
Nutritional Therapist and Coach, specialising in Fertility, Female Hormones, Pregnancy and Postpartum Support
Moroccan(esk) Chicken Curry (served with cauli rice)


Prep time: 30 minutes
Cooking Time: 1.5 hours (or you can leave in the slow cooker for 8-hours, to get the chicken super tender, this is my preferred way of cooking the curry)
Serves: 4
Ingredients for the chicken stew:
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4 chicken thighs
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1 tsp salt
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2 onions, chopped
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1 garlic bulb
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2 carrots, sliced
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2 stalks celery, sliced
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good knob root ginger, minced
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1/2 tsp paprika
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3/4 tsp ground cumin
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1/2 tsp dried oregano
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1/4 tsp ground cayenne pepper
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1/4 tsp ground turmeric
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350ml chicken stock
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250g passata
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1/2 (400g) tin chickpeas, drained
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Juice of one lemon
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3 courgettes, sliced
Ingredients for the Cauli Rice:
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1 whole large cauliflower, cut into florets
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Knob of butter
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Pinch of salt
Method:
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Sauté the onion, garlic, carrots and celery in same pan. When tender, stir in the ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute.
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Add the chicken and brown.
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Add the stock and passata and simmer for 60 minutes or on a low heat for 8 hours (in a slow cooker).
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Add chickpeas and courgette to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until courgette is cooked through and tender. Stir in lemon juice.
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Once you have added the courgettes and chickpeas. Put the cauliflower in a food processor and pulse until they reduce to rice size pieces.
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Once the cauliflower is down to rice-size pieces, put the butter on a low heat in a pan and melt. Add the cauliflower and cover with a lid – to ensure the cauliflower can cook its own heat for 6-8 minutes (or until tender) – lift the lid every 2 minutes and stir to ensure that no cauliflower gets stuck to the bottom. If it does start to stick, add a tsp of water and continue.
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Plate up the ‘rice’ and the curry and enjoy. I usually make double batches of the curry and freeze half