Tasty Low GI No Cream Coconut Almond Curry
  1. Bash the cardamom pods to release the seeds, then discard the pods
  2. Add the seeds to the coriander seeds, then fry gently for a few seconds until they darken slightly, then grind them in a spice grinder or pestle and mortar
  3. Add the crushed garlic, nutmeg, and 1 tsp of salt to the ground spices and mix together into a paste. Rub over the cubed chicken and set aside
  4. Blend the onions to a smooth paste in a food processor
  5. Heat the oil in a pan, then turn down the heat to low, add the onions and fry gently for 5-6 minutes. Add the chicken and fry on a low/medium heat for a further 5 minutes, stirring frequently
  6. Whilst the chicken is cooking, grab a bowl and combine the stock with the nut butter and the kashmiri chilli powder with a whisk and then add to the chicken
  7. Bring to a simmer, part cover and cook on a simmer for 25 minutes. Uncover and cook for a further 5 minutes. If the sauce is too thick, add a little more stock or water to thin.
Recipe Notes

This tasty curry is low GI, has no cream in and has all natural ingredients. Enjoy!