Coconut Chicken Curry

This is a pretty forgiving and versatile recipe. Add extra veggies or different veggies. I personally picked whatever was left in my fridge. Broccoli, sweet potato, spinach, onion, garlic and ginger.

• To make this vegan, replace the chicken with squash or more sweet potato.

• To make this keto, replace the sweet potato with low carb veggies (more mushrooms, asparagus, cauliflower, bell pepper, etc)

• Serve it with a side of riced cauliflower for paleo or keto

Ingredients:

1-2 tbsp Avocado or Coconut oil

1/4 Cup Onion, sliced

2 Cloves Garlic, minced

1 Tbsp Fresh Ginger, grated

1 tsp Yellow Curry Powder

1 1/2 Tbsp Red Curry Paste

1 tsp Ground Coriander

Himilayan Salt & Pepper, to taste

1/2 Cup Broccoli

1/2 Cup Sweet Potato

1/2 Cup Spinach

1 Large Boneless, Skinless Chicken Breast, Diced

200mL Full Fat Coconut Milk

I found this easiest to cook the chicken first in the pan with a little oil until cooked right through and set this aside. Then put oil into the same pan and saute the onion and garlic for a few minutes. Add in the ginger then the curry, coriander, salt and pepper until it warms up and becomes aromatic. Add in the vegetables of choice (you can replace these veggies for any others!). Stir these around to get all the spices mixed up with them. Add the chicken back in and stir in the coconut milk. Mix that coconut milk in well so all those spices mix together with it. Let this simmer for about 15 minutes or until the vegetables are cooked through. Serve over basmati rice or riced cauliflower!

Creates 2 Servings

Enjoy!

-K