I’m certainly not professing to be an expert on paleo cooking. To be honest, I’m not entirely sure what it all means other than trying to eat as our ancestors would have done a very long time ago with as much natural produce as possible.
My hubby is a bit of a fitness freak (if we don’t mention the Guinness he’s rather partial to) and keeps encouraging us to eat more healthily and this is one of our favourite recipes. It’s really simple to make, although not strictly Paleo as there is a bit of dairy in there and we serve it with whole grain rice.
Ingredients (serves 4)
1 tablespoon of extra virgin olive oil
1 medium onion
150g of mushrooms, sliced
Red, green and yellow peppers, sliced
Fresh garlic (as much as you like)
1 teaspoon grated fresh ginger
3 tablespoons of curry powder (I use medium strength)
1/2 teaspoon of cinnamon
1 teaspoons of cumin
2 big (or 3 small) chicken breasts cut into chunks
240ml coconut milk
2 big tablespoons of Greek yoghurt
Don’t worry about being too strict with the ingredients. If you like mushrooms, put a few more mushrooms in. If you don’t like peppers, leave them out. And if you find anything else to throw in there that works well, please let me know so I can give it a try.
1. Sauté onions, garlic, ginger, curry, cinnamon and cumin with the oil.
2. Add the chicken, peppers and mushrooms and cook for around 5 minutes, or until you think the chicken is almost cooked through.
3. Add the coconut milk and stir to coat before adding in the yoghurt
4. Leave to simmer for 15 minutes and then serve.
It really is so easy to make, but one of the tastiest home made curries I’ve ever had. A perfect mid-week dinner!