Coconut Curry

Makes: 4-6 Servings

Ready in: 45 minutes

This Indian Curry will blow you away!  Good on the first day, incredible as leftovers.

Homemade Turkey Vegetable Chili with Sca


  • 2 tablespoons expeller-pressed avocado oil, coconut oil or ghee

  • 2 tablespoons curry powder

  • 4 cloves garlic

  • ½ onion, thinly sliced

  • 2 pounds boneless, skinless chicken thighs, chopped into bite-sized pieces

  • 1 14 ounce can coconut milk

  • 1 8 ounce can tomato sauce

  • 1 14.5 ounce can crushed or diced tomato, no salt added or 2 cups chopped, fresh tomato

  • 1 tablespoon coconut sugar (optional)

  • Salt and pepper to taste


  1. Add oil to a large pot or skillet with a lid.Heat on medium-high heat.Add curry powder sauté for 1-2 minutes or until spices become fragrant, stirring frequently.

  2. Add onion and garlic and cook, stirring often for 3 minutes or until onion becomes soft.

  3. Add chicken and stir to coat with spiced onions.Cook for about 5 minutes, stirring occasionally to brown chicken on each side.

  4. Stir in coconut milk, tomato sauce and diced or chopped tomato.Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.

  5. Add coconut sugar and season with salt and pepper to taste.


Serve with rice, quinoa or riced cauliflower.  Add a side salad or grilled okra.  Arugula pairs great with this sweet and tangy dish.