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Curry Chicken

By Meg Yonson

I Quit Sugar: Chicken Curry recipe
  • 6 servings
  • Prep - 15 mins
    Cooking - 30 mins
  • Total - 45 mins
I Quit Sugar: Chicken Curry recipe

This Chicken Curry Recipe is one of our favourite recipes because it's chock-a-block full of healing spices, quality fats and protein. Paired with some leafy greens for some added nutrition and fiber, you've got a super balanced and nutritious meal to enjoy.  

Servings: 6
Preparation: 15 mins
Cooking: 30 mins

Ingredients

  • 2 tablespoons ghee (you can also use coconut oil).
  • 1.5 kg chicken thighs, diced.
  • 2 tablespoons garlic.
  • 2 tablespoons ginger.
  • 1 tablespoon cumin, ground.
  • 1 tablespoon coriander, ground.
  • 1 teaspoon cardamon.
  • 1 tablespoon allspice.
  • 1/2 teaspoon chilli powder.
  • 1 tablespoon low-sugar tomato paste.
  • 1/2 can diced tomatoes.
  • 400 ml coconut cream.

To serve

  • Cucumber.
  • Leafy greens.
  • Papadams.

Directions

1. Add ghee or coconut oil to a hot pan. Add the diced chicken in batches and cook until nearly cooked through. Set chicken aside.

2. Add the garlic and ginger to the leftover oil in the pan and stir until fragrant.

3. Add in the spices and stir until fragrant. Then add the tomato paste and mix until a thick paste forms.

4. Place the chicken back in the ban and coat in the spices.

5. Pour in the diced tomatoes and coconut cream and stir to combine. Allow to simmer for 10 minutes.

6. Serve with basmanti rice, chopped cucumber, leafy greens and papadams.


This Chicken Curry Recipe is one of our favourite recipes because it's chock-a-block full of healing spices, quality fats and protein. Paired with some leafy greens for some added nutrition and fiber, you've got a super balanced and nutritious meal to enjoy.

Ingredients

  • 2 tablespoons ghee (you can also use coconut oil).
  • 1.5 kg chicken thighs, diced.
  • 2 tablespoons garlic.
  • 2 tablespoons ginger.
  • 1 tablespoon cumin, ground.
  • 1 tablespoon coriander, ground.
  • 1 teaspoon cardamon.
  • 1 tablespoon allspice.
  • 1/2 teaspoon chilli powder.
  • 1 tablespoon low-sugar tomato paste.
  • 1/2 can diced tomatoes.
  • 400 ml coconut cream.

To serve

  • Cucumber.
  • Leafy greens.
  • Papadams.

Directions

1. Add ghee or coconut oil to a hot pan. Add the diced chicken in batches and cook until nearly cooked through. Set chicken aside.

2. Add the garlic and ginger to the leftover oil in the pan and stir until fragrant.

3. Add in the spices and stir until fragrant. Then add the tomato paste and mix until a thick paste forms.

4. Place the chicken back in the ban and coat in the spices.

5. Pour in the diced tomatoes and coconut cream and stir to combine. Allow to simmer for 10 minutes.

6. Serve with basmanti rice, chopped cucumber, leafy greens and papadams.