I get the craving for takeout no less than three times a week. I know. It’s a plight I live with.
Cravings are sneaky little monsters. Mine come upon me without any warning and before I know it I only have one single thought – the thought of that craving.
It’s fun trying to be an adult or have conversations when a craving has taken hold. By fun I mean confusing for all other people involved.
Take Sunday for example, there I was reading my book next to Jeremy and it came. I wanted chicken curry. I just wanted it.
Jeremy turned to me and asked how my book was to which I responded, “Chicken curry.”
I know I had that crazed look in my eyes and, logically, I knew that was the wrong answer to his question. But I just sat there. Content with my response. Staring at him.
He looked slightly bewildered but tried again, “What are you reading?”
This proceeded for quite sometime until the decision to have chicken curry for dinner was made.
After looking at several recipes and drawing on my own experience I entered the kitchen and just started adding things.
I was nervous when it was completed. But when Jeremy took a bite and looked at me and said, “This is the best curry I’ve ever had.” I knew I’d done good.
Cause that man does not lie about his food.
A Chicken Curry Recipe to Please the Craving
Let’s start at my happy place.
Heat 1/2 stick of butter in a large saute pan until in melts and begins to foam a bit.
Butter. That is my happy place.
To this add 2 medium onions, chopped, 2 large (or three small) garlic cloves, finely chopped, and 1 tablespoon fresh ginger, minced.
I like to call them the trio:
Let these saute over medium low heat until fragrant and translucent. About 5 minutes.
Now we add our spices.
These spices are what make this dish so incredibly flavorful! The line-up includes:
- 3 tablespoons curry powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
Beware! This dish is actually on the spicy side. For Jeremy it was perfect. For me, it tasted spicy. So, if you like less heat, then add less cayenne. The Paleo rice I make will add some sweetness to this dish which does complement the heat quite well.
Add the spices to the sautéed onions. Mix it around to coat them nicely.
Once the spices are nice and fragrant add 3 boneless, skinless chicken breasts cut into about 1 inch cubes.
Stir them around to get them nice and coated. COAT ALL THE THINGS! At least that is what I shouted as I was stirring.
After the chicken is coated add 1 14.5 ounce can diced tomatoes.
Stir well and then cover and simmer on low heat for 20 minutes (be sure to stir halfway through).
While that is simmering it is time to prepare the ingredients which will thicken our curry.
A great trick, especially for a curry, is to take cashews and pulse them in a food processor or coffee/spice grinder until they are finely ground. This will thicken the curry but also add nice flavor.
Also, I just love cashews.
I keep full fat, organic, canned coconut in my refrigerator. I do this because this helps keep the coconut cream separated from the coconut milk. And sometimes I just need the cream. Like for this recipe.
Open the can and scoop out just the cream:
At the bottom will be some of the clear milk. I reserve this for smoothies.
Look at this beauty. White cloud goodness.
After 20 minutes add the coconut cream (which ends up being about 3/4 to 1 cup) to the curry.
Cover and cook for an additional 20 minutes.
Once time is up, uncover and add the cashews and continue cooking and stirring for about five minutes more. And that my friends, is one delicious chicken curry recipe!
Bonus! Serve with Coconut Milk Rice!
Paleo Rice for Chicken Curry Recipe
Now, the rice is important. While you wait around for your chicken curry to cook you can prepare paleo rice made with cauliflower! It is so yummy!
Take one head of cauliflower and roughly chop it up. In a food processor fitted with the grater add the chunks of cauliflower.
An easy way to do this without have cauliflower fly up at your face is to keep the food processor off while you add the cauliflower to the tube. Once the tube is full, place the feeding tube over it, turn on the food processor, press the feeding tube down until the cauliflower is grated. Turn the food processor off and repeat.
Your cauliflower will look like rice:
Add the cauliflower to a small stock pot. Add to it 1/4 cup chicken stock. This might not seem like a lot but it is plenty to steam the cauliflower! Then add 1 teaspoon garlic powder and 1/2 tablespoon salt. Sitr it all together and then cover and let it steam on medium heat for about 7 minutes.
Now, to make it unique for our dish. I need you to trust me on this. It is going to be amazing.
Once your cauliflower is done, uncover. (Stir and taste it, it should be tender but mot mushy.) Add 1 cup of golden raisins and 1/4 cup of roughly chopped cashews.
The sweetness of the raisins will burst with this incredible flavor when you eat it along with the curry. It not only will cool down the heat of the curry but it is just so delicious!
Scoop out some of the paleo rice and then add the curry to the top. Add chopped, fresh cilantro and kiss your craving goodbye.
A Chicken Curry Recipe with Paleo Rice
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5 1x
- 1/2 stick (1/4 cup) unsalted butter
- 2 medium onions, finely chopped
- 2 large garlic cloves (or 3 small cloves) finely chopped
- 1 tablespoon finely minced peeled fresh ginger
- 3 tablespoons medium yellow curry powder (for less spicy, purchase mild yellow curry powder)
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne (add less for less spiciness)
- 3 boneless, skinless chicken breasts cut into 1 inch cubes
- 1 (14.5-ounce) can diced tomatoes
- 3/4 cup dry roasted cashews (1/4 pound)
- 3/4 cup full fat, canned coconut cream
- 1 head cauliflower, roughly chopped and then grated
- 1/4 cup chicken stock
- 1 teaspoon garlic powder
- 1/2 tablespoon salt
- 1 cup golden raisins
- 1/4 cup roughly chopped dry roasted cashews
- Heat butter in a large saute pan over moderately low heat until it is melted and slightly bubbling.
- Add onions, garlic, and ginger, stirring, until softened, about 5 minutes.
- Add curry powder, salt, cumin, and cayenne and cook, fully coating the onion mixture with the spices.
- Add chicken and cook, stirring to coat, 3 minutes. Add the can of tomatoes, including juice, and bring to a simmer. Then cover and simmer gently, stirring occasionally, for 20 minutes.
- Uncover and add the full fat, canned coconut milk (the cream skimmed from the top). Stir and cover for another 20 minutes, stirring occasionally.
- Add finely ground cashews. Stir and cook for an additional 5 minutes.
- Grate the cauliflower in a food processor with the cheese grater attachment.
- Add the grated cauliflower to a pot along with 1/4 cup chicken stock, garlic powder and salt. Cover and let steam for 7 minutes over medium heat.
- Uncover and stir. Add the raisins and cashews and stir to incorporate.
You can also use Basmati rice in place of cauliflower rice! Once the basmati rice is cooked, add 1 cup golden raisins and 1/4 cup, crushed cashews!
- Serving Size: 1
Cilantro Yogurt Sauce
This is a great sauce to complement the heat of the curry!
- 7 oz Greek yogurt
- 1/4 cup fresh cilantro, finely chopped
- 1 garlic clove, minced
- Juice from 1 lime
- 1/2 teaspoon salt
- 3 TBS cold, filtered water
- Add all ingredients to a bowl. Mix to combine.
(I like to use cold, filtered water to thin out the sauce (so it is in a sauce form, not a heavy cream). But you can add as little or as much water (up to 4 TBS) as you like for your desired consistency.)
Will keep in refrigerator for one week.