Chicken Curry with Almond Milk

Chicken Curry Pot

Who doesn’t love a Curry? Especially when it’s a healthier version. This Curry came about when I was trying to use up leftover Almond Milk, nutritionally, store-bought almond milk (like Alpro or Almond Breeze)  is a low-calorie product with about 56 calories per 100ml. It’s typically low in fat, with just 1.5g per 100g – all of which is largely unsaturated fat.

This Curry is a great family curry as its low in spice but with great flavour. It’s also great if you love batch cooking as you can make a hug pot and freeze into portions.

Chicken Curry with Almond Milk

Serves 2

2 Chicken Breasts – cut into chunks

1 tbsp olive oil

Salt & Pepper

1 tbsp Tomato Paste

300ml Almond Milk

1/2 tsp ground cinnamon

1 tsp Chilli powder

Handful of Cauliflower Florets (I used frozen)

Handful of Peas (I used frozen)

Curry Paste (see below)

Curry Paste:

1 Onion

1 tsp garlic granules

1 tsp ground ginger

1/2 tsp ground turmeric

1 tsp gram masala

Sea salt

  1. Mix all the Curry Paste ingredients into a blender and mix until you get a smooth paste.
  2. Heat a little oil in a pan on medium to high heat, add chicken, season and brown.
  3. Add the Curry paste to the pan and heat through for about 2 minutes.
  4. Next add the tomato paste, almond milk, cinnamon and chilli powder and mix through.
  5. Reduce the heat, cover and simmer on low for about 1 hour. 15 minutes before serving add in the cauliflower & peas, mix through and cook for remaining time.
  6. I served with some of my Chickpea Chaptai’s. https://theweecaledoniancook.com/2020/08/29/chickpea-chapati/
Chickpea Chapati


Chickpea Chapati

Chickpea Chapati

I am always looking for healthier options but without compromise on flavour so I decided to try Chickpea flour to make my Chapati’s. This recipe was so much better than my traditional one, so much more flavour and healthier too. These Chapati’s are much lighter on the tummy too. Chickpea Flour or known as Gram Flour or Besan is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber & Magnesium.

Makes 4-6

100g Gram Flour

100g Plain Flour

1 tsp salt

100ml Milk

1 tsp olive oil

  1. Mix the flours & salt together, then slowly add in the milk then the olive oil and bring together to a soft dough. Wrap in cling film and allow to rest at room temperature for about 30 minutes.
  2. To bake, heat a little olive oil in a hot pan. Cut the dough into six equal sections and roll out with a rolling pin. Place into the pan a cook until you see the bubbles appear then flip over to the other side and cook for a further minute. If you are like my other half and like it a bit well done, keep your pan on a very high heat. (Beware the smokey room…lol!)
  3. Remove and pat any excess oil. Serve.


Pulled Chicken Massaman Curry

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After visiting a Thai restaurant a few weeks ago I was inspired to try my own version, so I decided on a Thai Massaman, absolutely delicious! (if I do say so myself..lol) I just love the freshness and spice at the same time. You could of course cook this with beef also, which would be nice. I decided on chicken as I had loads in my freezer to use up. So here goes:-

Serves 2

2 Chicken Breasts – cut into chunks
1 tablespoon olive oil
1 red onion, diced
2cm piece of ginger, peeled and minced
1 stalk of lemongrass, finely chopped
1 cloves of garlic, minced
2 tablespoons massaman paste – I use a medium heat one.
1/2 block (100g) creamed coconut or 1/2 can coconut cream
1 cup chicken stock
1 tablespoon tamarind paste
1 tsp cinnamon
1 tablespoon soy sauce
1 tablespoon brown sugar
Handful of peanuts
1/2 cup fresh or canned pineapple pieces (optional)

  1. Heat up the oil in a fry pan and add the diced onions, with the ginger, lemongrass and garlic until browned and aromatic.
  2. Add in the massaman paste and cook for about 1 minute    20171209_152952
  3. Put in the chicken and brown on all sides                                               20171209_153251
  4. Add in the rest of the ingredients, stock, coconut cream, sugar, soy sauce, cinnamon, and tamarind paste and mix. Gently bring to the boil and reduce to a low heat. Cover with a lid and slow cook for about 3 hours.                   20171209_154134      20171209_154720
  5. 30 minutes before ready add in the pineapple (if using) and peanuts, stir.
  6. If there is too much liquid just gently boil for about 10-15 minutes until it thickens or add in a tbsp of cornflour mix.
  7. Before serving gently with 2 forks pull the chicken apart and mix through.
  8. You can serve with rice but we went for my Chapati’s instead…..ideal for soaking up the sauce.

 


Homemade Chapati’s

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I do amaze myself sometimes, first try at chapti’s and they turned out perfect first time! Again as I have said in a previous post this year, I’m going to try all those things I said I would and didn’t in 2016 and this is one of them.

Makes 6

300g plain flour (plus extra for dusting)

1 tsp salt

50g butter melted

180ml milk

oil for cooking

  1. First melt the butter with the milk either in a pan on a hob or in a microwave for about 1 minute
  2. Sift flour into a bowl add salt then add the milk and butter, mix until you get a soft smooth dough, if its too sticky just add more flour.
  3. Roll into a ball and wrap in cling film for about 1 hour at room temperature.20170111_155547
  4. When ready, tear into about 6 balls (about the size of a tennis ball) 20170111_174103
  5. Flour your work surface and roll out each ball into a circle or best you can circle shape about 2-3mm thick.
  6. Preheat some oil in a fry pan to a medium to high heat then drop in the bread.
  7. Cook on each side for about 1 minute, you shouldn’t need more than that if you have the right temperature.

    Remove and allow to cool slightly before serving.

If you want more of a wrap just turn the temperature down so it cooks slowly and softly, same time on each side.

So much more healthier than shop bought ones or ones from your local take out and I personally think tastier too. Was definitely a hit with my partner.

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Lentil Dhal and Masala Potato Curry

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I cheated a bit with the dahl and bought ready cooked lentils, if using from scratch it can take 2-3 hours of cooking.

Serves 2

For the Lentil Dahl

1 x packet of Green lentils (250g)

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1 tsp ginger

1tsp garlic

1tsp olive oil

1 tbsp chilli

200g chopped tomatoes

1 tbsp unsalted butter

1 tbsp Tamarind paste (or you could use Kasoori methi)

 

  1. Pour oil into a pan and heat, add in ginger, garlic and cook for 1 min.
  2. Add in the butter and let melt, add in the tamarind paste and chilli and mix through, then add in the lentils and chopped tomatoes. Mix through and heat for 4-5 mins. Ready to serve.

 

For the Masala Potato Curry

300 salad potatoes

1 tbsp olive oil

200 g chopped tomatoes

1 red chilli chopped

1tsp ground coriander

1 tbsp cumin

1 medium onion chopped

2 tbsp fresh coriander for garnish

 

  1. Wash and chop potatoes into 2cm cubes.
  2. heat oil in a pan, add in cumin. coriander and onion, cook for 5 mins.
  3. Add in the chilli and potatoes and season with salt and pepper
  4. Add 200ml of water, cover and cook for 8 mins
  5. add the chopped tomatoes and cook uncovered for 7 mins or until tender
  6. Ready to serve, then garnish with fresh coriander

If you don’t like it too spicy, use 1/2 chilli and 1tsp cumin instead.

 

Serve both with some Chapati….YUMMY!