Tag Archives: low-carb

Primal Chicken Curry

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A yummy primal / paleo chicken curry that’s easy to make and tastes great.

Primal Chicken Curry that is really quick and easy to make and tastes great. Make extra and take it for lunch the next day.

Primal Ingredients

2 large chicken breasts sliced into cubes
2 tablespoons olive oil
1 large onion, diced
3-5 teaspoons Curry Powder (3 = mild, 4 = medium, 5 = hot)
2 teaspoons table salt
8 cloves of garlic, crushed
1 ½ tablespoons fresh ginger, grated or chopped very fine
¾ cup chicken stock
½ cauliflower, chopped coarsely into small bite-size pieces
large sweet potato, cut into small bite-size pieces
1 cup frozen green peas
1 small container greek yoghurt
chopped coriander to garnish

Primal cooking

  • Using a 12inch pan with a lid cook the chicken stirring every few minutes until it is cooked through.
  • When the chicken is done, put on a plate and set aside
  • More oil to the pan and add the onions immediately, since the pan should still be hot from cooking the chicken and quickly stir to coat the onions with oil.
  • Add the curry powder and salt and stir to combine and cook for 5 minutes until the onions are translucent, and the curry has started to become sticky, so that the onions begin clumping together.
  • Stir in the ginger and garlic and sauté for about 1 minute.
  • Add the chicken stock and stir to loosen any curry that has become stuck around the edges of the pan.
  • Add your cauliflower and sweet potatoes, swirl the pan briefly and cover the pan tightly.
  • Reduce the heat to medium and simmer for 10 minutes.
  • Remove the lid and stir the vegetables until the curry coats everything in the pan.
  • Replace the lid and reduce the flame to low and simmer for an additional 10 minutes.
  • One the vegetables are done add the cooked chicken and any juices, and the green peas. Stir everything together and let it heat through.
  • Remove the pan from the flame. Stir in the yogurt and serve.
  • Garnish with coriander.

 

Primal Moussaka

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Inspired by the Primal Recipes at Marks Daily Apple this Lamb Moussaka has been modified for local ingredients and the way I make it.

4 servings
20-30 min preparation & cooking

Primal Ingredients:

2 large eggplants, peeled and cut into slices
2 400g cans diced tomatoes (no added sugar)
1 onion, finely chopped
2 garlic cloves, pressed or chopped
500g ground lamb (lamb mince)
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup chopped fresh dill
3 eggs
400g full-fat Greek yogurt
1/4 teaspoon nutmeg
grated parmesan cheese
olive oil, for sautéing
salt and pepper, to taste

Primal Cooking

After peeling and slicing the eggplant, place the slices in a colander. Sprinkle the slices liberally with salt. Let the slices sit for 20-30 minutes until moisture appears on the surface. Rinse the eggplant thoroughly and blot dry.

Heat a few tablespoons of olive oil in a pan over medium-high heat. Add several slices of eggplant to the hot oil at a time and sauté the eggplant slices, turning as necessary, until soft and just lightly browned. Continue heating oil and cooking the eggplant until all the slices are cooked. Set the eggplant aside.

Heat a tablespoon of oil in a pan over medium heat and add onion and garlic. Sauté a few minutes then add meat, cinnamon and allspice. Stir, so the meat browns evenly. After five minutes add the dill and the cans of tomato.

Simmer until the sauce thickens. Salt and pepper to taste.

Whisk together eggs, yogurt and nutmeg.

Preheat the oven to 350 degrees F (180 deg C)

In a lightly oiled square baking dish, place a thin layer of eggplant then cover with the meat. Layer the remaining eggplant on top, then the yogurt. Top with additional grate cheese if desired.

Bake 45 minutes, or until the top is set and golden brown. Let rest 20 minutes before cutting into the Moussaka.