Fragrant Indian Chicken and Veggie Curry by Kate McAloon
This curry is full of flavourful healthy ingredients! It’s easy to make once you have everything prepped. Your friends and family will love it and it’s a big hit of one of my clients, with Orlando Bloom.
NOTE: I like using broccoli, onions, zucchini and capsicum as a base and adding other veggies I have on hand. Prepare veggies, other ingredients and open the coconut cream before you start the recipe.
TIP For a heartier dish you can add firm tofu cut in bite size pieces or cooked bite size pieces of organic chicken, prawn or salmon to the recipe. I also love to finish this dish (stir in oils right before serving) with 1 – 2 drops of Young Living Culinary Oils and lemon, coriander and/or black pepper oils really add a lot of flavour to this dish
SERVES 4 – 6
PREP TIME 15 – 20 minutes
COOKING TIME 15 minutes
2 tbsp coconut oil
1 medium onion, finely chopped
2 tsp ginger, finely minced (to taste)
1 garlic clove, finely minced (to taste)
2 tbsp curry powder (mild or spicy to taste)
1 tsp cumin seeds
2 tsp sea salt and freshly ground pepper (to taste)
2 cans coconut cream or coconut milk
2 tbsp honey or coconut sugar (to taste)
3 cups assorted veggies, cut in large bite size pieces
1 – 2 tbsp chopped fresh parsley and or coriander
350 gm cooked chicken, prawn or salmon cut in bite size pieces (optional)
1 – 2 drops lemon, coriander and/or black pepper culinary oil (to taste)
1. Heat oil in a medium-large pot over medium-high heat add onions, ginger and garlic and cook for 1 minute while stirring. Add curry powder, cumin seeds and salt and pepper and stir.
2. Immediately add the coconut cream and honey and continue cooking while stirring occasionally for 5 minutes. Add the veggies and chopped parsley and cook approx. 10 minutes. If using tofu or cooked chicken, prawn or salmon gently stir in and cook for 5 minutes until heated through.
3. Check for seasoning and add a little more salt and pepper if desired and serve over cooked quinoa or brown rice.