Chicken Korma

Wow, what can I say about this korma? I regret buying the jarred simmer sauce for so many years! We missed out on a huge flavour hit. I am so, so glad that I stumbled upon http://eatdrinkpaleo.com.au/banana-paleo-chicken-korma-curry-recipe/ this recipe and added my own little twist to it. The family absolutely loved it and although I doubled the recipe with the intent of having it as a freezer meal through the week, my hungry critters polished it all off!

Serves 6 Ingredients (To coat chicken) 1 double chicken breast or 5 chicken thighs if you prefer thigh 1 tbsp turmeric 2 tbsp curry power Salt Pepper (For the sauce) 1 brown onion, roughly chopped 1 large sweet potato, peeled and diced 2 tins diced tomatoes 2 tins coconut cream 1/2 tbsp turmeric 3/4 tbsp curry powder 1 tbsp cumin 1 tsp ground fennel seeds 1 tsp cinnamon 3 cloves garlic, minced 1 banana mashed 2 cups peas 1 cup green beans (or any other veg like carrots or broccoli or throw them all in!) Handful chopped fresh coriander 1/2 cup almond flakes Salt Pepper Coat the chicken and place in the slow cooker. Next place all the other ingredients except the coconut cream, banana, coriander and almonds into the slow cooker. Cook on low for 6 hours. In the last half an hour add the remaining ingredients. We served with cauliflower rice. The prep doesn't take very long at all and given that it's in the slow cooker the cooking does itself, walk away and enjoy later!

Pumpkin & Apple Soup

Pumpkin and Apple Soup

Serves 6 

This soup was delicious, the kids went back for thirds (good job I had doubled the recipe with plans on freezing a batch!) everybody truly enjoyed it.

The garnishes provided texture as well as being healthy.

These are optional and you can play around with them, maybe add some chopped nuts, shredded coconut etc. 

I did have a little bit of a kitchen disaster with this, my pepper mill broke and peppercorns went everywhere including in the soup! I fished as many as I could out and given the kids had so much it didn't kill the food! 

Today's weather was perfect for soup, rainy, a drop in temperature, just one of those curl up on the couch watching trashy Netflix movies types of days. Soup just seemed to fit so well. 

Here is how I made ours, as previously said this can be adapted easily. To be vegan friendly switch the beef broth for a good quality vegetable stock. 

Ingredients

Soup:

1 large onion, thinly sliced

3 garlic cloves, minced

1 large apple, peeled and diced

1.5 litres beef broth (or a good quality beef or vegetable stock)

1/2 a good sized Jap pumpkin

Star anise 

Fennel seeds 

Salt and pepper to season

Coconut spray oil

Garnishes:

Baby spinach leaves

Goji berries

Pumpkin seeds 

Dehydrated apple

Cut up pumpkin and place in a roasting tray, spray with oil and season, roast at 200 degrees Celsius until soft

In a large thick based pot caramelise your onion, then add garlic and apple and sauté until soft.
With a mortar and pestle grind up 1 star anise and 2 tbsp fennel seeds, add to your onion mixture.
Add stock and roasted pumpkin, blend and garnish as you wish.