This recipe was originally authored and published by Genevieve St-Cyr .
A good curry is such a great comfort food…making it one of the most popular take-away.
Unfortunately, your normal take-away curry is likely to leave you feeling heavy, bloated and maybe even sitting on the toilet all night...
However, make your own, and you have a superb anti-inflammatory meal!
Turmeric and ginger are amazing anti-inflammatory spices.
Cumin and coriander are excellent for digestion.
Homemade chicken broth is soothing for the gut and packed full of healing goodies
I’m salivating just thinking about it… yummo!
- 3 tablespoon coconut oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 thumb size piece of ginger, finely grated
- ½ tablespoon ground turmeric
- ½ tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 stalk lemongrass, lower third finely chopped (or you can just hit the stalk a few times with the back of a knife to release the essential oil and put it whole in your pot. Just remove it at the end of the cooking .)
- Zest and juice of 1 lime
- 6 boneless chicken thighs or about 500grams white fish, cut in bite size pieces
- 1 sweet potato, peeled, chopped into cubes
- 1 red capsicum, thinly sliced
- 1 cup chicken broth (preferably homemade)
- 1 teaspoon salt
- 1 can (13.5 oz) full fat coconut milk or coconut cream
- 1 bunch coriander
- Heat oil in large skillet on medium heat.
- Add onion and cook until onions are translucent.
- Add garlic, ginger, turmeric, cumin, coriander, lemongrass, zest and lime juice and chicken and more oil, if needed. Mix to coat onions and chicken and then add sweet potatoes.
- Add 1 cup of chicken broth and a teaspoon of salt and bring to boil. Let cook until sweet potatoes are soft.
- Add capsicum and cook for a few minutes.
- Add coconut milk. Let simmer to mix flavours.
- Top with fresh coriander and serve with cauliflower rice.
Enjoy Your Happy Tummy!