I love anything curry. And I really love anything spicy curry. But my kids? Not so much. They won’t even eat a speck of black pepper these days.
Here’s a coconut chicken curry recipe everyone in your family will love, even the kids. We’ll use curry powder–instead of red or green curry–so it won’t be spicy. But it will still be full of flavor–and it’s easy to prepare and healthy. You can’t beat that.
I adapted Louise Hendon’s recipe from Paleo Magazine.
Coconut Chicken Curry
- 3 chicken breasts, cut into chunks
- 1 tablespoon coconut oil
- 1 cup of coconut cream (skim from the top of 1 can (13.5oz) of coconut milk
- 1 cup chicken broth
- 2 cup diced carrots
- 1 cup chopped celery
- 2 tomatoes, diced
- 1½ tablespoons curry powder
- 1 tablespoon grated ginger
- ¼ cup cilantro, roughly chopped
- 6 cloves garlic, minced
- salt to taste
Sauté the chicken in your coconut oil in a medium-sized pot.
When the outside of the chicken has all turned white add the coconut cream and the chicken broth. Mix well.
Add in the carrots, celery and tomatoes.
Add in the ginger and curry powder.
Cook on medium heat with the lid on for 40 minutes (stirring occasionally).
Add in the minced garlic, cilantro and salt to taste.
Cook for another 5 minutes–with one kid up on the counter and the other standing right by an open flame–and serve.
Mother. Of. The. Year, Yo. But I make a mean curry.
You could serve this over cauliflower rice to keep it Paleo and Whole30 complaint. Or you could serve it over rice. We eat ours like stew. It’s delish. Enjoy!