COCONUT CHICKEN CURRY

Although a little chopping is required for this coconut chicken curry, it’s well worth the effort. The creamy coconut milk goes so well with the curry and the sweetness of turmeric. I often make 2 or three times the amount and store it in the freezer for an easy meal after a busy day.


Coconut Chicken CurryIngredients (makes 4 servings)

1 tin of organic full fat coconut milk (420 mls)
400 g organic pastured chicken
1 large organic carrot
½ head organic broccoli
½ head small organic cauliflower
1 cup organic mushrooms
1 large organic brown onion
2 organic garlic cloves
1 tbsp organic extra virgin coconut oil
1 tbsp organic turmeric powder
½  cup organic coriander leaves
Juice from 1 small organic lime
15 fresh organic curry leaves
Serve with 1/2 cup of cooked organic brown rice or quinoa. Make sure the rice has been properly prepared

Method
1) Roughly chop up all of the vegetables
2) Heat a large pan to medium heat and dice the onion, mushrooms, garlic and the chicken
3) Cook the onion and garlic in the oil until lightly brown and then add the chicken and cook on both sides until brown (about 4 minutes)
4) Add the turmeric and then the coconut milk and stir to combine
5) Add the vegetables, lime juice and the curry leaves and bring to the boil, then turn the heat to low and simmer covered for 20-30 minutes, stirring occasionally
6) Serve with fresh coriander leaves

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1 Response

  1. jai says:

    mmmmmm yum !

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