Easy Chicken Curry
2 T Coconut Oil
8 Chicken Thighs (boneless skinless), cut into 1 inch pieces
1 Large Sweet Yellow (or regular yellow) Onion (cut into large chunks)
1 cup fresh green beans
1 tsp Garlic (minced)
1 T Curry Powder
1/2 tsp Paprika
2 tsp Real Salt
2 cans Full Fat Coconut Milk (about 15 oz each)
1 cup cherry tomatoes (halved) – OPTIONAL: Omit to keep carb level down if it was a carb-heavy day.
1/2 cup chopped Cilantro
On the stovetop, heat the oil in a large, high sided frying pan on high.
Add the chicken and cook until chicken pieces are browned on both sides.
Remove the chicken from the pan and set aside, keeping the remaining oil in the pan.
Add the onion and saute until lightly browned.
Add green beans and saute for another 2 minutes.
Add the garlic, curry powder, paprika, and salt and saute for about a half minute.
Add the chicken back into the pot, along with the coconut milk. Bring to a boil.
Reduce heat to a low, cover the pot with a lid, and let simmer for 30 minutes, or until chicken is tender.
Add the tomatoes to the pot in the last 5 minutes of cooking.
Serve alone with broth acting as a “soup” or over steamed or roasted cauliflower.
Garnish with chopped cilantro.
EAT THE ENTIRE PAN.
Or…I guess share or split it over a few days, whatever.
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