Coconut Chicken Curry

I absolutely love this easy curry recipe, and you will too. It’s loaded with flavor and not overly spicy-although you can certainly boost the heat factor if you prefer. These winter months are prime season for dull dinners, but this is a great change up. I’m going though a serious chicken phase where I feel like I could eat it every day, but my husband would kill me. In fact, last week when I made this recipe, I gingerly told him, but quickly followed it with “you’ll love it and I’m not changing the dinner plan”…and I was right and he loved it. I’ve added notes to the bottom for some additional ideas. You can’t go wrong with this basic recipe and you can add whatever vegetables you have in the fridge. If I wasn’t so sensitive to beans, garbanzo beans would be great too! Talk about a high in protein meal!

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Ingredients:
1 lb. chicken breast, diced
1 medium yellow or onion, diced
1 cup carrots, diced
1/2 cup peas (I defrosted frozen peas)
1 can coconut cream (or coconut milk)
2 cups chicken stock
1 1/2 tablespoons tomato paste
1 tablespoon curry
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon of salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
2 tablespoons oil (I used coconut oil)
2 tablespoons corn starch (tapioca starch would work as well)

Directions:
1. In a dutch oven over medium heat, heat coconut oil. Add onion and carrots and cook for 5-6 minutes.
2. Add chicken, coconut cream, chicken stock, tomato paste, curry, garlic powder, turmeric, paprika, dried basil, salt, pepper, and cayenne pepper to the dutch oven, keeping at medium heat, cover and cook for 10 minutes. Stir half way through.
3. Take 1/2 cup of the liquid from the dutch oven and create a slurry with 2 tablespoons corn starch. To make a slurry, take a mug with the liquid and corn starch and whisk until completely combined. Return slurry to the dutch oven.
4. Uncover dutch oven and add peas. Cook for an additional 2-3 minutes or until chicken is cooked through. Serve over rice, cauliflower rice, bok choy or zucchini.

Notes:
I sauteed up bok choy with coconut amnions and it was an excellent addition to this dish. I would also recommend adding more spice if you like spicy- currently we aren’t having spicy foods with a one-year-old and breastfeeding mama:) I omitted the cayenne pepper recently and it was a much sweeter curry. You can add any vegetables that you like! I love adding spinach to basically everything because it boosts nutrition!
The flavors develop over time-so the next day, this makes for a great leftover lunch.

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