Chicken Curry


For many, curry is an acquired taste: we’re just not used to the profile and richness of flavors that make up this staple Indian sauce. But, you may want to acquaint your palate with the spices used to make curry because they all have anti-inflammatory and immune-boosting properties. There’s hardly a better combination than flavorful and super healthy.

Our main ingredients in this recipe are fresh chicken breast, coconut milk, and a variety of vegetables and spices. The sauce is the soul of this dish. It will take the most time to prepare, but it’s all pretty straightforward.

Preparing the chicken breast

  1. You’ll need 3 to 4 large chicken breasts. Wash and cut the meat into small to medium size cubes.
  2. Chop 2 to 3 large onions and 4 garlic cloves. Add coconut oil to a pan and sautée until soft.
  3. Now add the chicken breast. Stir occasionally until the meat has turned white on all sides.
  4. Add 2 cans of coconut milk (approximately 3 to 3 1/2 cups) to the pan and continue cooking the meat on low heat. Optional: cover with a lid if you notice there is too much liquid evaporating.

Getting the sauce right

  1. You’ll need 2 to 3 tablespoons of turmeric, 3 tablespoons curry powder (there are many brands and varieties to choose from), 5 large chili peppers (whole or chili pepper powder), salt, 2 to 3 tablespoons of lemongrass paste, 3 large onions or shallots, 1 or 2 garlic heads (go wise on this one – some people find garlic really upsets their stomach), 1 fresh ginger root (5-6 inches long), and finally, 3 tablespoons of lemongrass paste.
  2. Peel and chop your onions (or shallots), garlic and ginger root. Don’t worry too much about size, all of the ingredients go into the blender anyway.
  3. In another pan, add coconut oil and sautée the above until soft. Remove from the stove and let sit until you’re done with step number 4.
  4. If you have whole chili peppers, soak them in boiling water for up to 15 minutes. If you have chili pepper powder, skip this step and read on.
  5.  Remove the chili peppers from the water. Pour water into your blender and add the rest of the ingredients. Mix well and blend on a medium setting until you get a thick paste.

Putting it all together

  1. The chicken should be thoroughly cooked in coconut oil by now. Now it’s time for it to soak up all the delicious flavors that make this dish unique. Add your curry paste to the pan and stir well.
  2. Cook for another 10-15 minutes with or without the lid.
  3. Serve over rice.

Recipe submitted by Ruth Hollow.


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