Simple, nourishing meals are the best way to stay on track when you’re trying to stick to an endometriosis or anti-inflammatory diet. This chicken curry is easy, quick, and you can customise it to your own taste. I like to add extra ginger, garlic, and chicken broth to boost the anti-inflammatory goodness!
It also freezes well, so I usually make extra and freeze some in single-serve glass containers for easy freezer meals down the track.
I try to make as much as possible from scratch, but I’m all for making dinners more efficient with high-quality pre-made products. For this one I used pre-made organic curry powder, organic minced ginger and garlic, and broth concentrate. It’s amazing what’s out there these days to help make healthy cooking more convenient!
Side note: gosh I love my slow cooker! I’m only just learning all the ways to use it and it’s so good coming home to a meal that’s pretty much ready. It’s pretty easy to make this one in a slow cooker too, pop the first lot of ingredients into a slow cooker on low for 4 hours, around 30 mins before serving add the hard veggies and turn to high, then around 10 mins before serving add the soft veggies.
Easy Anti-Inflammatory Chicken CurryLaura McKnight THERE MAY BE AFFILIATE LINKS BELOW. PLEASE READ MY DISCLOSURE FOR MORE INFO. Simple, nourishing meals are the best way to stay on track when you’re trying to stick to… Print This
- 600g chicken, cut into chunks
- 1 or 2 cans coconut cream (depending how many veggies or how creamy you like it)
- 3tsp curry powder
- 2tsp broth concentrate (optional)
- 1tsp minced ginger (optional)
- 1tsp minced garlic (optional)
- Veggies for curry - you can use whatever you like, such as onion (1), pumpkin (1/3 of a butternut), carrot (1 large), broccoli (1 medium), green beans (handful), zucchini (1 small).
- Base - I used half a cabbage and half a bunch of spinach sliced into strips (like noodles). You could use cauliflower rice, mash, plain rice, or again, whatever you like!
Base: Start by preparing whatever base you’re going to have.
> Cabbage / spinach ‘noodles: add cabbage/spinach strips to high side pan with a big dollop of coconut oil, and braise on medium heat until starting to go transparent and soft.
> Cauliflower rice: add riced/grated cauliflower to pan with 1tbsp coconut oil, salt and pepper, and any herbs you like (such as spring onion). Cook on medium-high until it’s cooked how you like it.
> Rice: rinse thoroughly and cook as per instructions. You could add some coconut cream instead of water for creamy coconut rice, or stir through some coconut oil once cooked for extra good fats.
Curry: While the base is cooking, start the curry.
Add chicken, onion, ginger, garlic, broth concentrate, curry powder, and 1 can coconut cream into pan. Stir to coat everything. Cook on medium heat for 5 minutes.
Add the harder veggies (pumpkin, carrot, etc) and cook on high for another 10 mins.
Add the softer veggies and cook on medium-high for 5 minutes, or until everything is cooked to your taste.
If you want it to be more creamy, add another can of coconut cream at this point, or more curry powder if you like, and stir through.
Serve + add toppings
Serve a big scoop of the curry on top of your chosen base, and add any yummy toppings you like, such sesame seeds, fresh coriander, or plain coconut yoghurt.