One of the things I love to do the most on a Sunday is a big cook ready for the week ahead. I often do double batches of a dish so I can fill the freezer with single portion “takeaway” meals, so when I really want that Friday night take-out curry I can have one and not worry about what additives I’m getting 🙂
I love this simple, tasty tomato based chicken curry. I made my own curry powder out of spices from the cupboard and keep them in a jar. This means it’s ready and waiting for this dish plus any other simple curry.
This is a super nutrient dense one pot dish, where you can change the vege’s to your liking. The issue I always have with recipes is there are not enough veges! This one makes sure you get a good intake and if you want to make it vegetarian, swap the meat out for more mushrooms and sweet potatoes. Serving with quinoa rather than rice also gives you an additional hit of nutrients and protein.
PS. If it seems a bit daunting and long switch it up. Throw in chopped frozen veges in the last 10 minutes instead of chopping zucchini and mushrooms. Change the veges. play with it!
Zingy Chicken Curry
- Prep time: 15 mins
- Cook time: approx 35 -40 mins
- Total time: 55 mins
- Serves: 6 – 8
- Gluten free
- Casein and Dairy free
- Healthy fats
- 2 tbsp. ghee (casein-free), butter or olive oil (dairy-free)
- 1 large brown onion, chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon finely grated fresh ginger
- 2 teaspoons cumin seeds
- 1 or 2 finely chopped red chilies (I use the long hot ones – leave out if you want it mild)
- 1 bunch fresh coriander, stem chopped finely and sprigs picked
- 1/2 cup easy curry powder mix (see notes below) or a purchased mix.
- 10 fresh, frozen or dried curry leaves
- 600g chicken thigh fillets, cut into 2cm pieces
- 2 x 400g can diced tomatoes or 8 chopped fresh tomatoes (you can substitute with another can if you wish). Rough chop, we are not on masterchef!
- 1 Tablespoon tomato paste
- 400ml water (or chicken stock for extra nutrient punch)
- 200gms chopped mushrooms – either button or flat
- 300gms (1 medium) sweet potato chopped into 1cm cubes
- 3 medium zucchini chopped into cubes
- 300gms of washed baby spinach chopped
- 1 teaspoon salt or to taste
- Juice of 1/2 to 1 lemon
- cooked quinoa, or cauliflower rice to serve
- Heat oil in a heavy-based frying pan over medium heat.
- Cook the onion, garlic, ginger and cumin seeds, stirring often, for 4 minutes or until soft and aromatic.
- Add the chilli and coriander stem and cook for 1 minute.
- Add curry powder and curry leaves. Cook, stirring, for 1 minute or until aromatic.
- Add the chicken and cook, stirring, for 2 minutes or until browned slightly.
- Stir in the tomato paste, chopped or canned tomatoes and water.
- Reduce heat to medium-low.
- Add the sweet potato and simmer for 15 minutes.
- Add the mushroom, zucchini and simmer for another 10 minutes
- Add the baby spinach and stir it in and let it wilt.
- Season with salt. And add the lemon juice and coriander sprigs
- Serve with the quinoa or cauliflower rice
Easy curry powder mix:
Combine equal parts ground coriander, ground cumin, ground pepper, turmeric, and ground ginger. I used about 8 tablespoons of each and fill up a glass jar.
What is your favourite healthy at home “takeaway”?