Recipe: Crazy easy chicken and vegetable curry

  • May 27, 2017

So as it turns out, curry is hard to make pretty…especially when you get so excited to eat it that you forget to take a photo of the finished product! Apologies in advance.
This is one of my go-to dishes. It’s crazy simple, tastes amazing and is perfect for a chilly night (or any night!). In the beginning, I didn’t own any of the spices in this recipe, but as I have become more comfortable in the kitchen, and into the Candida Diet, my spice and herb rack have grown tremendously. Once you buy them, you can use them to make a huge variety of dishes, and they all taste epic – just like this gluten free, dairy free, sugar-free, vegan and grain free curry.


Crazy easy chicken and vegetable curry

Serves 4
1/2 tablespoon Coconut oil
1 can Coconut milk
2 teaspoons Curry powder
1 teaspoon Paprika
1/2 teaspoon Cayenne pepper (if you like spice)
1 teaspoon Turmeric powder
Salt and pepper
1/2 white onion
2 cloves garlic
1 can of chickpeas
4 boneless, skinless chicken thighs, cut into bite-sized pieces
In regards to vegetable choices, I usually use whatever I have in the fridge – this day our fridge was particularly full, so we had ALL THE THINGS. But feel free to use as many varieties as you please! This recipe includes:
1 cup zucchini
1 cup carrot
1/2 eggplant
1 cup chopped brussel sprouts
4 frozen spinach cubes


Roughly chop the vegetables and place in a bowl.
Chop the onion and garlic but keep separate from each other.
Add 1/2 tablespoon coconut oil to a large pan or wok with hob on medium heat. When the oil has melted, add the onion and sauté for a few minutes until the skin becomes slightly transparent. Add the garlic and cook until both onion and garlic are aromatic.
Throw in your pre-chopped chicken thigh pieces and cook for 5 minutes with onion and garlic, being sure to move it around often so it doesn’t burn.
{It’s at this point I would usually put on some quinoa to go with my meal. I use a rice cooker so I don’ have to worry about checking it! 1/2 cup quinoa + 1 cup water or stock}
Once the chicken is slightly cooked on the outside, sprinkle the curry powder, Turmeric powder, cayenne pepper and paprika over the chicken and add the coconut milk. Mix it up so all the spices are dispersed evenly. Cover and simmer for 5 minutes.
Mix in your veggies and chickpeas (rinsed) and add a pinch of salt and pepper to taste. Bring the heat down to a simmer. Cover the curry with a lid for 5-10 mins (or until the vegetables are cooked) and then allow the sauce to thicken by simmering without a lid for 3 minutes.
Taste and add more cayenne pepper or salt and pepper if desired.
Try this recipe and let me know what you think. Also, hashtag #badasstreats and #badasscurry if you share on social so I can find your creations!
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