You know you are obsessed with a dish when you make it over and over again for meal prep Sundays. This warm and spicy curry is a perfect wholesome dinner for the autumn season. This recipe uses mainly natural and organic ingredients that are good for the soul. One of my favourite natural ingredients that I have enjoyed using is organic turmeric powder which has amazing health benefits. Tumeric is a very versatile ingredient and I particularly love using this spice to season my meats or adding it to curry like this.

This easy, healthy and creamy Indian chicken curry is great for a family dinner or to meal prep for the week. This curry recipe is a delicious alternative for dairy-free eaters as the greek yoghurt is an optional ingredient to thicken the curry.

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Chicken Bhuna Curry (With Coconut Milk)

Yield: 6-7

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This easy, healthy and creamy Indian chicken curry is great for a family dinner or to meal prep for the week. This curry recipe is a delicious alternative for dairy-free eaters as the greek yoghurt is an optional ingredient to thicken the curry.

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Ingredients

• 850g chicken breast fillets
• 1 medium onion
• 1-2 bell peppers or chillies
• 4 vine-ripened tomato or 1 can of chopped tomatoes
• 1-2 tbsp tomato puree
• 1 heaped tbsp of coconut oil
• 2 tbsp Garam Masala
• 2 tbsp ginger garlic paste
• 1 tbsp organic turmeric powder
• 1 tsp cumin
• 1 tbsp paprika
• Black pepper and salt, to taste
• 1 tbsp curry powder
• 1 tbsp all-purpose seasoning
• Fresh Coriander, chopped
• ½ lemon squeezed
• 1 can coconut milk

Instructions

1. Wash and prepare the chicken beforehand. Cut chicken breasts into small cube pieces.
2. Chop onions, pepper/chillies and set aside. In a pan, heat coconut oil and add chopped onions, peppers and sautee with tomato puree for 2 minutes.
3. Add chopped tomatoes, seasonings and spices into the pan, allowing the tomatoes to cook for about 5 minutes on medium heat.
4. Add the chicken and cook on medium to high heat for 15-20 minutes, occasionally turning the chicken pieces.
5. Add coconut milk, salt, pepper to taste, bringing to boil and leave to simmer gently 15 minutes.
6. Once the chicken is cooked, stir in chopped coriander leaves and remove from heat.
7. Serve with a garlic herb naan bread and rice of choice. I chose to serve mine with Tumeric cauliflower rice which is a great low carb alternative to rice.

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*Please note, Buy Whole Foods Online has gifted some products for review, but all views are my own*

What’s your favourite natural ingredient to add to a curry?

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