Coconut Curry

This Coconut Chicken Curry recipe is here to satisfy your taste buds and spice up your kitchen! Packed with tender chicken thighs and a blend of aromatic spices, this dish will transport you to the tropical paradise of flavour!

The secret to a great curry is to toast your spices with the onion, garlic, and oil before adding the other ingredients. Toasting your spices draws out flavour and allows the spices to infuse through the dish.

It is also very versatile. If you don't eat or have chicken, you can use chickpeas, tofu, or shrimp and it still tastes just as good.

This coconut curry is free from:

• gluten

• grains

• dairy

• soy

• legumes

• refined sugar

This recipe is a fusion of aromatic spices, creamy coconut milk, and succulent chicken, resulting in a harmonious blend of flavors that will leave you craving more. Plus, it's easy to make and perfect for weeknight dinners or special occasions!

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coconut curry

enough for 4 people

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INGREDIENTS:

• 4 teaspoons Yellow curry powder

• 2 teaspoons Turmeric

• 1 teaspoons Ground cumin

• 1 teaspoons Garam masala

• 1 teaspoons Salt

• 2 tablespoons Coconut oil, divided

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 Red pepper, thinly sliced

• 1/2 tablespoons Fresh ginger, minced

• 1 1/2 Cups Crushed tomatoes

• 1 Can full-fat coconut milk (14 oz)

• 1 1/2 Lbs Boneless skinless chicken thighs (can replace with tofu, chickpeas, or shrimp)

• 1/2 Cup Cilantro, minced

INSTRUCTIONS

1. In a small bowl, mix together the yellow curry powder, turmeric, ground cumin, garam masala, and salt, set aside.

2. Heat 1 tablespoon of coconut oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until fragrant and translucent.

3. Add the garlic, ginger, and red pepper to the skillet and continue to sauté for another 1 minutes.

4. Add the spice mixture to the skillet and stir to coat the vegetables. Saute for 1 -2 minutes until fragrant.

5. Add the crushed tomatoes and full-fat coconut milk to the skillet, and bring the mixture to a simmer. Let it cook for 5 minutes, stirring occasionally.

6. Cut the boneless skinless chicken thighs into bite-sized pieces and add them to the skillet. Stir to coat the chicken with the curry sauce. Let the curry simmer for another 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.

7. Once the chicken is cooked, turn off the heat and stir in the minced cilantro. Taste and adjust seasoning if needed.