Paleo Chicken Coconut Curry

 

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.

~Enjoy

Chicken Coconut Curry makes about 8 servings

 Ingredients:

• 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)

Instructions:

 

1. 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.
2. In a large pot, melt the coconut oil and add the ingredients you processed or finely chopped.
3. Sauté for just 1 minute until the aromas are released.
4. Then add all of the cut vegetables and coat them well with the oil.
5. Sprinkle the cumin powder and salt and mix again.
6. Add the coconut milk and chicken broth. Add more broth if needed at any time.
7. Add the cooked chicken.
8. 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.

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