Sunday, August 29, 2010

Chicken Curry Caflouti

Something different to do with eggs...

3 eggs
3 tbsps olive oil
3/8 cups coconut milk
2 cups chopped cooked chicken
some chopped onions if you want!
1 tbsp (or to taste) of curry powder
salt/pepper to taste

Preheat oven to 200C/400F
Whisk eggs, oil and cocnut milk until frothy.
mix in chicken and curry powder
Pour into baking dish and bake for about 45 minutes until the top is golden brown and puffy


I'm starting this blog to share recipes for Paleo eating. I've been eating like this for nearly a year now - simple diet consisting of meat, fish, vegetables, fruit, nuts and seeds, herbs and processed food whatsoever, everything fresh and made from's not as hard as you might think to begin with and I've found that I absolutely LOVE cooking.
I don't claim to have created all these recipes myself..some I've taken from books, some I've adapted to suit the paleo pallette, some are from websites and some I've made myself!
Started photographing my food recently and might as well share the wonder! Enjoy!

Chicken stock

Chicken stock: (to make about 2.5 litres)

1 kg chickenwings/backs/necks/drumsticks
2 onions, unpeeled and quartered
1 tbsp oil (olive/coconut/walnut/flaxseed...whatever
4 litres cold water
2 carrots, chopped
2 sticks of celery with leaves, chopped
handful of parsley stalks
a few sprigs of thyme
2 bay leaves
10 black peppercorns

Combine the poultry, onions and oil and cook over medium heat until lightly browned.
Add the water and stir to mix the sediment from the bottom of the pan.
Add the chopped veg and herbs etc.
Partly cover and simmer for about 3 hours (I divided it all between two pots ... but you could just halve the ingredients!)
Strain the stock through a sieve and leave to cool.
When it's cold, remove the layer of fat from the top, then the stock is ready to use to make lovely homemade soup! Much better than any crappy stock cubes filled with chemicals!