overnight.
The following day pre-heat your oven to 180C/Gas Mark 4 and place your marinated chicken into a pyrex/baking dish.
Melt your butter and set aside.
Bake the chicken for 10 minutes but give it a quick stir and baste it twice with some of the melted butter. Drain off the excess marinade and juices and baste with the remaining melted butter. Return to the oven for a couple more minutes until it is lightly golden on the outside but still slightly undercooked. Remove from the oven and leave to one side.
In a pestle and mortar grind your ginger and garlic into a smooth paste.
In a large saucepan combine the chopped tomatoes, tomato puree and water. Stir until evenly mixed then add your ginger and garlic paste, diced green chilli, salt and the rest of the spices. Cook on a low heat for roughly 20 minutes until the sauce has reduced and become very thick. Remove the pan from the heat.
Strain the sauce through a large sieve into another container. Pour the strained sauce back into the saucepan and then bring to the boil.
Reduce the heat to a low heat and then add the butter, coconut milk and raw honey. Stir thoroughly.
Stir in the chicken and warm through.
Serve up and garnish with ginger juliennes and chopped fresh coriander.
Yup and just when you thought breakfast (and a Paleo Pancake Day) couldn’t be much fun – BAM! I throw these crazy bad boys in your face!
This takes all of the faff out of making pancakes, is relatively low in sugar and is a complete breakfast in well ummm a muffin? puffin? no that’s a bird… well some sort of muffin and pancake hybrid anyway. The texture is very similar to a pancake but slightly more airy and muffin like. If you have made my Paleo Superfood Pancakes before then you will be familiar with most of the ingredients within this recipe.
Not only are these a great on-the-go brekkie they are also great for workout fuel and recovery! Splendid!
To create a beautiful muffin top (the only time when a muffin top seems to be socially acceptable) like in my pictures you will want to add 1/4 tsp of Vitamin C to the batter, although I have noted this down as being optional it really does gives a brilliant rise. But don’t worry they will still rise although probably not as spectacularly. I have also noted down using milled chia seeds, this is just my personal preference as it creates a really smooth texture to the muffins but if you have just some regular ones they won’t change the mix too much.
This recipe will require you to possess a muffin tin… obviously.
Makes: 7 medium sized muffins
Preparation Time: 5 minutes
Cooking Time: 15-20 minutes
1 large banana
1/4 cup coconut sugar (or 2 tbsp raw honey/maple syrup)
1 cup tapioca flour
2 tbsp almond flour
2 tbsp milled chia seeds
2 tbsp raw grass-fed butter or coconut oil
1.5 tbsp coconut flour
1 tbsp ground flax seed
1 tbsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp Vitamin C (optional but gives a great rise!)
1/4 tsp vanilla powder (optional but delicious)
50ml almond milk (or 50:50 coconut milk:water)
3/4 cup blueberries (packed)
Pre-heat your oven to 180C/Gas Mark 4.
Combine your banana, coconut sugar and eggs into a food processor or mash by hand until a smooth puree.
Process in the rest of your ingredients except for the blueberries until smooth. If you aren’t using a food processor then just whisk in the dry ingredients. Also pre melt your butter or coconut oil and then gradually add in your nut milk bit by bit to escape any nasty lumps.
Stir in your fresh or frozen blueberries. Leave the mix aside to rest for a few minutes. It will thicken up slightly due to your chia seeds.
Lightly grease your muffin tin. Spoon in enough mixture to fully fill each indentation. That was roughly around 1/4 cup and 1 tbsp for me.
Place into the oven and bake until fluffy and golden brown all over. They should be firm to the touch and bounce back. To make sure they are fully cooked place a knife into the middle and it should come out very hot to the touch and clean. This will take anywhere between 15-20 minutes but always keep an eye on them as everyone’s ovens differ!
Leave to cool in the tin for a few minutes before gently tipping out of the tray and leaving to cool on a wire rack- MUFFINS!!!
I really do love a good satay, and obviously since leaving peanut butter far behind myself I forgot that satay even existed, until, I ate some almond butter straight from the spoon. Ijust thought “Boy do I NEED a satay”… And that’s the really boring story behind how I came up with this dish.
It is however super yummy, kid friendly, easy to prepare and I have also put in a little vegan adaptation in there. Well I just substitute the chicken for mixed vegetables of my choice, but sweet potato is just lovely in this too!
500g chicken breast pieces (500g mixed veg is great for a Vegan option or even sweet potato!)
1 tbsp ground cumin
1 tbsp ground coriander
8 cloves garlic
3″ piece root ginger
1/4 cup coconut sugar
Juice 1 lime
1 tbsp coconut oil
1/2 tsp Himalayan pink salt
1/2 tsp chilli powder
1/8 can coconut milk
For the sauce:
1/2 cup almond butter
1/2 can coconut milk
For the shredded veg:
1 tbsp coconut/olive oil
4 carrots (peeled)
2 large courgettes
1 large onion
Drizzle of sesame oil
Sprinkle of Himalayn pink salt
For the marinade, combine all ingredients (except chicken) in a food processor and blend until a smooth paste. Frequently scrape down the sides to ensure the ingredients grind down thoroughly.
Place the chicken breast pieces into a large bowl, pour over the marinade and stir. Cover with cling film and leave in the fridge for at least 2 hours.
Once marinated heat a large non-stick frying pan or wok and add your marinated chicken. Fry on a medium heat rotating the meat and sealing in the flavours for about 3 minutes.
Add your almond butter and coconut milk and stir. Cover with a lid and cook on a low simmer for 5-8 minutes or until the chicken is tender. Place to one side and prepare your vegetables.
For the shredded vegetables run all of the vegetables through a food processor which has a grater disc with medium holes or grate by hand. Of course if you own a ‘Spirooli’ you could also run them through there.
In a non-stick frying pan add your coconut oil and lightly fry the vegetables until they start to brighten up in colour. Remove from the heat, sprinkle with the salt and drizzle with the sesame oil. Stir through and then serve. Simple!
By now you have probably gathered that I am a bit of a curry fiend, or just a fiend for spices and flavour!!! I absolutely loved this curry, but now that I don’t eat meat I just substitue the chicken for 500g of sweet potato and boy is it yummy!
Preparation Time: 5 minutes
Cooking Time: 25 minutes
125g salted raw grass-fed butter or ghee (can be susbstituted for 1/4 cup coconut oil for a vegan option)
6 cloves of garlic
1 tbsp root ginger
1 tbsp cinnamon
1 tsp black pepper
1 tsp chilli powder
1/2 tsp (fine) Himalayan pink salt
1/4 tsp saffron
1 tbsp coconut sugar
2 tsp cardamom pods (crushed)
2 onions (diced)
500g chicken breast pieces (can be substitued for 500g sweet potato or mixed vegetables for a vegan option)
1 cup coconut yogurt
1 cup coconut cream (or 1/2 cup coconut milk will do too)
3 tbsp roasted slivered/chopped almonds
In a pestle and mortar grind up into a rough paste your ginger, garlic, cinnamon, black pepper, chilli powder, salt, saffron and sugar.
Heat your butter/ghee in a large pan or wok on a low heat until bubbling then and add your spice paste, cloves and cardamom. Cook for 3 minutes stirring frequently.
Add your onions and chicken and cook until the chicken is slightly browned.
Add your yogurt, cover and cook for another 3 minutes.
Stir in your coconut cream and roasted chopped almonds.
Simmer for 5 minutes until the sauce has reduced.
Serve with a nice side of sweet potato or cauli rice!
The Achari is one of my all time favourite curries – it has such a great depth and abundance of complex flavours. An achari is essentially what you call a ‘pickle’ dish containing all of the spices used in a pickle, so it’s a bit sour but in a pleasant, clean sort of way. It’s not as much as a well known curry as others so I hope people will try out this recipe because it delicious!
This recipe doesn’t require you to make a masala gravy like other curries so it is easy peasy to make and jam packed full of flavour! Don’t let the stuffed chillies fool you this dish is relatively mild, so if you like it hotter feel free to leave those seeds in and add even more chilli powder!
Preparation Time: 20 minutes
Cooking Time: 15-20 minutes
1.5 tsp cumin seeds
1.5 tsp nigella seeds
1.5 tsp fenugreek seeds 1 tsp black mustard seeds 1 tsp yellow mustard seeds 1/2 tsp turmeric powder Juice of 1 large lemon 4 green chillies (halved & de-seeded) 6 cloves of garlic 3″ piece of ginger root (peeled & diced) 1/4 tsp chilli powder 1/4 tsp Himalayan pink salt
2 tbsp coconut oil 2 large tomatoes (diced) 2 medium onions (diced) 500g chicken breast pieces (For a Vegan substitution try 250g cauliflower & 250g aubergine) 250g / 1 cup of coconut yogurt Large bunch of fresh coriander (roughly chopped)
In a non-stick pan dry fry (do not use oil) the cumin, nigella, fenugreek and mustard seeds until roasted and slightly brown. Remove 2 teaspoons of the mix and place aside for later.
With the rest of the roasted mix place into a pestle and mortar and grind into a fine powder. Pour into a cup and add 1/4 tsp of tumeric. Reserve the remaining 1/4 tsp of the tumeric for the ginger and garlic paste.
Add the lemon juice and make into a thick paste.
Slice a few small slits into the chill halves and then stuff with the spice paste. Set aside for later and hold on to any remaining paste too.
In a pestle and mortar grind up the garlic, ginger, chilli powder, remaining 1/4 tsp tumeric and salt into a paste.
Place a large pan or wok on a low heat and melt your coconut oil. Add the garlic and ginger paste and fry for 1 minute.
Add your onions and chopped tomatoes and cook until softened.
Add your chicken, any remaining roasted seed paste and coconut yogurt. Cover and cook on a low heat for 8 minutes.
Sprinkle over your roasted spice seeds and add your stuffed chillies, gently burying them into the curry – do not stir. Cover and cook until the chicken is done.
Add the fresh roughly chopped coriander and serve with sweet potatoes or cauli rice!
Venezuelan Chocolate Chicken served with sweet potato
Being a huge chocolate fan I have always wanted to dabble with adding to savoury dishes. I decided to brave it and came up with my own unique adaptation of this rich, bold and unique Venezuelan dish. I honestly do not think that I have tasted anything like it before, and not in a yucky way but in a… um… very tasty way! It is best served with either sweet potato mash or sweet potato wedges as the sweetness compliments the bitter tones of the cacao. If you want to adapt this as a vegan dish then simply just replace the chicken with 500g of cubed sweet potato!
Prep Time: 30 mins
Cooking Time: 30 mins
1 tbsp coconut oil/1 tbsp olive oil
1/2 bulb garlic mashed
1/2 onion diced
500g chicken cubed (or 500g sweet potato cut into small cubes)
2 tbsp coconut sugar
2 green chillies/jalapeños diced
1 tbsp paprika
1 tbsp hot smoked paprika
1/4 tsp Himalayan pink salt
1 tsp lime powder (can subsititue with 1 tsp lime juice)
1 tbsp ground coriander
1/2 tsp ground allspice
1 tsp ground cumin
3 small (preferably Valencia or blood) oranges juiced with the pulp
Zest of 1 orange
1 tin chopped tomatoes (400g chopped tomatoes)
40g cacao or 50g of 90% dark chocolate
1 cup fresh coriander roughly cut
Heat the coconut oil in a large deep pan over medium to high heat.
Add the diced onion and garlic and stir until softened, this should take roughly less than a minute.
Add the chicken pieces and coconut sugar, stirring every now and then until slightly browned.
Add the paprika, smoked paprika, salt lime powder, ground coriander, allspice, cumin and chillies, stir and return to a low heat.
Add the orange juice, pulp and zest, cover with a lid and reduce to a simmer for 2 minutes.
Add the chopped tomatoes and stir, bring to the boil and leave to simmer for 5 minutes.
Add the cacao and stir into the sauce, cover and leave to simmer for a further 5 minutes.
Remove from the heat, stir in the fresh coriander leaves and serve!