Coconut Chicken Curry
Info
Time
Difficulty
Servings
Ingredients
2 tablespoons coconut oil
2 tablespoons curry powder mild
1/2 onion medium, thinly sliced
2 garlic clovescrushed
2 pounds chicken boneless, skinless breasts, cut into strips
salt to taste
pepper to taste
1 can coconut milk 14 oz., full fat (try to find it without guar gum)
1 can tomatoes 14 oz., stewed, diced
1 can tomato sauce 8 oz.
2 tablespoons cane sugar
Serves 8.
- Melt coconut oil in a large saute pan over medium-high heat. Add curry and heat for 2 minutes.
- Stir in onion and garlic and cook for 2 minutes.
- Add chicken, season with salt and pepper and toss lightly to coat with oil mixture.
- Reduce heat to medium and cook for another 7-10 minutes or until chicken is no longer pink in the middle and the juices run clear.
- Pour coconut milk, tomatoes, tomato sauce and sugar into pan. Stir to combine well.
- Cover and simmer over medium-low heat, stirring occasionally for 35-40 minutes. Allow to stand for 5 minutes prior to serving.
Recommend opening the windows and burning a candle when you start cooking. The curry tends to stick around for a while…
Carb=12 g Protein=27 g Fat=17 g Calories=300
2016-Aimee and Dave
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