Growing up in the UK I was very spoilt with delicious curries and I always struggle to find a good curry here in Sydney. One of my favourite curries is Butter Chicken, but restaurant versions can be made with a lot of vegetable oil. One rainy afternoon I had a real craving for a good old curry and decided to experiment with all the ingredients in my house. I ended up making one of my best dishes! This recipe one is made with traditional Indian ghee which is free from lactose and casein which is great for those who cannot tolerate dairy. To make this Vegan/ Vegetarian, you can just omit the meat for more vegetables, or legumes. In keeping with my food is medicine range, I made sure to include lots of healing herbs such as cinnamon, turmeric, ginger, parsley, basil, garlic, rosemary and chilli. To give it a nutty crunch, I also used an unhulled organic tahini. Sesame seeds are also a superfood as they contain a good amount of copper, manganese, calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fibre. What also makes sesame seeds unique, is its combination of the sesamin and sesamolin compounds sesamin. Sesamin and sesamolin are part of group of special beneficial fibres called lignans. They have been shown to assist with hypertension and cholesterol. Sesamin also protects the liver from oxidative damage.
What You Need.
- 500g chicken breast (organic is best).
- 500g sweet potato (lightly steamed).
- 200g carrots (lightly steamed).
- 1 large red capsicum.
- 1 large yellow capsicum.
- 1 large zucchini.
- 1 large onion.
- 1 medium bunch of broccolini.
- 200g of button mushrooms.
- 2 tablespoons of coconut oil.
- 2 tablespoons of Ghee (you can find this in health food stores).
- 1 can of coconut milk (organic is best).
- 2 garlic cloves (crushed and peeled).
- 1 teaspoon of cumin, cinnamon, turmeric, ground ginger, parsley, rosemary, paprika, basil and chilli (can add more if needed).
- Tablespoon of coconut aminos (you can find this in health food stores. It gives this recipe it a sweet kick, but you can omit).
- 2 tablespoons of organic unhulled tahini (organic is best).
- Himalayan salt and black pepper.
How to make
- Chop, and lightly steam the sweet potato and carrots.
- Slice and dice onion, capsicum, zucchini and broccolini.
- Heat 2 tablespoons of coconut oil in a pan over a medium heat.
- Sautee the onion for 3-4 minutes, or until soft.
- Add in the capsicum, zucchini, broccolini, mushrooms and sauté for another 2-3 minutes.
- Add in chicken breast and cook for 4 minutes, or until the chicken changes colour.
- Pour in the can of coconut milk.
- Add in the garlic and herbs, one by one, and stir slowly.
- Stir in the ghee, tahini and coconut aminos.
- Add in the steamed sweet potato and carrot.
- Sprinkle with salt and pepper.
- Cover, and simmer on a low heat for 45- 60 minutes but you can leave for longer depending on time.
- This recipe would also work well in a slow cooker. You would not need to lightly steam the carrots and sweet potato if using a slow cooker.
- 4 serves (perfect for left overs)
- With steamed rice, quinoa or a fresh salad.