Boneless, skinless chicken breasts can get boring, so variety is key. There is very little nutritional difference between dark thigh meat and breast meat, so don’t be afraid of it. Come to the dark side!
2 tbsp coconut or olive oil
6 boneless, skinless chicken thighs
1 large onion, sliced into thin rings
3 small garlic cloves, minced
2.5cm piece of fresh root ginger, peeled and grated
1 courgette, diced, or sweet potato, peeled and diced
2 tbsp mustard seeds
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground turmeric
juice of – a lemon
1? tbsp tomato pur?e
500-750ml chicken stock or water
6 dried lime leaves
50g flaked almonds (optional)
steamed brown rice or cooked quinoa, to serve
chopped fresh coriander, to garnish
Heat 1 tbsp of the oil in a large pot over a medium heat. Add the chicken (you don’t need to cut it up, but can if you want to). Cook for 5-7 minutes, until browned. Transfer to a plate and set aside.
Add the remaining tbsp of oil and saut? the onion, garlic and ginger for about 10 minutes, stirring, until the onions have softened and turned translucent. Add the diced courgette or sweet potato and all the spices. Stir to combine and cook for 2-3 minutes. Add the lemon juice and tomato pur?e and mix well before adding just enough chicken stock or water to cover the top of the chicken – you’ll probably need 500-750ml, depending on the size of your pot. Lastly, stir in the dried lime leaves.
Bring the curry up to a boil, then reduce the heat to low and let it simmer for about 45 minutes, until the chicken is cooked through and tender. Stir in the flaked almonds at this point if you’re using them.
Ladle the curry over a bed of steamed rice or cooked quinoa in a shallow bowl. Garnish with some chopped fresh coriander.
Extracted from Natural Born Feeder: Whole Foods, Whole Life by Roz Purcell (Gill Books, €27.99), out now. Photographs by Joanne Murphy.
For more of Roz Purcell’s delicious whole food recipes, pick up the March issue of IMAGE Magazine, out February 18.