Chicken Curry is an all-time favorite in our house and full of Umami. Even the kids love to eat it. Recently I received some Kashmiri chili powder from a good friend in London, which is one of the most amazing mixtures I’ve tasted so far. The Kashmiri Chicken Curry turned out very nicely, a perfect flavor combination. You can serve it with rice, or for a carb-free alternative, with my Cauliflower Rice or Chickpea Flatbread (recipe to follow) as shown in the picture.
If you love Asian flavors, this is a great summer starter with lots of Umami taste in it. Fresh seafood is combined with delicious Edamame puree that has a hint of sweetness from the coconut, and the soy reduction gives it a salty balance. Make sure you buy organic Edamame (soy beans) that are Non-GMO certified (GMO stands for genetically-modified organism). They can be hard to find in some places, but can be substituted with organic peas.
