Welcome to the SMASH Kitchen, where I celebrate the joy of cooking with wholesome, minimally processed ingredients that support your hormonal health and weight management goals.
I will help you to transform the way you think about week night dinners with this quick and easy homemade SMASH Chicken Curry. In just a fraction of the time it takes to order a takeaway, you can whip up this delicious and budget-friendly dish right at home.
Not only is it cheaper than your takeaway, but it's also packed with the incredible health benefits of turmeric, cumin, and coriander. These vibrant spices not only add depth and richness to the curry but also bring anti-inflammatory and digestive benefits.
Enjoy the world of eating The SMASH Way with a homemade Chicken Curry that is a fragrant and flavourful meal and that’s as nutritious as it is satisfying!
Ingredients:
- 500g Chicken Fillets
- 12g Coconut Oil
- 100g Onion
- 2 Teaspoons Turmeric & Cumin
- 1 Teaspoon Coriander & Chilli Flakes
- 165ml Passata
- 1 tin Full Fat Coconut Milk
- 100ml SMASH Cashew Nut Milk
- Salt and Pepper to taste
- 100g raw quinoa
- 1 Red, Yellow & Green Pepper
You will need:
- Weighing scales
- Measuring spoons
- Frying pan x2
- Chopping board x2
- Sharp knife x2
- Medium saucepan
- Wooden spoon x2
- Serving spoon x2
- Tongs
- Tinopener
Instructions:
- Chop the chicken into small chunks
- Heat the 9g of the coconut oil in the pan, once melted add the chicken.
- Prepare the quinoa as per the instructions on cooking perfect quinoa
- Season the chicken with the turmeric, cumin, coriander, chilli flakes (if using), salt, pepper, stir well
- On the 2nd chopping board, slice up the onion, add to the frying pan and stir in, reduce the heat slightly
- Fry until the chicken is cooked through, stir regularly normally takes about 7-10 minutes.
- Whilst the chicken is cooking chop the peppers into strips
- Add in the passata, stir in and cook for 1 minute
- Add coconut milk, stir in, reduce the heat and simmer
- for a couple of minutes
- Add the cashew nut milk and reduce heat further and simmer until it is the thickness that you like
- In the 2nd frying pan, heat the extra 3g of coconut oiL fry off the peppers until they have softened
- Once everything is ready serve the curry with 60g of cooked quinoa and a selection of peppers
This recipe is one of 10 FREE Recipes that you can download, print and keep forever. If you would like to grab the Recipe Booklet, simply click here and you can download it for free
