A simple, inexpensive, healing curried chicken with rice..
Pastured chicken thighs, peppers, onions, tomatoes, ginger, cardamom, coriander, lemon juice, cilantro, cumin, chili pepper, turmeric, sea salt, black pepper and saffron.
Toast whole spices in a dry skillet over medium-low until fragrant, perhaps 5 minutes.
Add ghee, pastured butter or coconut oil to the pan and sauté chicken until brown on both sides. Add vegetables and a little filtered water or chicken stock and remaining spices, cover and simmer until fork-tender (about 30 minutes). Brighten with fresh cilantro and a little lemon juice just before serving.
Meanwhile, cook basmati rice in filtered water and/or coconut water and/or chicken stock with curry leaves (optional) until most of the liquid is absorbed, add saffron threads (optional) and seedless raisins, cover two minutes until raisins are plump.
Serve garnished with a dollop of yoghurt or Crème fraîche for a cooling contrast to the spicy curry.
This post is part of the Pennywise Platter at The Nourishing Gourmet