Curry Baked Chicken/Salmon

This recipe is bursting with flavour and is also great that it has some fantastic anti-inflammatory ingredients.  The spices in the curry powder, garlic and ground coriander are fantastic, but especially the turmeric from the curry powder.  Mixing turmeric with black pepper, oil and cooking gives it the anti-inflammatory effects.  I always use Certified Organic Free Range Chicken, but this is even better for it’s anti-inflammatory effects if you use wild caught salmon.

Serves 4

3-4 garlic gloves, crushed

1 tablespoon maple syrup (only the real stuff)

3 teaspoons organic curry powder (I use a mild one as my toddlers think the hot one is too “spicy”)

1 teaspoon ground black pepper

1 teaspoon ground coriander

8 chicken thighs, or you could use drumsticks or chicken thigh cutlets/salmon fillet for 4.  I use 1 large salmon fillet and cut it into portions when its cooked

1. Preheat oven to 220C.
2. Combine 1 tablespoon of water (sometimes I need more to make it pasty) with garlic, syrup, curry powder, pepper and coriander in a bowl.  Add chicken or salmon and toss to coat.
3. Heat olive oil in a large frying pan and cook chicken over high heat for 4-5 minutes each side, until browned.  About 2-3 minutes each side for salmon.  Then transfer to a baking tray (or if your frypan can go into your oven – put it straight in) and bake for a further 15-20 minutes for chicken and 5-10 minutes for salmon (depending on your piece)
4. Serve with steamed or roasted vegies.

  28/12/2019     Recipes     0 Comment(s)