Easy Coconut Chicken Curry

Quick post here today, and sorry – only one picture!  I whipped this up last minute for dinner a few days ago, and it was so good!  I served it over basmati rice, and pulled some of my leftover flat bread out of the freezer to serve on the side to sop up that yummy curry sauce.  About the spices:  Split the spice amounts in half, and season the chicken first when you cook it, then go back and season vegetables with the rest when you cook them.  Also, feel free to adjust the seasonings based on your personal preference!

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Easy Coconut Curry

3 boneless skinless chicken breasts, cut in 1″ pieces
2 large carrots, peeled and sliced at an angle
2 russet potatoes, peeled and cubed
1/2 sweet yellow onion, sliced
1 Tbsp + 1 Tbsp coconut oil
1/2 tsp + 1/2 tsp garlic powder
1/2 tsp + 1/2 tsp turmeric
1/2 tsp + 1/2 tsp coriander powder
1/2 tsp + 1/2 tsp cumin
1/4 tsp + 1/4 tsp sea salt
2 cups chicken broth
2 Tbsp yellow curry powder
1/2 can coconut milk

Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat.  Add the chicken breast pieces, and season liberally with 1/2 teaspoon each of garlic powder, turmeric, coriander powder, and cumin, and a 1/4 teaspoon of salt, reserving the rest of the spices for the vegetables.  Brown the chicken on all sides for about 3-4 minutes, then remove from the pan to a plate using a slotted spoon; set aside.

Add the remaining coconut oil to the pan and add the potatoes, carrots, and onion.  Sprinkle with the remaining garlic powder, turmeric, coriander, cumin, and salt, and stir to cook until the onions become translucent.  Add the chicken broth to the pan, and using a wooden spoon or spatula, scrape up any bits that my have stuck to the bottom of the pan.  Allow to come to a simmer over medium-low heat.

Push the veggies to the sides of the pan, then whisk the curry powder into the broth, one tablespoon at a time.  Bring the veggies back into the pan, and stir to coat.  Add the chicken back into the pan, cover, reduce heat to low and allow to simmer for about 10 minutes or until potatoes become tender.

Remove lid, push the meat and vegetables to the sides of the pan again, and whisk in the coconut milk.  Stir the sauce into the veggies and chicken and allow to cook another 5-10 minutes or until the sauce thickens slightly.  Serve with rice.

 

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