Man Flu Curry

When The Husband and I were courting, he fell hard with sickness (lovesickness too, but this was real, can’t get out of bed, feel like hell, not interested in eating sickness). Preparing to compete in a major swim meet, he had no time for illness. And me, I had no sympathy for ‘man flu’. Convinced that food can heal (along with the love of a good – or bad! – woman) I set to googling culinary remedies. Anti-inflammatory turmeric. Vitamin C-packed citrus. Immune-boosting cumin. Probiotic garlic and yoghurt. Heart-warming cinnamon. And so Man Flu Curry was born.

I distinctly remember driving from the Gold Coast to Brisbane with an esky full of marinating chicken, my electric wok, and a school-girl giddy crush ready to work my magic on this man. Oh yeah, the curry was a hit too.

We call it Man Flu Curry but if that puts you off, try Chicken Almond Curry. Or No-Fuss Curry. Call it what you like, but give this one a try. It marinates awesomely overnight, so you can just set and forget the next day. And the leftovers are next-level delicious. The sweet burst of sultanas. The sharpness of cloves and chilli. The subtlety of the hint of cinnamon. It all comes together like a beautiful marriage – hey yeah, this curry led to one of those too – creating the perfect post-work dinner or leftover lunch.

Man Flu Curry

Man Flu Curry

Chicken breast, garlic, ginger, spices, sultanas and Greek yoghurt create the perfect marriage in a mouthful. Give this one a try – it will fast become a regular on your meal prep list.
Course Dinner
Cuisine Indian
Servings 4
Calories 423 kcal


  • 500 g chicken breast, skinless, boneless, diced
  • 2 tsp minced garlic (heaped!)
  • 2 tsp minced ginger (heaped!)
  • 1 tsp minced chilli
  • 2 tbsp lemon juice
  • 1 tsp coconut oil
  • 2 brown onions, sliced
  • 1 tsp ground cinnamon
  • 10 cardamom pods, split
  • 8 whole cloves
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 50 g almond meal
  • 40 g sultanas

    (kids’ snack sultanas are perfect for this – whack ‘em in)

  • 1 cup high protein, low fat Greek yoghurt Aldi and Chobani are our go-to's
  • 1 cup frozen peas or cauliflower florets (whatever you prefer)
  • 50 g flaked almonds
  • fresh coriander leaves to serve


  • Chuck the diced chicken in a large ziplock bag or airtight container with the garlic,
    ginger, chilli and lemon juice, seal and flip around a few times to completely cover. Set in the fridge to work its magic for an hour (or overnight).
  • Heat the coconut oil in a large pan or wok over low heat and add the onions, stirring
    until translucent.
  • Whack the cardamom pods with the handle of a carving knife to split them. Don’t hit
    too hard or they’ll fly off the bench. Add the cinnamon, cardamom and cloves,
    cooking until fragrant. Add the cumin, coriander and turmeric, then add the almond meal. It will get quite dry, don’t worry, keep going.
  • Turn the heat up to medium, add the chicken and cook until opaque.
  • Add the yoghurt and sultanas, stirring through.
  • Bring to a simmer – do not boil. Cover and simmer gently for 20 minutes, checking it does not stick or overcook. Add a little water or coconut milk if it looks too
  • If adding cauliflower, add 5 minutes before serving. If adding peas, throw them in
    for a quick minute before serving.
  • Top with almonds and chopped fresh coriander. Serve with brown rice if your macros allow the carbs, otherwise it's good enough as is.
  • Tempt the man flu victim with the sights and smells of this magic-maker, stand back
    and watch him devour it.
Keyword chicken curry, chicken recipes, healthy curry

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