Ceylonese chicken curry

Food mean different things to different people, personally food is health, food is habit, culture, identity, comfort, nourishment, colour, beautiful and tasty!

My love for good food goes beyond borders, firstly nourishment but tasty too! if you know me personally this won’t be news to you.

This recipe is a healthy twist to the regular chicken ceylon. I have tweaked it to suit our nutritional needs and taste buds ( spicey!), I added legume (chickpeas) a good source of protein and fibre, frozen peas , a case of making the best of your store cupboard and fridge essentials.

I was a bit unsure if the kids would like it, as they would not normally have peas or any strong texture in their curry. But as a parent i take it seriously to let my kids learn how to appreciate and enjoy meal times. Interestingly, it worked so well. They loved it and my 5 years old who would normally pick out any sign of vegetable in his plate was happy with it and said ”peas” are my favourite vegetables mummy.. phew! We’ve gone from being allergic to vegetables to ”favourites” now… so glad ( will save you the story today).. As a mom with former picky eaters ( fingers crossed) I can say that exposing kids enough times to different flavours and textures the right way will more likely make them try new foods. Don’t be afraid to play around with textures and flavours, that’s a good way to get started.

Other vegetables in this recipe are; onions, fresh turmeric, celery, carrots, ginger, garlic , peppers and tomatoes. these work well for that perfect home made curry paste. trust me once you’ve tried making your base from scratch, you’ll never go back to the shop bought ones.

Fresh vegetables
Home made curry paste

This recipe is loaded with aromatic spices and a lovely mixture of coconut and cashew flavour with chilli ! gives this dish it’s dreamy creamy texture you won’t forget in a hurry, please if you do cook this curry be sure not to miss the coconut and cashew unless you have nut allergies.

It’s a good combination of nutrition and taste.. healthy is not boring and bland!

Unsalted Cashew nuts

We know life can be so busy and it is no doubt taking its toll on our health and wellbeing, eating a nutritious diet and maintaining a healthy weight is increasingly difficult for most of us thanks to takeaways too. This is not to make it normal or judge anyone but just to recognise how our fast paced life impacts our health and wellbeing. Eating out all the time not only affects our budget but has serious health implications like not meeting recommended dietary intakes of key nutrients which can later lead to nutrient deficiencies and weakened immune systems .

It’s no news that poor diet low in fruits and vegetables can predispose one to diet related conditions e.g type 2 diabetes, heart problems , stroke, high blood pressure and some types of cancer. I can’t share my story of type 2 diabetes enough, one of the reasons i started this platform was to share my food experience and journey with the hope to inspire a positive shift in food culture as well as keep myself accountable.

As a busy working mom of 3 , One of the ways i have managed to keep on top my diet and that of my family is to plan our meals, I am a big believer of batch cooking and freezing, you not only save cost, you save kitchen time and importantly able to eat a nutritious balanced meal at least few times a week depending on batch size. Any way of squeezing in more vegetables into your diet counts!

This recipe is freezer friendly and loaded with more than 5 of your at least 5 servings of vegetables. Let’s get cooking!

Note: Play around with the strength of the spices to suit you.

Ingredients

  1. pack of chicken breast fillets(500g)
  2. 1 tsp chilli ( adjust heat as you like)
  3. 1/2 tsp ground cumin
  4. 1/2 tsp ground coriander
  5. 1/2 tsp fenugreek or mustard seeds
  6. 1/4 tsp ground fennel
  7. 1/4 tsp cloves
  8. 1/4 tsp cardamom
  9. 1 stick dry cinnamon
  10. tbsp olive oil
  11. fresh curry leaves
  12. 2 organic reduced salt chicken stock cubes
  13. Tin canned chickpeas
  14. 300g frozen peas

Paste: 2 medium onion, 4 cloves fresh garlic, 2cm fresh ginger, 2cm fresh turmeric, 4 carrots, 3 sticks celery, 1 red bell pepper, canned tomatoes and 2 tbsp tomato paste. put all these together in a food processor, add 1 tbsp olive oil and blend to a smooth paste and set aside. You can add the cashews and blend together or blend separately (whatever works for you)

Blended cashew and coconut cream

You can make this in batch and freeze for future use .(saves time)

Method

  1. Heat the remaining olive oil in a pan, add curry leaves and fenugreek or mustard seeds, fry till fragrant , then add chicken breast pieces and coat all over, cook for about 5 mins.
  2. Transfer paste into, throw in cinnamon stick cover pot and simmer for 10 mins .
Curry paste
  1. then pour in coconut cream, blended cashew nut, chickpeas and peas cook for further 5 mins and take off the hob.
  1. Enjoy with your meal base of choice. Rice, quinoa, cauliflower rice, beans, potatoes, chapati, naan bread or pitta bread.

Happy cooking!

Mixed seafood coconut curry

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We are exploring the versatility of curry dishes this season (cold nights) It is incredibly comforting and satisfying and pairs well with just about any base.
This mixed seafood coconut curry will wow your taste buds and have you going for more. It is also a good idea for valentine eat in.


The combination of fresh scallops, giant shrimps and fish pie mix finished with squeeze of lemon for that tarty, sweet and fresh touch is everything and more, it makes this curry extra special and one to treat a loved one to this valentine. Lemon in this recipe gives this curry a crisp, clean flavour that allows other ingredients to shine.
The citric acid from lemon reduces the fishy smell, So, don’t ruin the night, throw in some lemon wedges (some people find it unpleasant. ha-ha) keep it crisp, fresh and fruity! Another good news is that your meal will be ready in under half an hour, even when you make your own curry paste from scratch. Which is less than the waiting times in most restaurants, it is worth trying! serve with rice, chapatis, whole wheat wraps, fries, bulgur wheat or quinoa and you will be golden!
My husband’s favourite ever, he is a big fan of hot and spicy! Year round and this curry ticks the box.
Ok! Let’s get cooking!!


INGREDIENTS

  •  2 Onions, 3 celery sticks
  • 4 cloves of garlic
  • 2cm piece of ginger
  • 5 fresh green chilli and red birds eye chilli.
  • 2 packs fish pie mix
  • Scallops and giant shrimps
  • 1tbsp. extra virgin olive oil
  • 1 tsp. mustard seeds
  • curry leaves
  • 1 tbsp. chilli powder
  • 1 tsp. turmeric
  • 2tbspns garam masala
  • 1 tin of light coconut milk
  • 1 tin of chopped tomatoes
  • few sprigs of fresh coriander or parsley


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METHOD

  1. Blend the Onions , celery, garlic, ginger tomatoes and pepper . 
  2. Heat  oil in a skillet add the mustard and curry leaves and cook until fragrant.
  3. Add the blended veggies and cook  for 5 minutes, or until softened.
  4. Mix in the chilli powder and turmeric together with a splash of water, then add the seafood mix, coconut milk and season, bring to the boil, then simmer for 15 minutes, or until the fish is cooked and the sauce has reduced. 
  5. Garnish with  coriander or parsley leaves ,lemon wedges and Enjoy with base of choice. 
garnish with parsley or coriander
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Served with generous heaping of vegetables and coarse bulgur wheat
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Served with parsnip chips and cress… Oh that scallop!

Printable recipe: click on the link https://sites.google.com/site/healthfulnonyecom/mixed-seafood-coconut-curry