You can use chicken, beef or pork in this curry. White potatoes can be easily replaced with sweet potatoes or other root vegetables of your choice - pumpkin, squash, parsnips, swedes etc. Serve it with regular or cauliflower rice, quinoa, green veggies and a side salad.
Ingredients
- 600 g chicken thigh 1 lb. diced roughly (see notes)
- 2 teaspoons ghee or coconut oil
- 1 medium brown onion diced finely
- 1/4 teaspoon salt
- 1 tablespoon grated fresh ginger powdered could be used, about 1 teaspoon
- 2 medium carrots diced into cubes or sliced
- 2 medium white potatoes peeled and diced into cubes
- 2.5 teaspoons mild curry powder
- 2 large cloves garlic diced
- 1 tablespoon balsamic vinegar thicker, more aged variety is best
- 1/4 cup tomato paste
- 2 tablespoons Tamari gluten-free soy sauce or coconut aminos
- 1 teaspoon fish sauce
- 1/2 teaspoon salt
- 2 cups chicken stock
- 2/3 cup frozen peas
- 2 teaspoons arrowroot powder or tapioca
Instructions
- Cut up chicken thighs into pieces and set aside. Skin on or off is completely up to you.
- Heat ghee in a medium saucepan or a casserole pot over medium heat. Add the onion and a quarter of a teaspoon of salt and sauté for 3-4 minutes, until slightly softened.
- Add the ginger and chicken, turn the heat to medium-high, and stir for a minute or two.
- Then add the carrots, potatoes, curry, garlic, balsamic vinegar, tomato paste, tamari, fish sauce and salt and stir for a minute, until everything is nice and brown.
- Then pour in the chicken stock, stir and bring to boil. Cover with a lid and simmer for 15 minutes over low heat.
- After 15 minutes, uncover, add the peas and stir. Cooke for a further 10 minutes without the lid. This will evaporate some of the liquid and thicken the sauce.
- Finally, to thicken the sauce further, add 4-5 tablespoons of the sauce from the pot to a small bowl and mix in the arrowroot flour. Whisk it with a fork until it's more or less combined, although you will probably have a few lumps and that's ok. Add this mixture back to the pot and stir everything through. Turn off the heat and let it all come together in peace and harmony.
- Serve with cauliflower rice or regular rice and some extra vegetables on the side.
Notes
Arrowroot powder. You could also use some tapioca powder or cassava flour, which will have a similar thickening effect.
Meat. You can use diced chicken thighs or breast meat. Pork and turkey would also work well in this recipe. I used thighs on the bone which I cut into pieces, then left one piece on the bone. I quite like cooking stews and curries with bones for extra flavour and gelatin.
Nutrition
Calories: 538kcal | Carbohydrates: 36g | Protein: 33g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 1503mg | Potassium: 1208mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5665IU | Vitamin C: 35mg | Calcium: 67mg | Iron: 4mg
Tried this recipe?Mention @cookedandloved or tag #cookedandloved