Coriander Turmeric Chicken Curry
Coming into the colder weather here in Australia calls for some delicious healthy winter warmers. Our Live Paleo Ambassador Amy Mckey has shared one of her favourite recipes.
Chicken 1 Large Onion (sliced)
4 Cloves of Garlic (crushed) 5cm piece of
Ginger (grated) 2-3
Chilli (whole) 2-3 Limes Olive Oil 1 tsp
Turmeric 1 tbs Coriander seeds (ground)
Authentic Curry Powder
Carrots Sweet Potato (I used purple)
Coconut Cream (optional)
Greek yogurt (to serve, optional)
Prepare your chicken (whole) on top of sliced onions, whole chilli, fresh coriander (including finely chopped stems) and vegetables in a large roasting tray that has a good sealing lid. Squeeze the juice of two limes into a small bowl. Add grated ginger, crushed garlic, turmeric, ground coriander, curry powder and olive oil or coconut oil to make a wet paste. Cover the chicken well in the paste. Cook at 180 degrees, covered for 45mins – 1 hour (depending on the size of your chicken). If you choose to add coconut cream, add it now. Uncover the chicken and turn the grill on high turning the chicken once to get a crispy finish. Serving suggestions Serve with coconut rice and a side of Greek Yogurt, fresh coriander and slice of lime. For a low carb option serve with cauliflower rice.
*For a simpler option marinate chicken tenderloins overnight in a zip lock bag ready to throw on the BBQ with some veggies easy to BBQ.