Lunch/Dinner

Chicken, Almond and Kale Curry

Description

This is a happy mind curry with the addition of leafy green kale, almonds and chicken. With chicken and almonds high in tyrosine, you could expect a boost in dopamine and a happy head, especially if served with wholegrain rice. Easy and adaptable, you could use pork instead of the chicken, or beans for a veggie option, all good supplies of tyrosine still.

Recipe & Instructions

1x 5cm chunk of root ginger
2 red chillies
2 tsp tamarind paste
1 onion
1 garlic clove
1 tbsp maple syrup
Whizz these ingredients up in a mini food processor, can be done ahead of time and whilst you're doing something else!


400g chicken breast or thigh, skinless and cut in to bite sized chunks
1 tsp oil (whatever you have)
1 onion cut in half and then sliced
1 garlic clove
200ml coconut milk (150ml for slow cooker)
200ml chicken stock (150ml for slow cooker)
1 tsp pink himalayan salt
50g chopped blanched almonds
4 big handfuls of kale, shredded
1/2 lime - juice

Brown chicken in oil in a saucepan. Add the onion and garlic and stir until softened but not coloured. Add the stock, coconut milk and salt and leave to simmer, covered, until the chicken is cooked through (or put in the slow cooker on low for 7-8 hours).

When ready to serve, boil some wholegrain rice with a tsp or turmeric and vegetable bouillon. Add the shredded kale and almonds to the chicken curry and stir until covered with the stock. Cook for 7-8 minutes until it has wilted. Stir in the lime juice and serve.

Nutritional Value

Calories Per Serving - 439
Carbohydrate 47.7g
Protein 21.9g
Fat 17.8g