Mild Chicken & Coconut Curry with Fluffy Coconut Naan

Hello lovely MCLers

It’s almost the weekend and I for one cannot wait, I hope you all have a lovely time whatever it is you guys get up to!

So following on from the theme of “I miss . . . . . . . (insert food type of your choice)” I've gone down the naan bread route this week. I've made a few shockers (frisbee anyone?) and a few that are ok, but I'd not serve it if people came round, until I discovered tapioca flour on a website – hello. It has the consistency of icing sugar, but of course is not, rather its gluten free and 100% clean. The one I got is certified organic by the soil association and I feel like such a good person using it - ha ha! Does anyone else feel virtuous like one of the good people of the world when their shopping basket is full of organic clean food (if only it could be like that all the time!) Sadly the coconut milk I used in both my curry and bread is not really what I would choose, but I had to nip to the corner shop for one of them and the other had been in the cupboard for a while and so I needed to use it up. Both of them had added sugar and E numbers, NOT GOOD NOT CLEAN! But I have had no added sugar organic coconut milk many, many times before just today is not one of those days. Still at least they're used up now and I can replace with a cleaner choice.

photo 5.JPG

Last week I mentioned how I'm getting into 'the cup' way of measuring, well this week I'm at it again it’s just so simple and I love not weighing food. Sadly I didn’t get to Lakeland last weekend for my cup so this week I've put the inside of my protein shaker away and used an espresso cup, which worked fine. I really should get a cup measurer, I have tea and table spoon measurers and they are fantastic so I need to get cups especially as so many of the clean eating communities I belong to are based in America, sorry I digress… CURRY!)

Yes curry on with it. . . . 

photo 1.JPG

Serves 4

  • Coconut oil (for frying)
  • 1 onion, chopped
  • 3 garlic cloves - crushed 
  • 1 tbsp grated ginger 
  • 4 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1 can tomatoes (blanched, crushed fresh tomatoes also fine) 
  • 1/2 can coconut milk
  • 4 chicken breasts 
  • Green beans (optional)
  • Chopped fresh coriander - for garnish 

Method:
1. Heat oil in a large pan or wok over medium heat, add the onion and cook until soft ensuring to stir them it should take about 4-5mins. Then add the garlic and ginger; cook for about 2 mins. (Remember our top tip if it starts to stick to the pan, add a bit of water!)

2. Add all the dried spices and stir coating the onions, then add the chopped chicken and coat the chicken in the spices. 

3. Add in the tomatoes and coconut milk; bring to the boil, add the chopped green beans, cover, reduce heat and simmer over low heat for 15 mins or until chicken is cooked through. - you can leave it longer if you want no problem there at all.

4. Serve with wholegrain rice, or my naan style pancakes/naan bread. I actually don’t really know what to call it, it’s not really naan bread but it is light and fluffy and I really liked it.  

Hints tips and variations 
You can substitute the chicken for thighs and the green beans for almost any veg. I'd especially recommend sweet potato, manage tout and sugar snaps.

Naan bread (We'll call it that for ease)

Ingredients: 
½ cup almond Flour 
½ cup tapioca Flour 
1 cup coconut Milk, canned and full fat

1. Mix all the ingredients together 
2. Heat a non-stick pan over medium heat and pour batter to desired thickness - see below 
3. Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side - takes longer than you think about 4/5 mins a side but depends on your thickness. 

photo 3.JPG

Hints tips and variations 
I got 4 small naan breads out of this, however, you could make 2 big ones like a roti or say 8 mini ones. Once you pour it into the pan it’s quite easy to control so it doesn’t really run into each other.

If you don’t have a non-stick pan you'll need to use oil (coconut of course) to stop it sticking. (Plus if you don’t have a non-stick pan please go and buy one!)

Make sure to shake the tin of coconut oil. 
  
This reminded me of a kind of thick fluffy pancake so you might want to do something sweet with it and pour it really thin on the pan like a French crepe. I loved it and can’t wait to have it again, however Claire wasn't overly keen. I think I'd like to play about with it a bit more, adding chopped coriander, garlic, nigella seeds etc. to the batter to make it flavoured.

Right gang that’s me over and out. Oh apart from saying the brand new 21 Day Detox is starting on Monday, I'm in the group so get yourself back on it and signed up - see below for details. . .  Can't wait!

MAR_14_21DAY_LARGE_MAIN.jpg

Love and light 
Evie 
xxx