Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
10 Aug

Everyday Chicken Curry

primerrecipe2This week’s recipe is pulled straight from the pages of the new book The Paleo Primer: A Jump-Start Guide to Losing Body Fat and Living Primally!, Primal Blueprint Publishing’s latest title written by British health and fitness consultants Keris Marsden and Matt Whitmore.

If meat in spicy sauce doesn’t do it for you have made a terrible detour and ended up on the wrong website. Kidding! But seriously, get ten more delicious recipes from this incredible new book – part paleo primer, part creative cookbook – listen to a podcast with the authors, and take advantage of the special bonus offers while they last here. Bon appetit!

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You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Curry is a wonderful thing. So is Jerk seasoning. :D

    Zorica Vuletic wrote on August 10th, 2013
  2. Curry is wonderful and so versatile – with different spice blends and using different meats. If your kids don’t like it too hot (or you like a lot of sauce) adding coconut milk is great. Delicious!

    Grokesque wrote on August 10th, 2013
  3. Only thing I’d try and do a bit differently for a “quick” curry is substitute the curry powder for curry leaves (simple for me as my parents grow them and always have tons, but they’re still fairly easy to buy) and fry off the ginger and other spices first without any tomatoes or water.

    This hugely changes the complexion of any curry. Even with basic store bought powders, as long as you fry them off in the chicken fat and ghee for a few minutes with the curry leaves it adds a much greater depth of flavour for zero investment of time. You can incorporate the garlic into the paste that forms later on a lower heat if you want, to ensure it doesn’t burn, but that’s really neither here nor there. It doesn’t drastically change the flavour compared to adding it with the liquid.

    Great point as well Grokesque that you could add coconut milk instead or even substitute it for the tomatoes. I personally love the acidity in tomato based curries, but some family members don’t, so this is something we do pretty frequently.

    Reventon wrote on August 10th, 2013
  4. I’m totally making this for lunch tomorrow. Yummy! =]

    Aimee wrote on August 10th, 2013
    • Did it! Twas quite tasty. I did rounded teaspoons of the seasonings (split 1/2 spicy curry and 1/2 regular curry) and added some Himalayan salt.

      Aimee wrote on August 11th, 2013
  5. Curry is great and a very healthy food. Tumeric (curcumin) is a strong natural anti-carcinogen, so don’t be shy when using it.

    Personally, I prefer coconut milk to stock, which makes a more velvety sauce, and if you add a ripe banana along the way, it smooths out the flavors and gives a slightly sweet note that neutralizes the bitterness of the tumeric–so you can add even more!

    And I leave the skin on the chicken, too and just throw in whole thighs and drumsticks–the skin is delicious when it soaks up the spices.

    Andrew wrote on August 10th, 2013
    • I like to make my curries with bone-in, skin on thighs… that way you get all the goodness from the bones as well. I usually cook them for longer (often in the slow cooker), and they will literally fall apart after the long slow cooking, so it is easy to fish the bones out.

      I agree about the coconut milk – it goes in all of my curries, and will give you something slighlty remeniscent of a chicken tikka masala… especially if you make it with leftover BBQ chicken rather than the raw chicken thighs.

      salixisme wrote on August 11th, 2013
    • In order for turmeric to be an effective anti-carcinogen it needs activation in fat. That’s why you need to drop it in the hot oil for a few minutes before adding any more liquids or lemon juice.

      MM wrote on August 23rd, 2013
  6. Wow! I love chicken curry! It’s one of my favorite recipes. Anyway, I’m so interested with that book. I would like to get a copy. Thanks for sharing! ;-)

    April Jacobs wrote on August 11th, 2013
  7. I love curries…..

    My one gripe is that so many Paleo recipes are for 2 people,,,, seriously, not all paleo/primal people are just a couple with no kids who live together. Some of us have families as well!

    And I know I could scale it up to feed my family of 6, but just once in a while, it would be nice to see recipes that recognize that sometimes we have to feed a crowd!

    salixisme wrote on August 11th, 2013
  8. I love it very much!

    elicemark wrote on August 12th, 2013
  9. I love the curries :)

    Wonder. wrote on August 12th, 2013
  10. I have been adding more curry to my cooking as well. It’s fun to experiment with new seasonings and styles of cooking. That’s the best way to get variety without sacrificing quality of foods!

    William wrote on August 12th, 2013
  11. This is the first recipe I marked to try when I got my copy of the book!!! The primer part of the book is good and informative for a newcomer, but the recipe section is just wonderful! I am so glad I got it because I’ve marked a whole bunch more so go along with the chicken curry! I think this book and Melissa Joulwan’s Well Fed are my two favorites cookbooks now.

    Rhonda the Red wrote on August 12th, 2013
  12. Have just served this up for dinner and it was a big hit.

    I used coconut cream instead of tomatoes and added lots of broccoli.

    Really delicious. Thanks for the recipe!

    Felicity wrote on August 13th, 2013
  13. Made this for dinner last night. Excellent! I didn’t have any coriander so I substituted fennel seed. Served it over zucchini noodles. Thanks so much for this!!

    Linda wrote on August 13th, 2013
  14. Am currently loving my home made curries. It’s really nice to know you can eat super tasty food that’s ridiculously healthy. We did one with similar base ingredients (minus the tomatoes) with cashew nuts, whacked them in a blender and made a Korma sauce using coconut milk. Even did one for the folks at the weekend and they might be converts. The thing that is harder to talk about is ghee and coconut oils because they always associated them with heart disease. We’ll get there… :)

    Alan Crawley wrote on September 10th, 2013
  15. You Can’t Curry Love… 8)

    TW Lyman wrote on September 11th, 2013

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