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Paleo with cream

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Paleo with cream

Tag Archives: curry

Chicken Tikka Masala

01 Wednesday Oct 2014

Posted by Wendy Hay in All recipes, Chicken, Main Meals

≈ Leave a comment

Tags

chicken recipe, curry, paleo, Primal

Similar to Chicken Korma the addition of ground coriander along with the fresh cilantro and tomatoes give it a different spin and depth of flavor. Thanks to Russ the Domestic Man!

The Domestic Man

Although I consider Butter Chicken to be the ultimate Indian chicken curry (I saved that recipe for my cookbook), Chicken Tikka Masala takes a close second. In fact, there is little difference in the dishes – both are usually made by adding roasted chicken pieces to a tomato-based curry sauce. Butter Chicken has more, well, butter.

The origin of Chicken Tikka Masala is disputed. It’s commonly believed that it was first whipped up in Indian restaurants in the UK (Glasgow in particular is often cited), but many argue that it was first influenced by dishes from the Punjab region of India and Pakistan well before it appeared in UK restaurants.

Putting the curry together is actually pretty simple – start to finish in under an hour. It gets a little complicated when the chicken comes into play, since it should be marinated for at least 6 hours beforehand (overnight…

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Chicken Korma

17 Wednesday Sep 2014

Posted by Wendy Hay in All recipes, Chicken, Main Meals

≈ 4 Comments

Tags

cauliflower, Cauliflower rice recipe, chicken, Chicken Korma recipe, curry, gluten free, Grain Free, Primal

 I love spicy food, that lovely tingle of after-burn is the sign that the level of heat is just perfect.  However, while I am not quite up to the “so spicy I sweat” level of enthusiasm, I do know some people who think that there is no point to a curry if you don’t need to brow mop :).  On the other end of the spectrum are those that, while they love the taste of spicy food do like just a hint of heat in their curry.

This is why I love making my own curry so I can control how much heat I put into the mix.  And so can you with this Chicken Korma dish, just adjust the amount of dried chilli flakes and there you go.

This recipe is ideally best prepared the day before, so the marinade does its magic and makes the chicken tender.  But if you are in a hurry, cook it up, I’m sure it will taste great! Which is more than I can say for my photography, which does not do justice to the dish!

P1030052

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Roast Pumpkin Soup

07 Monday Jul 2014

Posted by Wendy Hay in All recipes, Lunch, Soups

≈ 4 Comments

Tags

clean eating, curry, gluten free, Grain Free, Primal, pumpkin, soup, sour cream

Nothing beats a warming bowl of soup on a cold winters day, it’s great to have for lunch or for a light evening meal.  This recipe is one of my old favourites and was originally from a 1985 cookbook written by two wonderful flamboyant chefs, Hudson and Halls.

For the past twenty years or so I shunned using the amount of oil and butter recommended in the original recipe.  Even though the soup tasted great with the scant spray of oil that was allowable to me under the old way of eating, being able to go full fat gives the whole dish not only richness and depth, but an honesty to the original creators.

 

P1020738

 

Roast Pumpkin Soup

  • Servings: 4 - 6
  • Difficulty: easy
  • Print

2 or 3 large onions, peeled and sliced thickly
1 medium sized crown pumpkin or a large buttercup pumpkin, sliced and seeded
3 tbsp olive or coconut oil
50g butter
1 large clove garlic, finely chopped
5 cups of *chicken stock
3 bay leaves
1 tbsp curry powder (depending on preferred level spice you can use less or more)
Sour cream – about 1 tbsp per serving
Salt and pepper

  • Preheat oven to 190c
  • Slice pumpkin into 8 pieces, de-seed and place in a roasting dish.
  • Coat pumpkin with 2 tbsps olive or coconut oil.
  • Roast until soft.
  • Remove and leave to cool a bit, then remove the skins.
  • In a large saucepan heat the butter and remaining oil.
  • Add the onions and cool gently until soft but not brown.
  • Add the sliced garlic and cook another minute.
  • Add roast pumpkin and stir fry for a minute.
  • Add the curry and cook until the flavour has burst – another minute or so (the curry will smell great!).
  • Add chicken stock and bring to the boil.
  • Finally add bay leaves, salt and pepper.
  • Lower heat, cover and simmer for about 15 minutes or until the pumpkin is very soft and mashable.
  • Remove bay leaves.
  • Whizz in blender or food processor until the soup is as smooth or as chunky as you prefer.
  • Return to pot and stir well.
  • Check seasonings adding more salt and pepper if needed.
  • Reheat until hot.
  • Place in bowls and swirl in sour cream.

* It is easy to make your own chicken stock and gives a huge nutritional boost to the soup. You can do this ahead of time and freeze.  However, if time is short use a good quality store bought chicken stock, but check the ingredients carefully.

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