Chicken Curry in a hurry

So here is my classic chicken curry recipe, it's ready in half an hour (provided you have the broth pre made).  Easy nutritious meals that appeal to the whole family (one hard working tradie husband, one fussy seven year old and one fuss free four year old) are essential for me.  They need to be easy to make too as I am usually, bathing kids at the same time or sorting laundry, feeding animals, or making seventy five other food items concurrently - relate? 

If you wanted to be super awse you could make your own rogan josh paste from the numerous recipes accessible on Google.  I am only three months into eating primal and have made a decision to eat up some of the notgreatbutnotsobad pantry items as chucking everything out deemed non primal is too much of a waste to me.  So I used the Pataks or Sharwoods jar curry paste, which contains vegetable oil (yikes) however all the other ingredients are fine.  I just used the last of it for this tea so if you have a recipe for a good paste please pass it on.  I used rogan josh, Ainsley used Madras, just use whatever Indian curry paste you have lurking in the pantry or fridge.

Ingredients  Served us 4 with some leftovers for lunch

  • 2 teaspoons of garam masala
  • 1 tablespoon of coconut oil
  • 500g free range boneless chicken, I used thighs, cut into bite size pieces
  • 1 large onion, chopped
  • 2 tomatoes, chopped
  • 1 cup chicken bone broth (or water)
  • 1 tablespoon of chicken stock (or quality stock cube)
  • 2 tablespoons of rogan josh paste
  • 150ml double cream (I used Gippsland) or crème fraiche (Meander Valley is divine) buy ones that contain just cream and cultures OR coconut cream or milk
  • 50g ground almonds
  • 25g desiccated coconut
  • handful of coriander chopped to garnish
  • Cup of basmati rice, or you could serve with cauliflower rice if low carb or grain free I also like this on wilted silverbeet.


  1. Rinse your rice and bring to the boil with double amount broth or water.  I use one cup of rice and two cups of broth. Once the liquid has gone, pop the lid on and turn off the heat.
  2. Mix chicken pieces with garam masala and some freshly ground Himalayan/Celtic salt (contains great trace elements and aids with absorption of other minerals) and pepper in a large bowl.
  3. Gently sauté the onion in the coconut oil until translucent then add chicken and until golden brown, about ten mins
  4. Add the tomatoes and cook until they begin to soften, about 2 mins. 
  5. Add the broth or water, stock and curry paste and stir and bring to the boil for about five minutes taking care not to over cook your chicken.
  6. Stir in the cream/coconut milk, almonds and coconut, and simmer gently for a further five minutes.
  7. Divide rice between plates, add chicken curry on top, garnish with extra cream, crème fraiche or sour cream for extra beneficial cultures and coriander.
  8. Serve with a generous portion of steam greens e.g. beans, spinach, kale, silver beet, broccoli.

I love this recipe which I have adapted from an ancient, well thirteen year old, cook book I have of good old Ainsley Harriott's.  When I left home I couldn't cook a thing and so self taught through books like Ainsley which are fuss free and 'meals in minutes' kind of thing. 

This is a book back from the bad old days of low fat and vegetable oil usage.  I can see how I have adapted the recipe to suit my high protein low fat CSIRO diet regime of old and can only snigger and sympathise with the old way of eating which was such a kin struggle!  Wasn't it?  Monitoring calories and eating extremely low fat (disaster) and excess protein (not good news either) feeling hangry most of the time.  Oh such a shame. 

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Last modified on 19/04/2017 10:52 PM