An "original" by me. Basic curry.

Kind of based on a vindaloo - this was super yummy and fast to make. I mentioned this in an earlier post - it was so good and sugar free. 

I call it an original because I didn't follow any particular recipe - but lets face it - a curry is a curry and I'm sure this has been made countless times in countless homes. 

Curry paste
*** Please note I eyeballed all of these measurements. 

1 teaspoon chilli powder
1 teaspoon Cumin
"a good crack" of pepper
2 teaspoons of minced ginger from a jar
2 generous teaspoons of minced garlic - also from a jar
2 generous teaspoons greek yoghurt (can use more if you need or want)
1 heaped teaspoon coconut oil - very soft but still solid.  You could probably use olive oil or omit if you want. 
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Mix everything together in a cup - it will be a very wet paste.

We added this to three whole chicken breasts and let them simmer til they were done.  2 were removed and sliced and eaten for dinner. 

The third was sliced, added back to the pan with the pan juices (there was a lot). 

We added a can of chick peas, a small handful of rice and a can of crushed tomatoes. This was left on the lowest setting until the rice was soft. 


A nice, almost too bitey curry.  

Absolutely yummo!