Fancy a paleo take-out night? Then this recipe is for you! It’ll make all your friends think they’re eating something unhealthy when it is exactly the opposite. The recipe is from a very old recipe book by Anne Ager and is designed to be made in advance for you to have the next day (and after etc) however you can eat it on the day you make it quite happily. If you’ve cooked a whole chicken and have bits left over this is a great recipe to use up the left overs. I’ve adapted to the recipe to make it 100% paleo and the taste is just as good. It makes the perfect accompaniment to Cauliflower Rice. Try it for yourself, you won’t be disappointed.

Easy Creamy Chicken Curry

Preparation to Plate: 1 Hour 20 Minutes

Serves 2-6

Consume within 1-3 Days

Ingredients:

350g Cooked Chicken, chopped

2 Medium Onions, peeled and sliced

2 Apples, cored and chopped

50g Cashew Nuts (blanched, not roasted)

50g Raisins

300mL Chicken Stock

Plain Olive Oil/Coconut Oil

75g Creamed Coconut

300mL Boiling Water

1 tbsp Tomato Purée

1 tbsp Curry Powder

Salt & Pepper

Recipe:

Put the creamed coconut in a bowl and pour over the boiling water, leave to stand for about 30 minutes while you make the rest of the curry.

Put the oil in a casserole dish over a medium heat and fry the onions until they are soft. Stir in the curry powder and cook for another minute or so. Stir in the tomato purée and the chicken stock, bring up to the boil. Add the apples, raisins, cashew nuts and season with salt and pepper as you wish. Simmer gently for 20 minutes.

At this point you could make the Cauliflower Rice if you so wished as you have a bit of time to kill now, click the link for the recipe.

Preheat the oven to 180°C (350°F).

Add the coconut milk and the chopped cooked chicken to the curry sauce. The final part is to put the lid on the casserole dish and put it in the oven for 40 minutes.

If you made this the night before you can cook it on the morning/afternoon of your shift while you get ready and have breakfast and it’ll be ready to put in a Tupperware to have for lunch/dinner later on. Otherwise serve with Cauliflower Rice and enjoy.