With the norm of adding the “gravy soakers” potatoes to chicken curries and which is not allowed in the Low Carb Healthy Fat lifestyle, I have had to come up with different options. This is the first time I have used this combination and wow! Who would have thought that it would be so delicious? The process for both curries are the same, it’s just the latter part which changes. I cut up 1 chicken and split it in half for each curry.
Approx 700 g Chicken X 2
1 Onion
Curry leaves
3 cinnamon sticks
2 bay leaves
2 cloves
2 cardamom (elachie)
2 star anise
1/4 tsp whole fennel (soomph)
3 tsp curry powder
1/4 tsp turmeric powder
1 tsp jeera powder (cumin)
1 tsp dhania powder (coriander)
Salt to taste
2 tbspns coconut oil
2 tsps ginger and garlic paste
2 tomatoes diced
Fresh coriander for garnishing
1 curry is cooked with 1/2 head of roughly shredded cabbage and in the other curry diced calabash was used.
Method:
Heat oil, add cinnamon sticks, star anise, cloves, cardamom and curry leaves.
Add sliced onions until brown and then add all powders and ginger and garlic paste.
Mix and add chicken, tomatoes and salt to taste.
Add 1 cup water and cook for 35 mins – add more water if required.
Add either cabbage or calabash, mix well and cook for a further 20 minutes until the calabash/cabbage is cooked.
Garnish with fresh coriander and serve with cauliflower rice and a green salad.
Prepared, tried and tested by: Omi Nair
