I think my favourite ever takeaway was a chinese chicken curry and pre-paleo, I would have one every Sunday night. It’s one of the few things I miss, so I decided to try to adapt the traditional recipe to be paleo friendly. I am delighted with the results and it goes really well with the fries. Much better than a big pile of tasteless rice!
A great paleo friendly adaptation of this traditional Chinese curry dish.
- onion - 3
- fresh ginger - thumb sized piece
- garlic - 4 cloves
- chili flakes - 1 tsp
- turmeric - 1/2 tsp
- cumin - 1/2 tsp
- chili powder - 1/2 tsp
- almond flour - 5 tsps
- chicken stock - 400ml
- water - 125ml
- chicken - 2 large breasts or 3 thighs
- sweet potato - 2 large
- coconut oil - 3 tbsp
- cayenne pepper - 1/2 tsp
- Sea salt - 1/2 tsp
- curry powder - 1 tbsp
- broccoli - half a head
• First up, slice your sweet potatoes into fries, place in a bowl with 2 tablespoons of liquid coconut oil and sprinkle over the cayenne and salt.
• Swirl it all round so that the fries are coated in the oil, salt and cayenne.
• Put the fries on greaseproof paper in the oven at 150 degrees and cook for around 45 minutes or until they are golden brown all over but not burnt!
• For the curry, chop your onions into large chunks and put two and a half of them in a pan with the crushed garlic and finely chopped ginger. Stir fry over a medium heat until the onion softens but does not brown. Reserve the leftover half onion for later.
• Stir in the turmeric, cumin, coriander, chili flakes, chili powder and curry powder and cook gently for five minutes, adding a little water if necessary to stop the spices from burning.
• Remove from the pan and leave to cool for a few minutes, then put all the mixture in a food processor along with the water and almond flour and blend until totally smooth.
• Put the paste back in the pan, pour in the stock and simmer for about fifteen minutes. If it starts to look too dry, add more water.
• In a separate pan, fry the chicken in the remaining coconut oil, and fry until browned all over.
• Add in the onion and fry briefly to soften.
• Break your broccoli up into small pieces and add to the pan with the chicken and onion, then combine the sauce with the chicken, onion and broccoli.
• Cover and simmer for around five minutes so that the broccoli cooks a little, then serve with the delicious sweet potato fries. Better than takeout any day!