Guest Recipe: The Wonky Curry from The Wonky Spatula

Guest Recipe: The Wonky Curry from The Wonky Spatula

Hi I’m Nicola aka The Wonky Spatula, I’m passionate about teaching people how to feed themselves healthy, wholesome and nutritious food. Choosing healthy options should not mean sacrifice, least of all when it comes to taste. Similarly, eating healthy shouldn’t mean plain, boring or indeed seriously expensive food! On my site (www.thewonkyspatula.com) you will find a mix of gluten free, dairy free, vegan & paleo recipes ranging from quick and easy meal preps to gooey chocolate brownies! I absolutely love coming up with new recipes and love nothing more than sharing my latest creations each week so be sure to follow @thewonkyspatula on Instagram, Facebook, Twitter & Snapchat to keep up to date with what’s going down in my kitchen!

I absolutely love all types of curries; The Wonky Curry is the perfect mix between a rich nutty flavour and gorgeous spice. It is one of my most popular recipes and my go to on a Friday evening! It’s a serious crowd pleaser so don’t be afraid to double up on the recipe – it most definitely will not go to waste!

Ingredients

3 large chicken breasts, cut into chunks


1 large white onion, finely sliced


2 bell peppers, finely sliced


1 thumb size piece of ginger, grated


3 cloves of garlic, minced


1 red chili, finely sliced


150g button mushrooms, thinly sliced


1/2 tbsp ground turmeric


1/2 tbsp medium curry powder


1/2 tbsp garam masala


1 can of coconut milk


3 heaped tbsp crunchy almond butter


Coconut oil

 

Method:

  1. In a large wok heat 1tbsp of coconut oil and sauté the chicken for 4-6 minutes until lightly browned.

  2. Remove the chicken and set aside. Add a little more oil to the pan and sauté the onions.

  3. After about 1-2 minutes, when the onions have started to become translucent add in the garlic, chili, ginger, turmeric, garam masala and curry powder – mix thoroughly adding a tsp or so of water if necessary.

  4. Allow the onions and spices to cook for 2-3 minutes before adding the peppers and mushrooms.

  5. Once the peppers have started to soften add the chicken back into the wok followed by the almond butter.

  6. Give everything a good stir and add in the coconut milk, stirring again until it has fully combined.

  7. Allow the mixture to come to a gentle boil (you want it to start to bubble slightly around the edges) before reducing the heat and simmering for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is rich and creamy.

  8. Serve and enjoy!

    We’ve become big fans of Nicola ever since meeting her at the Shemazing awards back in February 17. Make sure you check out her social presence especially her Instagram where she’s constantly posting different recipes.

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