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Recipe: Dr. Jiwani’s Classic Chicken Curry (Low Carb Dairy-Free)

(Low Carb Keto Gluten-Free Dairy-Free Egg-Free Corn-Free Soy-Free Sugar-Free for Diabetic Paleo Keto & Candida Diets)

Classic Chicken Curry: Flavouring Your Cooking

The history of curry dates back to the 1400s. Curry is any stew that encompasses a mixture of spices that include coriander, cumin, turmeric, cardamom, cloves and black pepper. Through British colonization, Curry has spread throughout the world. Originating in India, these delectable spices have been integrated into cuisine globally, from Europe to the Caribbean, Africa and Asia. For me, curry denotes the comfort of home cooking. The incredible ability of some random spices to magically create the exotic flavours of my ancestors. Not just heat but to bring true flavour to cooking is essential for living happily without your food allergies.

Classic Chicken Curry: The Tragedy of Store Bought

I realized once I uncovered my food allergies, that cooking from scratch like my grandma & mother used to, is critical. The short cut of store bought curry paste was quickly eliminated as an option, due to the allergy, sugar & preservative nightmare.

A typical example of store bought curry paste:

Water, spices (contains mustard), vegetable oil, concentrated tomato purée, salt, corn flour, acetic acid, sugar, tamarind, garlic powder, citric acid, lactic acid.

Let’s break this down:

• Water
• Spices (Contains Mustard) AVOID if allergic to CARROT family, MUSTARD BROCCOLI family
• Vegetable Oil DANGEROUS as it could be Trans “Bad” Fats: Corn Canola Sesame Soy Sunflower  AVOID if allergic to MUSTARD BROCCOLI family, SOY LEGUME family, SUNFLOWER DAISY family, SESAME family, CORN GRASS family
• Concentrated Tomato Purée AVOID if allergic to TOMATO NIGHTSHADE family
• Salt AVOID if allergic to CORN, GRASS family
• Corn Flour AVOID if allergic to CORN, GRASS family
• Acetic Acid AVOID if allergic to VINEGAR, YEAST, MOLD, FUNGUS family or have CANDIDA
• Sugar AVOID if allergic to SUGAR CANE, GRASS family
• Tamarind AVOID if you are allergic to SOY, LEGUME family
• Garlic Powder AVOID if allergic to GARLIC LILY family
• Citric Acid AVOID if allergic to VINEGAR, YEAST, MOLD, FUNGUS family or if you have CANDIDA (Systemic Yeast Infection)
• Lactic Acid Fermented Additive AVOID if allergic to VINEGAR, YEAST, MOLD, FUNGUS family or have CANDIDA

Another example of store bought curry paste:

Tomato Paste, Water, Sunflower Oil, Spices Onion, Garlic, Gram Flour, Sugar, Salt, Skimmed Milk Powder, Fresh Ginger, Melon Seed, Cashew & Spice Extract (Paprika Oleoresin). Allergy Information: Manufactured In A Facility That Processes Milk, Peanuts And Other Tree Nuts.

Let’s break this one down:

• Tomato Paste AVOID if allergic to TOMATO NIGHTSHADE family
• Water
• Sunflower Oil AVOID if allergic to SUNFLOWER DAISY family
• Spices  AVOID if allergic to CARROT family, MUSTARD BROCCOLI family
• Onion  AVOID if allergic to GARLIC LILY family
• Garlic AVOID if allergic to GARLIC LILY family
• Gram Flour AVOID if allergic to CHICKPEAS LEGUME family
• Sugar AVOID if allergic to SUGAR GRASS family
• Salt AVOID if allergic to CORN GRASS family
• Skimmed Milk Powder AVOID if allergic to DAIRY BOVINE family
• Fresh Ginger
• Melon Seed AVOID if allergic to MELONS GOURD family
• Cashew & Spice Extract (Paprika Oleoresin) AVOID if allergic to CASHEW SUMAC family

Allergy Information: Manufactured In A Facility That Processes Milk, Peanuts And Other Tree Nuts. AVOID if allergic to PEANUT LEGUME family, DAIRY BOVINE family or NUTS.

Curry Can Be Confusing: Masala, Leaves, Powder

There are 3 types of Curry, which can be confusing, Curry Leaves, Curry Powder, and Curry Spices.

Curry Leaf

The curry leaf or sweet neem leaf from a tropical tree has a citrus, aromatic flavour. Avoid the Curry Leaf if you are allergic to the CITRUS family.

Curry Powder

Curry Powder is a combination spice mixture that can be purchased at the store. Curry Powder is often a blend of Blend of Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Cloves, Onion, Red Pepper And Ginger. However, many of these spices are unlisted. This is an allergy nightmare as many potential allergens could be within. Store bought Curry Powder should be avoided if you are allergic to the CARROT, CITRUS, LEGUME, LILY, NIGHTSHADE or DAISY SUNFLOWER family.

Curry Spices

The true meaning of Curry is a mix of spices or “Masala”. This homemade concoction is usually a variety of individual spices added in cooking. These spices can include coriander, cumin, mustard seeds, ginger, cardamom, black pepper, red chilies and turmeric.

Health Benefits of Curry Spices:

The blend of spices in Curry hosts many special herbs including coriander, fenugreek, turmeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves, onion, red pepper and ginger, which are chock full of healthy benefits, such as:

• Anti-Aging
• Anti-Bacterial
• Anti-Inflammatory
• Bone Health
• Brain Function
• Cancer Prevention
• Digestion Support
• Heart Health
• Liver Protective
• Metabolism Enhancement
• Nutritious
  

Happy Cooking!

Dr. Jiwani’s Classic Chicken Curry (Low Carb Dairy-Free)

Serving:  ~ 20 cups total / 20 servings of Classic Chicken Curry (1 cup per serving)

Classic Chicken Curry Ingredients

4.4 lb (2 kg) Chicken Thighs, Organic (16 – 20)

2.2 lb (1 kg) Chicken Breasts, Organic (4 – 5)

9 Roma Tomatoes, Organic

8 Onions, Organic

6 Peppers, Red / Yellow/ Green, Organic

2 Lemon / Limes Juiced, Organic, Freshly Squeezed

½ cup Water, Filtered

3 tablespoons Coconut Oil, Organic

3 tablespoons Tomato Paste, Organic

Chopped Cilantro for Garnish

Classic Chicken Curry Marinade

1 cans 400 mL Organic Coconut Cream Earth’s Choice Brand (AVOID if Allergic to LEGUMES as Guar Gum)

OR

1 cans 400 mL Organic Coconut Milk Earth’s Choice Brand GUAR GUM FREE: Use if Allergic to LEGUMES

3 tbsp Garlic, Organic, Minced

3 inches Ginger, Grated

¾ tsp teaspoons Saffron

Classic Chicken Curry Whole Hot Spice Mix (Whole Garam Masala)

9 Cloves, Whole, Organic

7 Cardamom Pods, Organic

5 Cinnamon Sticks, Organic

1 ½ teaspoon Cumin Seeds

Chicken Curry Spices

1 ½ tablespoon Coriander Powder, Organic

1 ½ tablespoon Cumin Powder, Organic

1 ½ tablespoon Himalayan Salt To Taste

1 ½ teaspoon Garam Masala Powder, Organic

1 ½  teaspoon Turmeric Powder, Organic

¾ teaspoon Cayenne Powder, Organic

Instructions for Classic Chicken Curry (Low Carb Dairy-Free)

Thaw the chicken overnight in the fridge

Cut chicken breasts into 4 pieces; Cut the chicken thighs into 2 pieces

Combine the ingredients of Chicken Curry Marinade (coconut cream, garlic, ginger and saffron) in a large bowl

Marinate the chicken by immersing the cut chicken pieces into the marinade and let sit for at least 15 mins (until the curry is ready)

Heat the coconut oil in a large pot on medium high

Once the oil is hot, add the Whole Garam Masala (whole organic cloves, organic cardamom pods, organic cinnamon sticks, organic cumin seeds) into the pot

Cover and cook for about 3 minutes, until the pods have puffed up (Caution: it may splatter)

Add the onions, sautéing until caramelized, which can take at least 15 minutes

**Critical Step: the onion must be dark brown, just a step before they are burnt!

ALLERGY ALERT: Do NOT buy store bought fried onions as they have Gluten, Unhealthy Saturated Fat & Corn (onions, modified palm oil, wheat flour, salt, dextrose)

Add the tomatoes and cook for about 5 minutes

Add the tumeric, cumin, coriander and chilli powders

Cut the green/red/yellow peppers into bite size pieces, or slice up in the food processor

Add the marinated chicken and peppers into the curry

Ensure that the chicken and vegetables are coated with the curry sauce

Add ½ cup of water and cook for about 15-30 minutes, until the chicken is cooked

Sprinkle with garam masala powder

Garnish with chopped cilantro

LOW CARB

Serve with 1 small organic buckwheat/amaranth roti or ¼ cup organic basmati brown rice

KETO

Serve with a smile; Eat with a spoon

OR

Serve with Cauliflower Rice

RED MEAT

Bison, Lamb or Beef Curry can be made the same way, but you may need to marinate it overnight and cook it for a little longer

Dr. Jiwani’s Classic Chicken Curry (Low Carb Dairy-Free)

Approximate Nutrition Per Serving Classic Chicken Curry (1 cup) based on 20 servings of Chicken Curry: 

Calories  258

Protein 36 g

Net Carbs 5 g

Fat 12 g

Fiber 2 g

Tips

• I always make extra and freeze the remaining in Glass Lock Containers to ration the family.

• AVOID PLASTIC due to cancer causing & hormone disrupting chemicals

• Please avoid your specific food allergies. This recipe is allergy-free for some as above, when the correct ingredients are used as per the recipe above.

• Enjoy the exotic flavours of this Classic Chicken Curry, which makes a tasty addition to your allergy-free diet

• Courtesy of Mama Jiwani

Related   Shopping for Health: Dr. Jiwani’s Naturopathic Grocery List