I have loved curry for as long as I can remember. The spices, the flavor, meat, health benefits, and sweat dripping off my face into the plate, all come together to make a great dish that is healthy and Paleo. And, as Paleo proponents, we leave the garbanzo beans and rice out, and use root vegetables or squash instead.
There are a ton of different types of curries from many different countries and just as many different curry powders. Curry Powder is actually not a single spice but a combination of spices which usually contain: Turmeric, Coriander, Cumin, Fenugreek, Mustard, Chili, Salt and Pepper. But in some Indian Curries, it can contain up to 20 different spices. Trying different powders and tweaking the basic ingredients is half the fun....the other half eating, of course!
- Family pack of boneless chicken thighs, sliced
- 1 large onion
- 4 carrots (or peas, broccoli, turnip, squash or a bit of all)
- 2 cloves garlic, pressed
- 1 red pepper, chopped
- 1 can coconut milk
- 1 lime
- 4 tspn curry powder
- 2 tspn salt
- Hot sauce or red pepper to taste
1. Slice all your stuff
2. Saute veggies over medium heat for 15m in 3 tspn coconut oil.
3. Add curry powder, stir & coat veggies for 2m.
4. Add chicken and cook 10m
5. Lower heat, add coconut milk, hot stuff, 1/2 cup water, and squeeze in lime.
6. Simmer a minimum of 1 hour
- Try different Curry Powders. There are a ton out there and they're all different.
- Add 2 diced tomatoes