curry

Paleo Chicken Tikka Masala

Paleo Chicken Tikka Masala

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

Ingredients:

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

To garnish:

Small piece of root ginger (julienned)
Small handful of fresh coriander (roughly chopped)

Method:

  1. 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
  2. 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.
  3. The following day pre-heat your oven to 180C/Gas Mark 4 and place your marinated chicken into a pyrex/baking dish.
  4. Melt your butter and set aside.
  5. 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.
  6. In a pestle and mortar grind your ginger and garlic into a smooth paste.
  7. 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.
  8. Strain the sauce through a large sieve into another container. Pour the strained sauce back into the saucepan and then bring to the boil.
  9. Reduce the heat to a low heat and then add the butter, coconut milk and raw honey. Stir thoroughly.
  10. Stir in the chicken and warm through.
  11. Serve up and garnish with ginger juliennes and chopped fresh coriander.

Paleo Chicken Tikka MasalaPaleo Chicken Tikka MasalaPaleo Chicken Tikka MasalaPaleo Chicken Tikka Masala

Paleo Goan Fish Curry

Paleo Goan Fish Curry

Paleo Goan Fish Curry

I love star anise it is amazing! The scent is just beautiful and it transports you away onto some heavenly deserted island type place… Ok it doesn’t – that’s not possible, but what is possible is a party in your mouth. BOOM! Just make this. It is amazing!

Serves: 4 people

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients:

For the curry:

2 star anise (dry roasted & ground)
1/2 tsp Himalayan pink salt
1/2 bulb garlic (peeled)
3″ piece of root ginger (peeled)
1 tbsp ground coriander
1 tbsp mild curry powder
1/2 tbsp black mustard seeds
1/2 tbsp ground cumin
1 tsp ground turmeric
1/4 tsp ground cloves
1/4 tsp ground red chilli powder
2 tbsp coconut oil
1 onion (diced)
2 tbsp coconut sugar
2 tbsp apple cider vinegar
1/3 tin tomatoes (or one large tomato diced)
1 tsp tamarind paste (or 1.5 tbsp lime juice)
400ml tin of coconut milk
600g pollock (cubed)

For the tarka:

3 tbsp coconut oil, raw grass-fed butter or ghee
1 tbsp black mustard seeds
Handful of curry leaves

For the garnish:

3/4 cup roughly chopped fresh coriander

Method:

  1. Start by dry roasting your star anise in a pan. They’ll be done when they start to let off a strong aroma and brown slightly.
  2. Remove and grind into a powder in a pestle and mortar or using the milling attachment you have on your blender or Nutribullet.
  3. Next add your salt, garlic and ginger and grind into a paste. Stir in your remaining spices.
  4. In a large wok melt your coconut oil and add in your spice paste. Fry on a low to medium heat until slightly browned. Be sure to keep the spice mix moving to prevent burning. (By now your kitchen should smell beautiful!)
  5. Add your diced onion and coconut sugar and fry until softened and slightly caramelised.
  6. Add your tinned tomatoes and apple cider vinegar and simmer over a low heat until it has reduced and you are left with a paste.
  7. Pour in the coconut milk and add your tamarind paste or lime juice. Simmer for 10 minutes until the sauce begins to thicken slightly. If it becomes too thick you can add in some extra water. I find that it is all down to personal preference.
  8. Add your pollock and cook for a further 5 minutes. You don’t want to over cook your fish otherwise it really kills this dish so be careful!
  9. Remove the curry from the heat and set aside.
  10. In a frying pan melt your coconut oil to prepare your tarka. Add your black mustard seeds and curry leaves. Cook until your mustard seeds start popping and jigging around the pan. Pour over your curry and listen to it sizzle!
  11. Finally sprinkle with some chopped coriander to garnish and serve up! Delicious!

Paleo Goan Fish CurryPaleo Goan Fish CurryPaleo Goan Fish CurryPaleo Goan Fish Curry

Paleo Aubergine and Cauliflower Curry with the most Perfect Sweet and Cauli Mash

photo(9)

So this is another veggie curry that’s quick and easy to make, and super delicious but it’s the mash that really steals the show!

Serves: 2-3

Preparation Time: 15 minutes

Cooking Time: 15-20 minutes

Ingredients:

For the aubergine and cauliflower curry:

25g raw grass-fed butter (for a vegan option use 25g coconut oil)
1/2 head of cauliflower (cut into small florets)
1 aubergine (cubed and soaked in juice 1/2 lemon)
2 tbsp garam masala powder
1 tbsp ground cumin
1 tsp tumeric
1 tbsp cinnamon
1 tsp chilli powder
1/4 tsp Himalayan pink salt
1 tbsp coconut sugar
Half a bulb of garlic (cloves peeled)
3″ piece of root ginger (peeled)
1 tbsp tomato paste
1 tin chopped tomatoes (or 400g chopped tomatoes)
1 tsp tamarind paste (optional)
Juice of 1 lemon
1 white onion
4 tbsp coconut milk
4 spring onions

For the sweet and cauli mash:

1/2 tsp ground ginger
1/4 tsp mace
1/2 head of cauliflower
Raw grass fed butter
2 sweet potatoes peeled
1/2 tsp sea salt

Method:

  1. Put a full kettle on to boil. Cut your peeled sweet potatoes and cauliflower into quarters.
  2. Once boiled fill a large pan with the sweets and cauli and pour over the hot water.
  3. Place on a high heat, cover and boil for 6-8 minutes.
  4. Whilst they are on the boil peel your garlic and ginger and throw into the food processor along with the garam masala, cumin, tumeric, cinnamon, chilli powder, salt and sugar. Blend until it becomes a rough paste.
  5. Add your tomato paste, tomatoes, tamarind and lemon juice and blend, scraping down the sides frequently.
  6. Add the onion and pulse until roughly chopped.
  7. Drain your sweet potatoes and cauliflower and leave to dry for 5 minutes (you want the least amount of moisture possible).
  8. Cut your remaining cauliflower into small florets and you aubergine into cubes, once cubed place the aubergine into a bowl with the juice of 1 lemon.
  9. Place the butter into a large pan on a medium heat, melt the butter until it starts to bubble.
  10. Add your cauliflower and aubergines, stirring frequently. Cook for 5 minutes on a medium to low heat.
  11. Add your sauce mix from the blender. Stir and cover, cook for a further 5 minutes.
  12. Whilst your curry is cooking clean out your food processor and then blend together all of the Sweet & Cauli Mash ingredients until smooth.
  13. Remove the mash and place into a heavy based pan.  Heat through until warm, stirring frequently ensuring that it doesn’t stick to the bottom of the pan.
  14. Stir your coconut milk into your curry and simmer for another 2 minutes.
  15. Roughly cut your spring onions.
  16. Serve it all up and sprinkle with your spring onions! Perfect ‘Winter Warmer’ (even though we aren’t in winter)

 

Paleo Pakistani Chilli Chicken

A bowl of Paleo Pakistani chilli chicken

Paleo Pakistani Chilli Chicken

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!

Serves: 3-4

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Ingredients:

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 cloves
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

Method:

  1. In a pestle and mortar grind up into a rough paste your ginger, garlic, cinnamon, black pepper, chilli powder, salt, saffron and sugar.
  2. 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.
  3. Add your onions and chicken and cook until the chicken is slightly browned.
  4. Add your yogurt, cover and cook for another 3 minutes.
  5. Stir in your coconut cream and roasted chopped almonds.
  6. Simmer for 5 minutes until the sauce has reduced.
  7. Serve with a nice side of sweet potato or cauli rice!

Paleo Chicken Achari

Paleo Chicken AchariPaleo Chicken Achari

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!

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 15-20 minutes

Ingredients:

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)

Method:

  1. 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.
  2. 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.
  3. Add the lemon juice and make into a thick paste.
  4. 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.
  5. In a pestle and mortar grind up the garlic, ginger, chilli powder, remaining 1/4 tsp tumeric and salt into a paste.
  6. 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.
  7. Add your onions and chopped tomatoes and cook until softened.
  8. Add your chicken, any remaining roasted seed paste and coconut yogurt. Cover and cook on a low heat for 8 minutes.
  9.  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.
  10. Add the fresh roughly chopped coriander and serve with sweet potatoes or cauli rice!

Paleo Chicken AchariPaleo Chicken AchariPaleo Chicken AchariPaleo Chicken Achari

Paleo Bejewelled Curry with Perfect Sweet Potato Wedges

A vegetarian curry, jewelled with sultanas and served with potato wedges

What a lovely jewelled Paleo veggie curry!

So firstly, please excuse my rather awful photograph, it really does not do this dish justice! If there were such a thing as ‘smell-o-vision’ then oh boy would you be salivating!!!

As curries seem to be a staple in my household, I decided to mix it up a bit and create one of my very own curry concoctions rather than adapting a traditional dish.  As I have 3 children and a zoo load of animals to care for, dinner times are incredibly hectic and they have to be quick and easy to make, yet stacked full of nutrition and flavour.

This curry has undertones of a Makhani (butter) dish yet the sweetness of something Moroccan, this is home cooking at it’s absolute best.  But the curry doesn’t just steal the show, the sweet potato wedges are perfectly crispy on the outside and soft and melty on the inside, it’s simply just lovely!

I had one of those beautiful moments in kitchen life when your son walks into the kitchen and says “Mmmmm that smells delicious Mummy” and you burn yourself on the oven whilst tending to your potato wedges, cursing all the way, but hey – you get the point!

Makes: 4 Servings

Preparation Time: 15 minutes

Cooking Time 30 minutes

(You will need a large baking tray and food processor for this recipe)

Ingredients:

For the curry:

50g raw grass-fed butter (for a vegan option use 25g coconut oil)
1 head of brocolli (cut into small florets)
1/2 head of cauliflower (cut into small florets)
2 carrots peeled and diced
2 tbsp garam masala powder
1 tsp tumeric
1 tbsp cinnamon
1 tsp chilli powder
1/4 tsp Himalayan pink salt
1 tbsp coconut sugar
Half a bulb of garlic (cloves peeled)
3″ piece of root ginger (peeled)
1 tbsp tomato paste
1 tin chopped tomatoes (or 400g chopped tomatoes)
1 tsp tamarind paste (or substitue for an extra 1 tbsp lemon juice)
Juice of half a lemon
1 white onion
1 large handful of mixed raisins and sultanas
6 dried apricots diced
1/4 cup dessicated coconut
1/4 cup water
2 tbsp coconut yogurt

For the sweet potato wedges:

1 tbsp olive/coconut oil
4 medium sized sweet potatoes (cut into wedges)
1/2 tbsp sea salt flakes or 1 tsp Himalayan pink salt
A big old kettle full of boiling water!

Method:

  1. Put a full kettle on to boil, pre-heat your oven to 200 degrees and cut your sweet potatoes into wedges.
  2. Once boiled fill a large pan with the weges and pour over the hot water.
  3. Place on a high heat, cover and boil for 10 minutes.
  4. Whilst the sweet potatoes are boiling peel your garlic and ginger and throw into the food processor along with the garam masala, tumeric, cinnamon, chilli powder, salt and sugar. Blend until it becomes a rough paste.
  5. Add your tomato paste, tomatoes, tamarind and lemon juice and blend, scraping down the sides frequently.
  6. Add the onion and pulse until roughly chopped.
  7. Drain your sweet potatoes and place on a well oiled baking tray using the your 1 tbsp olive/coconut oil.
  8. Sprinkle the wedges with the salt and place into the oven for 25-30 minutes until they go slightly brown and crispy around the edges.
  9. Place the butter into a large pan on a medium heat, melt the butter until it starts to bubble.
  10. Add your broccoli, cauliflower and carrots, stirring frequently to ensure they soak up all of that lovely butter! Cook for 5 minutes on a medium to low heat.
  11. Add your sauce mix from the blender, the sultanas, raisins, apricots and dessicated coconut. Stir and cover, cook for a further 5 minutes.
  12. Add your 1/4 cup of water and leave to cook for a further 5 minutes.
  13. Stir in your coconut yogurt and simmer for another 2 minutes.
  14. Check that your wedges are ready and then simply plate up!!! Fantastic!!!