One of my favorite meals of all time is curry! Not the super spicy curry that makes your lips numb and nose run, but rather a creamy, limey, coconut one. I really love the combination of coconut and lime together and when you add the curry powder you get the most delicious flavor combination of all time! I know that is a BOLD statement to make but I just can not stress to you how much I LOVE this dish.
This dish, in my opinion can be enjoyed all year round. I really don’t discriminate when it comes to eating eat, no matter the season. It has definitely become a dinner time staple for that reason and my toddler absolutely loves it (total mom score).
This Chicken Coconut Curry is an extremely hearty meal and it is loaded with nutrients. I always try to add as many veggies to it as I possibly can depending on what I have lying around. This is my way to pack on the nutrients. My motto is ”the more veggies the merrier!”- ( this does not always apply but I certainly give it a good try)
Now, most of the time I make it using organic chicken, but you can certainly make it vegan by using chickpeas instead. On occasion, I will make the vegan version and it is just as delicious!
Let’s talk about curry. It is a powerhouse in the spice department, as it is well known for being anti-inflammatory, immunity boosting, metabolism boosting, helps to ease digestion and the list goes on and on. This is a spice I like to have as a regular in my kitchen.
Another star player is coconut milk. Coconut milk contains healthy fats ( Lauric acid) our bodies need to help protect itself from infections and viruses. It is also good for keeping your brain sharp. The MCT’s found in coconut milk help fuel your brain and can also help improve cognition.
This dish is also pretty simple to make which is another reason why I make it so often. It takes about 20-25 minutes from start to finish.
The first step: Put your rice in the rice cooker, that way it will be ready when the curry is finished. The second step: Chop up all of your veggies and cube your chicken (be sure to use separate cutting boards and knives to ensure no cross contamination, even though it will all get cooked together) The third step: Sauté your onion, pepper, garlic and broccoli on medium heat. After about 4 minutes or so, you will then add your cubed chicken and sprinkle the seasonings on top. Be sure to stir this frequently so it cooks evenly and doesn’t stick. The fourth step: Once your chicken has cooked completely (this takes about 7 minutes or so) you will then pour in your coconut milk, 1 squeezed lime and add your peas and spinach. Let this cook for about 5 minutes or so and then it is ready! Super simple and super tasty!
If you are a curry fan or simply have never tried it and are looking for an excuse to, then this recipe is for you! Please let me know how it turns out in the comment section below!
This recipe was adapted by https://downshiftology.com/
- 1 organic onion, diced
- 1 organic red bell pepper, diced
- 1/2 head of broccoli, chopped
- 1/2 c of peas (fresh or frozen)
- handful of organic spinach
- 3-4 garlic cloves, chopped finely
- 2 tbsp avocado oil or non-flavored coconut oil
- 1- 1 1/2 lbs of organic boneless chicken breasts, cubed
- 2-3 tbsp yellow curry powder
- 1/2 tbsp ginger powder
- 1 can full fat organic coconut milk
- 1 lime, juiced
- salt and pepper to taste
- 2-3 cups of organic white rice or riced cauliflower
- Heat oil in a large sauté pan on medium heat. Add the onion, pepper, broccoli, and garlic and cooke for about 4 minutes.
- Add the cubed chicken and sprinkle the spices on top. Cook for about 7 minutes or until the chicken is cooked through. Be sure to stir frequently.
- Add the coconut milk, lime juice, spinach and peas and simmer for about 5 -10 minutes.
- Serve with rice.