Prep Time10 minsCook Time30 minsTotal Time40 minsYields3 Servings

This is one of my favourite nourishing and warming recipes as it's so simple to make and is super customizable. This recipe contains very basic ingredients however you can jazz it up by adding additional veggies such as courgettes, green beans, broccoli, carrots, even sweet potatoes or tomatoes.

This meal is so warming and nourishing to your insides and contains ingredients which will help boost your immune system. Plus it tastes delicious, so what's not to love!

Health promoting Ingredients:
Garlic - strengthens the immune system, helps fight off coughs and congestion
Turmeric - high in antioxidants and is anti-inflammatory
Ginger - helps elevate throat and sinus infections, is anti-inflammatory

Ingredients:

Curry
 6 boneless chicken thighs, cut into 1" pieces
 4 garlic cloves, diced
 1 large onion, diced
 1 can coconut cream
 2 tbsp curry powder
 1 tsp turmeric
 1 tbsp grated ginger
 2 tsp chilli flakes
 1 tbsp coconut oil or olive oil
 salt/pepper to taste
 coriander to serve
 Optional add ins: 1/2 head broccoli (chopped), 1 bag of green beans (cut into thirds)
Cauliflower rice
 1 cauliflower, chopped
 2 garlic cloves
 salt/pepper
 coconut oil or olive oil, for frying

Method:

1

In a large fry pan add the coconut oil over medium heat. Once it melts add the chopped garlic and onion and sautee for 3-5 minutes.

2

Add curry powder, turmeric, ginger, chilli flakes and saute for another 30 seconds.

3

Add the chicken and cook until browned on both sides. Add vegetables here if desired and cook for a few minutes to soften.

4

Add the coconut cream and bring to a boil (add 1/2-1 cup of water here if you prefer more liquid). Reduce heat to a simmer, and simmer away for 15-20 minutes. Stir it every so often to combined flavours and make sure nothing sticks to the bottom of the pan.

5

Cauliflower rice: while the dish is simmering take the chopped cauliflower florets and garlic and add it into a food processor, process until it turns into a rice-like consistency. Heat the oil in a skillet over medium heat, then add in the cauliflower, continue to sauté for another 4-5 minutes.

6

When ready to serve, add cauliflower rice to a bowl, top with curry and garnish with coriander.

Serve and enjoy!

Ingredients

Curry
 6 boneless chicken thighs, cut into 1" pieces
 4 garlic cloves, diced
 1 large onion, diced
 1 can coconut cream
 2 tbsp curry powder
 1 tsp turmeric
 1 tbsp grated ginger
 2 tsp chilli flakes
 1 tbsp coconut oil or olive oil
 salt/pepper to taste
 coriander to serve
 Optional add ins: 1/2 head broccoli (chopped), 1 bag of green beans (cut into thirds)
Cauliflower rice
 1 cauliflower, chopped
 2 garlic cloves
 salt/pepper
 coconut oil or olive oil, for frying

Directions

1

In a large fry pan add the coconut oil over medium heat. Once it melts add the chopped garlic and onion and sautee for 3-5 minutes.

2

Add curry powder, turmeric, ginger, chilli flakes and saute for another 30 seconds.

3

Add the chicken and cook until browned on both sides. Add vegetables here if desired and cook for a few minutes to soften.

4

Add the coconut cream and bring to a boil (add 1/2-1 cup of water here if you prefer more liquid). Reduce heat to a simmer, and simmer away for 15-20 minutes. Stir it every so often to combined flavours and make sure nothing sticks to the bottom of the pan.

5

Cauliflower rice: while the dish is simmering take the chopped cauliflower florets and garlic and add it into a food processor, process until it turns into a rice-like consistency. Heat the oil in a skillet over medium heat, then add in the cauliflower, continue to sauté for another 4-5 minutes.

6

When ready to serve, add cauliflower rice to a bowl, top with curry and garnish with coriander.

Serve and enjoy!

Paleo Chicken Curry