It's been a while since I've been able to post anything up here.
Life has been pretty hectic and it's hard to find the time to sit in front of the computer! But I guess that's a good thing right?
I've still been in the kitchen punching out some primal dishes. Although the recent 100km event I took part in threw my eating up the waazoo.
But a few close friends and myself are currently in the 3rd week of a strict paleo challenge which has meant I've had to spend more time thinking about what I'm going to eat for the day.
In this Tikka Masala recipe everything is made from scratch. No store bought curry paste. The taste is 100% better when you make your curry pastes yourself.
You can play around with the spiciness of it by just adding more chili.
To make the paste all you need is a food processor and a mortar and pestle are optional.
Curry Paste Ingredients:
2x cloves garlic
Thumb sized piece fresh ginger
1x tsp Cayenne pepper
1x Tbsp smoked paprika
2x tsp Garam masala
1/2 tsp salt
2x Tbsp Extra Virgin Olive Oil
2x Tbsp Tomato Puree
2x fresh Red Chilli's
Small bunch fresh Coriander
1x Tbsp Desiccated Coconut
2x Tbsp Ground Almonds
Spices for Toasting: 1x tsp Cumin Seeds, 1x tsp Coriander seeds.
First peel the garlic and ginger and roughly chop.
Put a frying pan on a medium heat and add the spices for toasting to the dry pan.
You will have to watch them as they can burn easily. Toast them for a few minutes until golden brown and until you can smell them.
Add the toasted spices to a mortar and pestle and grind until fine. If you don't have a mortar and pestle just pop the spices into your food processor and whizz until fine.
Once you have ground your toasted spices pop them in the food processor and add the rest of the curry paste ingredients to the food processor.
Then whizz it all up until you have a smooth paste.
Now that you have made your curry paste you can prepare the curry itself.
8x Chicken Thighs (boneless)
2x Medium Onions
1x Fresh Red Chili
Thumb Sized Piece Fresh Ginger
Small Bunch Coriander
Extra Virgin Olive Oil
1x Curry Paste from above
Salt and pepper
1x Tin Chopped Tomatoes
1x Can Coconut Milk
Slice up the Onion, Chili and ginger.
Pick off the coriander leaves and set to one side. Slice up the coriander stalks.
Put a deep dish frying pan on a medium to high heat and add a few lugs of the oil.
Add the onion, chili, ginger and coriander stalks to the pan and fry until golden and softened. About 10 mins.
While that's frying away you can cut up your chicken into strips.
Add the chicken to the pan and all the curry paste you made earlier. Give it a really good mix.
You can season now with a little salt and pepper.
Now add the can of tomatoes and the can of coconut milk.
Bring to the boil and then turn down the heat so it simmers away for about 20 mins with the lid on.
Check regularly after about 20 mins the chicken should be cooked and tender.
I served this over cauliflower rice although you can just eat it as is.
Garnish with the coriander leaves and flaked almonds and squeeze a little lemon over the top.
This really is an awesome homemade Indian dish.
Do try it!
Food, Fun and Face!
Welcome to my blog! I'm starting this blog to add some spice to some of your kitchens! I follow a primal lifestyle which basically means I eat a whole bunch of vegetables, good meats, some fruit, nuts and seeds and a little dairy. I avoid eating all grains and try not to eat processed food and limit the amount of sugar I throw down my throat. Basically the name of the game is to eat REAL FOOD. Sounds simple right? But sometimes people find it hard to start to eat this way. So this blog is here to help you (and me) throw together some awesome tasty food . So please stay a while and get your creative kitchen juices flowing again!!