Creamy cardamon chicken curry

This made-from-scratch curry is quick, easy and delicious. It contains health fats, gut-healing broth and tasty vegetables.

notes

Gluten, dairy and grain free. Paleo, AIP.

15 mins

30 mins

4 smaller, 3 medium, or 2 larger serves

2 tbsp coconut oil or ghee

1 large onion, finely chopped

2 red capsicums, cut into 2-3cm chunks

2 heaped tsp cardamon powder

5-600g quartered boneless chicken thighs, skin on or off

25g fresh ginger, grated or 1 tbsp dried ginger

1/2 tbsp tsp cumin seeds

1/2 - 1 tsp chilli flakes

1/2 tbsp garam masala

400 ml chicken or beef bone broth, or vegetable and herb alkaline water

1/2 tsp natural salt like Celtic or Himalayan

1/4 cup plain coconut yoghurt

4 tbsp chopped coriander

Heat the oil or ghee in a large saucepan and fry the onion, capsicum and cardamon over a high heat for 5 mins, stirring regularly.
Add the chicken, ginger, cumin, chilli and garam masala, and fry for a few more minutes, stirring.
Pour over the broth or stock, add the salt and heat until it simmers, cooking for 20 mins or until the chicken is tender. Stir occasionally and add water if needed.
Stir in the yoghurt.
Serve with cauliflower or pre-soaked brown rice, and sprinkle with the coriander.

The Fast 800 – Easy