I do love a good curry, but a good curry doesn't love me back.
A while ago, just after I'd reintroduced (stage 4) white rice, I said to my husband "I fancy a curry, how about you?" or words along that line. So off we went, ordered our gluten free, dairy free curry selection and, quite honestly thought little else apart from how fantastic it was to be back in a curry house.
I just wanted curry.
But I was so swept up in the moment I didn't think about the spices I was about to ingest. Uh-oh! Nightshades, such as tomatoes and hot peppers, are linked with joint inflammation and I can abso-inflammatory-lutely attest to that fact. Boo!
So, knowing a collection of nightshade spices wasn't my friend, I decided to make my own. This Korma-style curry is loaded with spices - turmeric, ginger, cinnamon and more - that heal rather than inflame, so dig in and enjoy. I know you will!
Chicken and Apple Curry with Cauli Rice
Prep time: 15 minutes
Cook time: 45 minutes
Print the recipe here!
2 tablespoons coconut oil
1 large onion, chopped
3 large cloves garlic, minced
2 teaspoons ground turmeric
2 teaspoons cinnamon powder
1 teaspoon ground ginger
1/8th teaspoon ground mace
small pinch ground cloves
10 dried curry leaves
generous pinch Himalayan pink salt
1 red apple, peeled, cored and finely chopped
1 cup chicken broth
1/4 cup sweet potato purée (or pumpkin purée for GAPS/SCD)
2 cups coconut milk
1+1/2 lb skinless chicken thighs
3/4 cup chopped cilantro, to serve
1 tablespoon coconut oil
1 large head cauliflower, riced
pinch Himalayan pink salt
To make the curry, melt the coconut oil in a large sauté pan and add the onion. Sauté on a gentle heat for 6-8 minutes until softened. Add the garlic, spices, salt and apple, and cook a further two minutes, stirring frequently.
Turn the heat up to medium and pour in the chicken broth, scraping the base of the pan to lift and incorporate the sediment into the contents. Add the sweet potato purée (use pumpkin purée for GAPS/SCD), bring up to a fairly brisk simmer and cook for 5 minutes. Pour in the coconut milk and bring to a gentle simmer. Cover the pan and cook for 10 minutes until the apple is tender.
Transfer the curry mixture to a high speed blender and blend until smooth. You will need to do this in two batches.
Cut the chicken thighs in half and place into the sauté pan. Pour over the blended curry sauce and bring up to a simmer. Cover and cook for 12 minutes or until the chicken is done.
Meanwhile make the cauli rice. Melt the coconut oil in a frying pan and add the riced cauliflower and salt. Sauté on a low-medium heat for 4-5 minutes until tender.
To serve, divide the cauli rice between bowls and spoon over the chicken curry. Sprinkle over the chopped cilantro and serve.
Gretchen Nemechek says
This recipe looks great! Question... I don’t have curry leaves on hand (in fact Ive never cooked with them, but will be buying some today!) Do you think I could make this recipe instead with Kaffir Lime Leaves? Would it maybe give a more Thai flavor than Indian?
I would use a couple of dried bay leaves. You're right about the kaffir lime leaves, they wouldn't really work here.
I hope you enjoy the curry.
Sarah L. says
Is there an alternative for the coconut milk? I am unable to have any dairy or non dairy milks.
I don't think so really I'm afraid. I would look for another recipe to make, perhaps the Quick Shredded Chicken Provencal.
Could you use coconut cream and thin it with water for a milky consistency?
Yes no problem. Enjoy!