June 14, 2017

The sub-continent and Malay curries may differ in the spices that they use, but the concept it basically the same. Here you will find a sub-continent curry, but if you change out the spices, it will work for a Malay curry. The addition of kombu (seaweed) will not give the food a “fishy” taste and kombu is one of the seaweeds that does not become slimy when cooked. Seaweed is rich in minerals and is a natural way to fortify your foods and pack it with nutrients you need, especially when fasting.


  • 2-3 pounds of chicken with or without bone
  • 2-3 cups of full-fat coconut milk with kombu seaweed and astragalus (a Chinese herb that is good for stress)
  • a whole onion, sliced 1 can of tomato paste
  • 3-4 tablespoons organic, virgin, unrefined coconut oil
  • 2-4 tablespoons minced garlic
  • 2-4 tablespoons minced ginger
  • 1-2 tablespoon Organic, Bombay sweet curry
  • 1 teaspoon of chili flakes
  • 1 teaspoon of agar (Agar is used as a thickener, if needed)
  • Salt and pepper to taste
  • Cilantro sprigs, chopped


In a non-reactive frying pan,  heat the coconut oil. Add in the onions and place a dash of salt on top. Caramelize the onions on a medium-low heat for 15-20 minutes.

After that, add in the chicken and brown. Before the browning is complete, add in the garlic and then the ginger; add in a pinch of salt. Add in the curry and the chili flakes.

Pour enough coconut water to cover the meat, add a pinch of salt, the kombu and astragalus if using. Add in the tomato paste, add a pinch of salt. Bring to a boil then reduce heat and cover.

Leave it to simmer until the oil forms an iridescent film over the curry. Garnish with fresh cilantro to aid digestion.

Serve, and enjoy.