Coconut Chicken Curry
Is there anything more soothing than a big bowl of curry? There is nothing more satisfying these days than enjoying nourishing, comforting foods to ease some of the tension surrounding the uncertainty. We’re all needing a bit of comfort, aren’t we?
This Coconut Chicken Curry recipe is simple and you can whip it up in 30 minutes. Not into chicken? You can easily substitute it with your favourite protein such as sprouted organic tofu, tempeh, shrimp, or chickpeas. This one-pot meal offers the anti-inflammatory benefits of coconut and turmeric and is a great way to get in some greens which are nicely coated in the creamy sauce.
The best parts about this recipe are that it is versatile and frozen veggie and pantry friendly, so feel free to swap in whatever veggies you have in the fridge or freezer.
𝗖𝗼𝗰𝗼𝗻𝘂𝘁 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗖𝘂𝗿𝗿𝘆 𝗼𝘃𝗲𝗿 𝗥𝗶𝗰𝗲:
•1lb chicken thighs, boneless, skinless
•2 tbsp Cha’s Organics curry powder
•2 cloves garlic
•1/2 tsp chili powder
•1 large yellow onion
•1 tbsp grated ginger
•1 tbsp avocado oil
•1 tsp salt
•1 tsp freshly ground pepper
•1 cup butternut squash, chopped (I used frozen)
•1/2 bunch black kale, chopped
•1 can full fat coconut milk
•1 tsp garam masala
•1 tsp cumin
•handful micro greens (optional, I used radish microgreens)
•1 cup jasmine or basmati rice or 1 package cauliflower rice (for grain-free)
1. Cook rice with 2 cups of water. Or, for a grain-free side dish, sauté cauliflower rice in a bit of olive oil for a few minutes.
2. Chop chicken into bite-sized pieces and marinate in curry powder, chili powder and garlic.
3. Meanwhile, in a large pan, sauté onion and garlic until soft, 3-5 min.
4. Add chicken to the pan and sauté until almost cooked through. Add squash.
5. Add coconut milk to the pan and mix well. Add garam masala, cumin, salt and pepper. Cover and bring to a boil. Then, reduce heat to a simmer.
6. Add kale and recover for the final few moments of cooking. Taste and adjust seasoning to preference.
7. Serve over rice, sautéed greens, cauliflower rice or eat on its own. Top with parsley or microgreens.
Megan Horsley is a Registered Holistic Nutritionist and personal trainer. For more information on services and recipes, visit her website: www.meganhorsley.com