Sweet & Creamy Chicken Gobi Curry
I love to use chicken thigh instead of breast as it is far more tasty and affordable. Don’t be scared off by the long list of ingredients as the recipe really is uber simple. Why not double the ingredients and freeze some for a rainy day.
Prep Time: 10 minutes Cooking Time: 8 hours
Ingredients serve 6
Aprox 800g organic chicken thigh, diced
1 organic cauliflower, cut into medium florets
1 large organic sweet potato, peeled and cut into chunky pieces
1 medium white organic onion, thinly sliced
1 large organic carrot, peeled and thickly sliced
4 large handfuls organic frozen peas
Handful of organic sultanas
1 whole red organic chilli, deseeded
1 thumb sized piece of fresh organic ginger, peeled
5 organic cloves garlic, peeled
1 heaped tsp organic madras curry powder
1 tsp organic turmeric powder
1 tsp organic black onion seeds
4 heaped tbsp organic ground almonds
500ml filtered water
1 400ml tin of organic coconut milk
Handful fresh organic coriander, roughly chopped
Juice of 1 organic lime
Handful organic desiccated coconut
Sea salt to taste
1. In a large lidded saucepan cook the chicken, onion and carrot on a medium heat, with the lid on, until the veggies are soft, roughly 15 minutes.
2. Blitz the ginger, chilli and garlic with a little splash of water until they form a paste. Stir into the onions and carrots and cook for a few minutes, along with the spice powders.
3. Add the sweet potato and the ground almonds and stir thoroughly until well combined.
4. Turn the heat up to medium high, add the water and sultanas bring to a boil and simmer for 10 minutes.
5. Add the cauliflower and coconut milk and simmer for another 10 minutes.
6. Finally add the frozen peas, lemon juice, desiccated coconut and fresh coriander. Season with sea salt and serve!
Health & Nutrition Specialist / Nutrition Chef / Food Writter & Blogger
Author of Meals That Heal
CHEK HLC Il, CMTA ll, Nutrition & Functional Medicine Advisor