Archive of ‘Dinner’ category

Chicken Almond Curry

This is one of my favourite curries, not only is it easy to make but it tastes delicious and bursts with flavour!

chicken almond curry

Serves 4

500g boneless and skinless chicken thighs, diced
4 garlic cloves, peeled and finely chopped
2 onions peeled and sliced
1 tsp ginger, finely grated
Small red chilli, finely chopped
Juice of half lemon (or 8 drops of lemon essential oil)
50g flaked almonds, toasted
1 pinch of cinnamon (or 1 drop cinnamon essential oil)
4 cardamom pods, seeds removed and crushed (or 2 drops of cardamom essential oil)
1 tsp turmeric powder or freshly grated root
1 tsp cumin powder
1 tsp coriander powder
50g almond meal
½ cup sultanas
½ cup peas
300ml natural yoghurt
Serve with coriander leaves

What to do:

  1. In a large bowl mix the chicken, ginger, garlic, chilli and lemon juice. Marinade for an hour or overnight to bring out the full flavour.
  2. In a large non-stick pan, toast the almonds over a low heat and set aside.
  3. Now heat a tablespoon of coconut oil or ghee over a low to medium heat and cook the onion until it starts to soften.
  4. Add the cinnamon and cardamom and cook for a few minutes. Then add the cumin, coriander, turmeric and almond meal.
  5. Add the chicken to the pan and stir gently until it starts to turn opaque. Season with some sea salt or Himalayan pink salt.
  6. Next add the yoghurt and sultanas and mix well.
  7. Cover and simmer slowly for 20-30 minutes stirring occasionally.
  8. Add the peas 3-4 minutes before serving.

Serve over some brown rice or quinoa and top with the almonds and some fresh coriander.  Delicious!

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Stuffed Peppers – Mexican Style!

I love Mexican food and these healthy peppers have all those delicious Mexicana flavours!

 You’ll need…
– 3 cups cooked quinoa
– 2 green chillies
– 1 cup corn kernals
– 1/2 cup canned black beans, drained & rinsed
– 1/2 petite diced tomatoes
– 1/2 cup grated Monterey Jack cheese
– 1/4 cup crumbled feta cheese
– 3 tablespoons chopped fresh coriander
– 1 teaspoon cumin
– 1 teaspoon garlic powder (or crushed garlic clove)
– 1/2 teaspoon onion powder (or chopped onion)
– 1/2 teaspoon chilli powder
– freshly ground pepper and salt to taste
– 6 x bell peppers, tops cut, stemmed & seeded. (Either cut the tops off of and stuff them whole, or you can half them and stuff the halves, whichever takes your fancy!)

1. Preheat oven to 180c.  Line a baking dish with parchment paper.
2. In a large bowl combine the quinoa, green chillies, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion, and chilli powder, salt and pepper to taste. (Add a little extra cheese on top if you wish).
3. Spoon the filling into each pepper. Place on a prepared baking dish, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.

They’re full of good plant based proteins so they make an ideal complete meal – delicious!

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Chicken Spinach Curry

My favourite homemade Chicken Spinach Curry – it’s easy peasy!

chicken curry

Serves 4


3-4 tablespoons coconut oil

2 onions, sliced

1 tablespoon ground cumin

1-2 teaspoons ground chilli

¼ teaspoon ground cloves

½ teaspoon ground turmeric

3 cloves garlic, minced

2 inches ginger, grated

250g fresh spinach leaves

1 large green chilli, chopped

1 x 400g can crushed tomatoes

800g skinless, boneless chicken thighs, cut into large chunks

Juice of 1 lemon

Serve with brown rice, poppadoms and Raita – recipe below


1. Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.

2. Steam spinach then puree with green chilli, tomatoes, cooked onions and spices.

3. Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.

4. Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.

Raita: mix 3 chopped tomatoes with ½ chopped telegraph cucumber (seeds removed), ½ small finely chopped red onion, a handful of chopped mint leaves and 1 cup natural unsweetened yoghurt.

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