Anna’s Secret Chicken Curri

Don't tell anyone!

Ingredients (serves two people)

2 free range or organic chicken breasts

2 organic carrots

1 medium sized sweet potato

150 g fine beans

1 big white onion

2 garlic cloves

1 organic chicken stock cube

1 big can of coconut milk,

Coconut oil

Spices: yellow curri powder, cumin powder, cardamom seeds,ground black pepper, hymalayan rock salt, fresh red chilli – optional


Cut the chicken breasts into small chunks. Seal in a pan with coconut oil. Take them out of the pan and onto a plate to rest. Lightly salt and pepper.

Chop the garlic and onion finely, put these in the same  pan you used for the chicken with a bit more coconut oil, and let them soften until golden.

Add a few cadamom seeds ( slightly crushed), a heaped tablespoon of cumin, and two heaped tablespoons of curri powder.

Slice the carrots and sweet potato finely. Add to the pan.

Melt the chicken cube in a big glass of boiled water (use the kettle). Add to the pan. Add the coconut milk and let it to simmer and reduce until the sweet potato is cooked (don’t worry about the carrot as it’s better crunchy). Add salt and pepper to taste.

Add the fine beans cut in half, and the chicken.Wait a few minutes until the chicken is cooked through and still juicy. If you like your curri with a kick, top it all off with a few slices of fresh red chilli!

Serve with gluten free boiled or steamed basmati rice (soak it a few times until water is completely clear for lighter and fluffier rice!).

Et voil√°! Enjoy!


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