Can I Heal My Gut?

My experiences with self healing.

Can I Heal My Gut?

Paleo Moluccas Chicken Curry

This is a Paleo Chicken Curry, with that I mean no vegetable oil (like you see in a lot of curry recipes), and home made chicken stock. Instead of rice, I recommend Cauliflower rice.

With this curry, I have emphasised the Nutmeg, as this gives a slightly different edge to the flavour. I call this Moluccas Curry, from the name of the islands where nutmeg originates.

Ingredients

For the sauce;

1 small onion

half Green Pepper

big thumb of Ginger

2 Garlic cloves

2 hp tbsp Coriander

1 hp tbsp Turmeric

half tsp Cinnamon

1 hp tsp Nutmeg

half tsp Cumin

1 hp tbsp Paprika

half cup of Ghee (or butter)

For the pan;

50g Ghee (butter)

half cup of Passata

1 small Onion

half Green Pepper

1 cup of Mushrooms (Chestnut are best)

half cup of Chicken stock (home made)

2 Chicken fillets

Chicken

I would recommend marinating the chicken. You do not have to, but the flavour is enhanced

Ingredients for marinade

half cup of plain Yoghurt (Kefir is best)

1 tbsp Turmeric

1 tbsp Paprika

half tsp Chilli powder

half tsp Cinnamon

Method

Mix all ingredients in a cup. Slice chicken into chunks, and place in a Pyrex dish. Add in the marinade and stir thoroughly. Leave in fridge over night.

Method

Heat ghee (butter) in large pan. Dice one onion, and add to the pan, stir and cover. You may need to add a small amount of water to prevent onions from drying out.

For the sauce, warm the ghee gently. Do this by placing a jug of your ghee into a low heat oven until melted. Roughly chop onion, pepper (save half the chopped pepper), ginger. Place all ingredients in a blender, and add warmed ghee. Blitz until liquified.

Turn your oven to high, and let it get to temperature. Place uncovered Pyrex dish containing marinated chicken into the oven. This will cook the chicken Tandoori style. While you are getting on with other parts of recipe, check regularly that the chicken is not burning – stir often.

Back to the pan. Add in the chicken stock, and stir well. When the onions have become see through, add  chopped pepper, and chopped mushrooms. Cook on a low heat for a few minutes – until mushrooms and pepper have softened a little. Add in the sauce, and stir well. After a few minutes add in Passata. Cook on low heat for approx 30 minutes.

When the chicken is cooked through, place on dish, and pour curry over.