Curry cream chicken and courghetthi

Recipe from: 19 May 2015
recipes, banting, lchf

Ingredients 15
Servings 0
  • 500
    free-range, skinless chicken breasts
  • 1
    tin plum tomatoes or 4 fresh tomatoes
  • a good glug of olive oil
  • 2
    garlic cloves
  • 2
    curry leaves or 1/2 a chilli
  • 1
    curry powder
  • 1
  • 1
    honey or xylitol
  • 1
  • 1/2
    black pepper
  • 75
    tin tomato paste (about 4 tablespoons)
  • 250
  • handful of fresh basil or rocket
  • 4 – 6 courgettes (depending on their size)
  • fresh chopped parsley and grated Parmesan cheese for serving



In a blender, blitz up the sauce ingredients: The tomatoes, garlic, curry powder, oregano, honey, olive oil, salt, tomato paste, cream and if you’re using chilli then toss that in, too. If you’re using the curry leaves instead, then leave them separate, as you’ll rather add them in afterward and remove them at the end.

Note: If you’re not a huge fan of heat, then try it first with just the curry powder and gradually progress to the chilli.

Put the blended sauce in a pot with high sides (to prevent splattering) and bring to the boil.

As it heats up, cut the chicken into bite-size cubes or strips. (You could cut the chicken pieces straight into the pot using kitchen scissors.) Don’t worry about browning the chicken, it will cook thoroughly in the hot sauce, and come out juicy and tender. (It dries out and goes chewy if you pan fry it beforehand.)

Add the curry leaves now too if you’re using them, and give everything a good stir. By now, the sauce should be coming to the boil, turn it down slightly so that it’s actively simmering away. Leave the lid off at this point, to help the excess moisture evaporate and help reduce and thicken the sauce, without the need for flour. Keep stirring it every now and then to make sure it’s not sticking to the bottom.

While the sauce and chicken cook, make the courgette spaghetti. Put a saucepan half filled with water on to boil, and add a dash of salt.

As that comes to the boil, start spiralising your courgettes. If you don’t have a veggie spiralising tool, then a potato peeler will work too (shave off slices lengthwise for a tagliatelle look.)

Once the sauce is done and the chicken cooked through, blanch the courgette spaghetti in boiling water for 1 minute only, then immediately strain it into a colander in the sink and let it drain. Don’t let it sit in the water, otherwise it will become soggy.

Just before serving, add the fresh basil or rocket, into the curry pot, stirring until wilted.

Once the courgette spaghetti has drained and steamed off completely, plate it and pour over the indulgent creamy curry chicken sauce. Add a good sprinkle of Parmesan and chopped parsley before serving.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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