Continuing on with celebrating the fabulousness of Turmeric, I wanted to share a beautiful nutritious chicken curry recipe that another nutritionist shared with me a few years back.  I have tweaked the recipe a little to adjust for ease of cooking and sourcing of ingredients. I am so happy to share this one with you, it’s quick to make, uses plenty of storeroom cupboard ingredients and is wonderfully anti-inflammatory. Enjoy!

Ingredients:

350g Chicken thighs, boneless and skinless, chopped

2 medium potatoes, chop into small chunks

200g orange sweet potatoes, chop into small chunks

1 medium tomato, roughly chopped

1 tbsp coconut oil or olive oil

400ml coconut milk can

1 stalk lemon grass, crushed

3 chillis, deseeded (birds eye are hotter, I prefer green milder chillis)

2 tsp ground turmeric

1 heaped tsp tamarind paste

Salt to taste

Coriander leaves to decorate

Method

Heat the oil in a shallow large pan on a medium heat on the stove top.

Add in the bashed/crushed whole lemon grass stalk and 1 tsp of turmeric.  Cook for 30 seconds.

Add in the chopped chicken thighs, stir thoroughly to cover in turmeric. Sprinkle in some salt for seasoning. Cook for 10 minutes.

Add in the potato and sweet potatoes and coat well with the mixture.

Add in the chopped tomatoes, the tamarind paste and another tsp of turmeric powder, stirring well.

Tip in the tin of coconut milk, give everything a final combine/stir and increase the heat under the pan.

Bring the dish to simmering point, reduce the heat down and cook gently for 25 minutes, or until the potatoes are cooked through.

Serve with a sprinkling of fresh coriander leaves.

Note – this dish doesn’t really freeze well due to the potatoes in the recipe, but can be re-heated the next day should there be any leftovers (which is very doubtful as it is gloriously delicious!).

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