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.

INGREDIENTS:

  • 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

DIRECTIONS:

  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.

TIPS:

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

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