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Paleo Turmeric Coconut Chicken Curry

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Paleo Turmeric Coconut Chicken Curry

Jayce Love-Attard

In life you just have to keep korma and curry on. This curry is a perfect addition to your winter warming nutrition and provides all the healing and nourishing properties of turmeric, coconut milk and ginger that I always rave on about. There is an Ancient Ayurvedic proverb that says “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need”. This curry ticks all the boxes for flavour and provides macronutrient ratios that can be used to assist with entering into a primarily fat burning system a.k.a Ketogenic diet. I will talk more about the Ketogenic way of life and how you can introduce ketosis into your life to benefit you. But for now just chow down on this creamy, authentic curry and beat the winter chills.

 

This recipe goes great with a simple cauliflower rice recipe. (Place a head of cauliflower and one onion into a food processor and pulse until rice like. Fry in a tablespoon of coconut oil for 10 minutes) 

The Mix                 
For the paste:
1 long red chilli
1 long green chilli
1 2cm cube fresh ginger
2 cloves garlic
3 kefir lime leaves
1 teaspoon curry powder
1 teaspoon turmeric
1 spring onion
2 tablespoon coconut oil

For the curry:
1 tablespoon coconut oil
1 tablespoon turmeric powder
3 free range chicken drumsticks
300gms free range chicken thigh
1 tablespoon fish sauce

1 large carrot chopped
2 cups brussel sprouts halved
2 cups broccoli heads
400ml coconut milk
2 cups Primal Bone Broth
1/4 cup roughly chopped coriander

The Creation
- Mix all paste ingredients in food processor until it forms a semi smooth consistency.
- Heat oil in large pan and place all chicken and paste together, cooking until chicken is cooked through (roughly 10 minutes).
- Add the coconut milk, broth, turmeric, fish sauce, carrot, brussels and broccoli and allow to simmer for 40 minutes or more.
- Sprinkle with fresh coriander to serve.