Simmer Down Now.

Okay people, 2013 is starting to get really….real. Super real. So real that I’m kind of frightened to as what this new year will bring for me. Yikes. How is that even possible? “Calm down Chels, let God guide the way.” Oh, sorry I’m supposed to be having a conversation with you lovely people, not engaging in a self chat therapy session. Whoa, lightening just struck the sky here. I love thunderstorms!
I do know that one thing is for sure 2013 is going to be the year to try new ethnic cuisines. Lawd hawwwlp me. Seriously, I have 3 go to ethnic cuisines…Mexican, Italian (from my kitchen of course), oh, and Mediterranean, which is basically Italian with all the olives and eggplants and tomatoes and such (right up to the baklava). 
Let’s talk Indian cuisine (or more specifically, cuisine from the Western hemisphere). Even more specifically, curry. Now, I have a deep affection for the curry spice. I did not have a deep connection with the Thai restaurant where I experienced my first encounter with a chicken curry. Hello, sicky icky stomach problems from something that looked like a gloppy tomato curry explosion. However, I didn’t want to kick curry to the curb just yet, so I decided to create my own version.
Only good things can come from chopped onions and garlic. 
That is where this dish speaks my language. 

Oh, and yummy spices!
Then, we simmer everything together on the stove. 
This is a one-pot meal people. 
 Can’t stop. Won’t stop. 

The flavor is magical and the chicken is oh so tender!
Did I mention it’s paleo and gluten-free?
Get some

Chicken Almond Curry (GF/P):

extra-virgin olive oil, for sauteing 
1.5 yellow onions, chopped finely
2 cloves of garlic, minced
3 T. curry powder
1 t. ground ginger
2 t. fine sea salt
1 t. ground cumin
pinch of ground cayenne pepper
6 boneless, skinless chicken thighs
1 15 oz. can no-salt-added tomato puree
1 c. unsweetened, plain, almond milk
1 T. coconut flour ( or almond flour)
chopped fresh herbs (i.e. cilantro, parsley), optional
1. Heat the evoo in a large dutch oven over medium heat. Add the onions and garlic and saute until the onions are translucent, stirring occasionally, about 3 minutes.
2. Mix in the curry powder, ginger, sea salt, cumin, and cayenne, stirring constantly so that the spices don’t stick to the bottom of the pan, about 2 minutes.
3. Add the chicken and tomato puree, toss to coat. 
4. Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for 1 hour or until the chicken is tender and cooked through.
5. When the chicken is finished, stir in the almond milk and coconut flour. 
6. Simmer the curry, uncovered for about 5 minutes, or until the sauce thickens. 
7. Transfer to a serving platter and garnish with chopped fresh herbs. 
Serves 6.

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