Indian chicken curry with coconut milk, spinach and turmeric

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Easy to make Indian style curry

This recipe with chicken thighs and spinach is an easy to make basic recipe for an Indian style curry. Indian cooking is full of flavour and very versatile. The use of coconut milk is authentic, so for a dairyfree recipe you don’t need to compromise. It will only take about 20 minutes to make this dish. So it’s perfect for a busy weekday. Nice to combine with rice. Or, if you don’t eat rice, with fried sweet potato or cauliflower rice.

Chicken

I use chicken thighs instead of breast filets because they contain more fat and taste far more juicy. Preferable buy ‘real’ organic chicken that has been living outside most of her days. And has been allowed to scrape some of her food by herself. Better for the chicken and better for you. The meat contains more vitamins and minerals and has a better omega 3 to 6 ratio.

Fresh or dried herbs

In Indian dishes most of those spices can be used dried and ground instead of fresh. Most of them can be found online or at Asian stores and markets. But if you can get your hands on fresh ginger and turmeric I would always choose those. In my country fresh ginger is widely available but turmeric a little less.

But beware! If you decide to grate and grind turmeric yourself… Be sure to use gloves or your fingers will be yellow for days! Otherwise you can just use powder. Always try to combine turmeric with a dash of freshly ground black pepper. That will enhance some of the healthy qualities of the turmeric. Off course unless you’re still in the elimination phase of AIP. Since black pepper is a seed.

Paleo and nightshade

A lot of Indian recipes use nightshade spices. I won’t start a battle here, but in a strict paleo diet you don’t eat nightshade at all. For myself I am a little less strict though. I do eat red tomatoes, bell peppers and chili peppers. In this recipe I use chili flakes but you won’t harm the dish by just leaving them out. Of course you can also leave hem out if you just don’t like spicy food.

AIP and seeds

The Indian cuisine also uses a lot of spices made from seeds (cumin, coriander, fenugreek seeds, black pepper). But luckily also roots are used (tumeric, ginger, galangal), as well as flowers and leaves (fenugreek leaves, mace) and even bark (cinnamon). So you have a lot of options to make this recipe AIP proof.

Indian chicken curry with coconut milk, spinach and turmeric

ME (Marjolein Eikenboom)
Simple and quick recipe for an Indian curry with chicken, coconut milk and fresh spinach. The basic recipe is made with some seeds and nightshade spices. But I will give you some lovely substitutes for those. The Indian cuisine is so versatile that when skipping some ingredients there will always be tasteful alternatives.
Free from dairy, eggs, eggwhites, gluten, grains, legumes, nuts, pseudograins, seeds, soy
Cook Time 20 minutes
Total Time 20 minutes
Course dinner
Servings 2 portions
Calories 470

Equipment

  • skillet medium size
  • grater
  • grinder
  • garlic press
  • sharp knife or scissors to cut the chicken

Ingredients

  • 3 chicken thighs
  • ½ can coconut milk 6/6,5 oz or 200ml
  • 4 handsful spinach fresh
  • 1 large red onion
  • 4 gloves garlic
  • 2 tbsp ginger freshly grated
  • 2 tsp coriander seeds ground
  • 2 tsp turmeric dried
  • or 1 tbsp turmeric freshly grated
  • 1 tsp cumin seeds ground
  • 2 tsp chili flakes
  • ½ tsp fenugreek ground
  • ½ tsp black pepper
  • 2 tbsp coconut oil
For strict paleo, AIP and free of nightshade
  • adjustment no chili flakes
For AIP
  • ½ tsp cinnamon no fenugreek seeds, black pepper, coriander or cumin (seeds)
  • ½ tsp mace
  • ½ tsp fenugreek leaves dried and ground

Instructions

  • Slice the onion and fry in the coconut oil until translucent.
  • Grate the ginger thinly (and if used the fresh turmeric). Or cut and then grind it slightly. Add to the onions.
  • Press the garlic and add.
  • Cut the chicken in pieces. Cast the onions aside an fry the chicken in the free space. When properly seared mix with the onions.
  • Mix all the spices you choose to use and then add.
  • Add the coconut milk. Lower your heat source and let your curry simmer for about 10 minutes.
  • Wash the spinach and add hand by hand. Let it shrink shortly while stirring.
  • Serve with cauliflower rice or fried sweet potato wedges.

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