Last night on Instagram (are we friends over there yet?) I shared an image of my most favourite dinner recipe – Pete Evans’ Lamb Korma Curry – a recipe I had the pleasure of sharing with Pete as part of his Paleo Way tour. Many of you wrote back sharing your love of his Butter Chicken. So, because I’m a giver (and many asked for these recipes) here it is for you – incase you haven’t had the pleasure. Looking for the recipe of the Lamb Curry and other great eats? You can find it in his book (one of many) Family Food.
- 4 tablespoons coconut oil
- 1 large onion, diced
- 4 garlic cloves, crushed
- 2 teaspoons garam masala
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander (cilantro)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1–2 pinches of cayenne pepper (optional)
- 1 teaspoon ground turmeric
- 3 tablespoons tomato paste
- 1 teaspoon sea salt
- 2 tablespoons lemon juice
- 1 x 400 ml can coconut cream
- 700 g (25 ounces) chicken thigh fillets, cut into bite-sized pieces
- coriander (cilantro), to serve
- cauliflower rice, to serve
Be adventurous with your vegetable component. Try eggplant (aubergine), okra, zucchini (courgette), asparagus, pumpkin, sweet potato and Asian water spinach. The rice has been replaced with cauliflower ‘rice’ but broccoli ‘rice’ is also a big hit or try a mixture of both.
- Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.
- Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well.
- Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with the coriander (cilantro) and serve with the cauliflower rice.