Recipe - Indian Curry Chicken

Diets can sometimes seem tedious. This dish is packed with powerful flavors to keep it interesting and to satisfy your hunger. The coconut milk does contain fat, but for many diets this fat is considered "good" fat.  You may substitute other milk if that is more suited to your diet instructions. In general this recipe should work well for "O" or "B" types if following the blood type diet.


Indian Curry Chicken
(Serves 4.)

Chicken Curry (Photo credit: Wikipedia)

Ingredients:

1 Tbsp cooking oil
1 small sweet onion, diced
1 garlic clove, crushed or grated
1 Tbsp curry powder
1 tsp ground ginger
1 large head cauliflower, cut into small florets
1 can (13.5 oz size) unsweetened coconut milk
1/2 cup water or broth
1 1/2 lbs. cooked chicken, diced
Salt and pepper to taste

Instructions:

1. In a large heavy skillet over medium-low heat, put the oil and and diced onion, stirring until onion is translucent.
2. Stir in the garlic, curry powder, and ginger, and continue cooking just until the garlic gets fragrant.
3. Add the cauliflower, coconut milk, and water or broth, turn heat down to low, loosely cover the skillet, and simmer until cauliflower is fork-tender.
4. Add the chicken to the skillet, stir, taste for salt and pepper and adjust seasonings to your liking.
5. Simmer, uncovered, for another 5 to 10 minutes or until chicken is hot and the liquid has thickened a little and reduces slightly.
6. Serve hot over rice, if that suits your diet. Otherwise, serve as is in bowls like a thick stew. (Type O might want to omit or limit the rice.)

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Recipe - Paleo Chicken & Pumpkin Curry

Here is a yummy one for you! This is an example of a recipe from the Paleo Diet cookbook - judging from this one, I think I will be making some more Paleo recipes soon! Check it out, and be sure to let us know what you think....

Pumpkin and Chicken Curry

Ingredients:
2 chicken breasts, sliced
5 cups pumpkin, diced
2tbs olive oil
1 onion, diced
2 garlic cloves, finely chopped
2tbs ground ginger
1tbs ground turmeric
2tbs ground coriander
2tbs ground cumin
1 ½ cups vegetable stock
1 bunch fresh coriander (cilantro), chopped
Salt

Instructions:

1. Fry onion and garlic in a large pan with oil on medium heat for 2 minutes. Add chicken and cook, stirring constantly for 10 minutes or until chicken has turned white.
2. Add pumpkin, ginger, turmeric, coriander and cumin and stir for 1 minute.
3. Add stock and leave to simmer on low heat for 15 minutes. Add chopped coriander, cover pan and cook for a further 2 minutes.
4. Season with salt to taste. Cool slightly before serving.

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