Chicken Curry Recipe

This Chicken Curry Recipe would probably be considered to be a form of fusion cooking; the ingredients are somewhat mix and match and so it doesn't classify as a particular type of curry such as, for instance, a tikka massala or rogan josh, although it contains elements of both, and others! It's a great store cupboard recipe and has a rich, sweet and spicy flavour.

A Chicken Curry Recipe suitable for a Gluten Free Diet - great bit of Fusion Cooking in this tasty Coconut Recipe from

This is definitely a mix and match of cultures as the chicken curry was served up with an egg fried (cauliflower) *rice*. It worked really well though, and everyone went back for seconds, though I did manage to put some to one side for my breakfast the next day. I was doing Whole30 and I found that putting aside a bowl of leftovers every night was a real life saver.

It's quite ingredient heavy, but you'll probably have most of them in your store cupboard already.

Chicken is such a healthy and versatile meat, and it freezes so well that I like to keep a good supply in the freezer. I buy our chicken from a Paleo family business in Wales. Their meat is of exceptionally good quality and being a Paleo company, I know that it's not going to be corn fed - it seems to be increasingly difficult to find non corn fed chicken in the supermarket these days. 

Ingredients (serves 6+)

  • 1 red onion sliced
  • 1 white/brown onion sliced
  • 2 cloves of garlic crushed
  • 1 inch piece of ginger finely chopped
  • 4 field mushrooms sliced
  • 1 kg chicken pieces
  • 6 carrots chopped
  • 8 blocks of frozen spinach
  • 8 dried apricots chopped
  • 1 cup shredded coconut
  • 1 dsp coconut oil
  • 1 jar pasatta
  • 1 tbsp tomato purée / tomato paste
  • 200ml chicken stock
  • 1/4 tsp ground cardamom seeds
  • 1 tsp ground cinnamon
  • 1/4 tsp hot chilli powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • pinch of ground cloves
  • 1 tsp paprika
  • 2 tsp tumeric
  • 2 bay leaves
  • salt and pepper to taste
  • 1 tbsp garam masala


  1. Fry the onions in the coconut oil until nicely softened.
  2. Add the garlic, ginger and mushrooms and fry gently for a couple of minutes.
  3. Stir in all the spices and fry for 30 seconds or so to release the flavours.
  4. Pour in the chicken stock and pasatta.
  5. Drop the chicken pieces into the sauce (we used cubes of chicken breast).
  6. Add in the spinach and carrots, stir and cover.
  7. We cooked the chicken curry in a pressure cooker for 30 mins on the high pressure setting, you could cook it on the stove top for an hour.
  8. Stir in 1 tbsp of garam masala.
  9. Serve with cauliflower rice or egg fried cauliflower rice.

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