This is a simple chicken curry recipe that does not take long to make, and has a hint of Lemon which makes it super refreshing. You can make an extra large batch and then freeze the leftovers for another meal. Have it on its own with some vegetables and salad, or cook up some red quinoa as a side with some steamed greens. I tend not to use any salt in my cooking as then our tongue is more free to taste all the other subtle flavours, but if you wanted to add some salty flavour to it, you could throw in a dash of fish sauce to taste.
6 large chicken thigh fillets, cut into chunks
1 brown onion, chopped fine
Curry spices (some of my favourites include Turmeric, black pepper, fennel, cumin etc) - about 2 tsp in total.
1/2 cup coconut cream (optional)
8 drops Lemon oil (quality edible essential oils)
Fish sauce (optional)
Simply heat up a large pot with plenty of olive oil, throw in the onion, garlic and cook till lightly browned. Then add the spices cooking and stirring till fragrant. Add the chicken thigh pieces and mix through the spices and brown them up then turn down the heat and allow to cook in the onion and meat juices for a few minutes, then add the coconut cream to the curry and cook on a gentle heat for 10-15 mins till cooked through or till nice and tender. Take off the heat and add the lemon essential oil and stir through. You can also do this curry recipe in the Thermomix, which tenderises the chicken beautifully (use 100 degrees cooking, first cook onions, garlic and spices for 4 mins then add chicken for 17 mins then add the coconut milk for 2 mins).