Creamy Coconut Chicken Curry
About Recipe:
Truthfully… curry is not the most appetizing looking dish…BUT, on a cold winter’s day, it’s the perfect dish to warm you and make you feel cozy. This curry dish is packed with spice, nourishment, color and warmth!! It’s really simple, and loaded with veggies, fiber and anti-inflammatory spices to keep you full and satisfied.
Tips and Tricks:
This is a super simple recipe, that can easily be modified to your tastes! This is one of my staple recipes, and below are a few tips I’ve found along the way.
Check the spice level of your curry paste: I’ve made this dish, were it tastes yummy, but the heat from the curry paste is too much to handle. Make sure that you know how spicy the paste you are buying is!
Use what veggies you have on hand: If you don’t have broccoli, you can add in other veggies that you have on hand. Great options are leafy greens, zucchini, cauliflower, etc..
Add more Coconut Milk: If you like to add lots of veggies (like me!) sometimes just one can of coconut milk is not enough. If this is the case, pour over more coconut milk and let the curry simmer.
Add more curry powder: Again, if you like to have lots of veggies in your curry, and add in your extra coconut milk, you may find that you need more flavor. Add in curry powder to taste to make it to your liking.
Key Nutritional Takeaways:
This simple creamy coconut chicken curry recipe is packed with nutritive ingredients. Turmeric, ginger, coconut milk, veggies, cilantro and more. These ingredients are anti-inflammatory and help to feed to commensal and probiotic strains of bacteria in our gut microbiomes. This fiber filled meal is very warming, and filling. Serve over coconut rice, or quinoa for a wholesome meal.
key nutritional players:
Turmeric: Anti-inflammatory spice. Make sure to use with black pepper as this helps to make turmeric more bioavailable for optimized and enhanced absorption.
Ginger: Another anti-inflammatory spice, that is anti-microbial against pathogens and also helps to aid in digestion.
Cilantro, and Veggies: These are rich in phytonutrients that help to feed our good gut flora, and also provide an array of vitamins and minerals.
Coconut: Coconut is a great non-dairy alternative to provide healthy fats in a meal. Coconut products are richer in medium chain triglycerides which are utilized more efficiently in the body as fuel, making them less likely to be stored as fat.
Hope you enjoy!!
Creamy Coconut Chicken Curry
Ingredients
- 3 large carrots sliced thin
- 1 onion diced
- 4 cloves garlic minced
- 1 inch Knob of ginger minced/grated
- 1 can coconut milk (plus a little extra if you use extra veggies)
- 2 lbs chicken (chopped)
- 2 heads broccoli chopped (~2 cups)
- 4 T Curry Powder
- 3T Curry Paste yellow
- 2 T tomato Paste
- 2 T Olive Oil (divided)
Instructions
- In a large skilled, sautee carrot, onion, ginger and garlic over medium heat in Olive oil or coconut oil. Sautee until the onions are translucent and the carrots have softened.
- Add 1 T of olive oil then add chicken to the skillet. Make sure to salt and pepper the chicken before you cook it. While the chicken is cooking, evenly mix the curry powder into the skillet, covering the veggies and chicken thoroughly.
- Once the chicken is almost finished cooking, add your chopped broccoli, tomato paste, curry paste and coconut milk. (I like to add a pinch of salt here to flavor the veggies) If you need to, add in a few extra Tablespoons of coconut milk to thin your curry sauce. Stir to evenly coat and mix the curry. Turn the heat down to low, cover for about 10. After ~10 minutes let the curry simmer and thicken for about 20-30 minutes. Taste the curry, if needed add a sprinkle of salt.
- Once the curry has thickened to your liking, turn the heat off. Option to add in chopped cilantro for extra flavor. Serve over coconut rice for a delicious, wholesome meal.
- Enjoy!
