There are so many curry recipes out there, and I think the world could never have enough 🙂 Here is one that I really enjoyed making (and eating). It was quick to throw together about 20 minutes total since I had just made chicken broth). This recipe also makes a great AIP (autoimmune protocol) dish with any necessary adjustments.
Chicken Coconut Curry makes about 8 servings
- 4 Tbs. coconut oil or ghee
- 1 inch fresh ginger, peeled and chopped or grated (if not using processor)
- 2 inches fresh turmeric peeled and chopped (if not using processor) – If no fresh is available, use 2 tsp. and add it with the cumin powder.
- 6 cloves garlic, peeled or minced (if not using processor)
- 1 small onion, peeled and quartered or minced (if not using processor)
- Optional for spicy – 1 Serrano pepper; seeds removed and discarded
- 5 medium carrots, peeled and cut in coins or cubes (however you prefer)
- 4 C cauliflower flowerets in bite-sized pieces
- ½ head of small purple (or green) cabbage, cut in chunks
- 3 C of squash (I use zucchini but any kind of winter/summer will do)
- 1 Tbs. cumin powder
- 1 tsp. unrefined salt (Celtic or Himalayan)
- 1 ½ C thick coconut milk
- 5 C chicken broth
- 3 C cooked-deboned chicken (I use the chicken from making broth)
- In a food processor, place the ginger, turmeric, garlic, onion and optional pepper and pulse until finely chopped. If there is no food processor available, mince those ingredients and use a cheese grater for the ginger and turmeric.
- In a large pot, melt the coconut oil and add the ingredients you processed or finely chopped.
- Sauté for just 1 minute until the aromas are released.
- Then add all of the cut vegetables and coat them well with the oil.
- Sprinkle the cumin powder and salt and mix again.
- Add the coconut milk and chicken broth. Add more broth if needed at any time.
- Add the cooked chicken.
- Bring the liquids to a boil, then reduce heat and simmer for about 10 minutes or until the vegetables are tender or to your liking.
- The flavors are best when allowed to sit in the pot with a lid for a couple hours, but it can be eaten immediately.
- Top individual servings with fresh chopped cilantro.
- You can serve over basmati or jasmine rice, or eat as is.
- Another option is to add a dash of cayenne and cumin to individual bowls.