I don’t have much experience with curries, but this dish turned out wonderful. Inspired by the back of the coconut milk can, I tweaked the recipe to make it more paleo.
- 2 chicken breasts, cubed
- 1T curry powder
- 1tsp cinnamon
- 2 zucchini, chopped
- 1/2 purple onion, chopped into big chunks
- 1 green bell pepper, chopped into big chunks
- 1T+ 1tsp coconut oil, divided
- 1/2 c coconut milk
- 1/2c chicken broth
- 2 T basil, chopped
Start by covering chicken cubes with curry powder and cinnamon. Let sit.
Heat 1tsp coconut oil in a pan over med-high heat. Sauté zucchini, bell pepper and onion until soft. About 4 minutes. Remove from heat.
Sauté chicken in 1T coconut oil on med-high heat until cooked through. About 7 minutes.
Add coconut milk and chicken broth.
Bring to a boil then reduce heat to med-low.
Add veggies to sauce. Let simmer until sauce has thickened. About 5 minutes.
Let sit for 5-10 minutes to give sauce a chance to thicken more or serve immediately for a more soupy sauce.
Serve over Cauli Mashed “Potatoes” and top with chopped basil.
Cauli Mashed “Potatoes”
- 1 head cauliflower
- 1T butter (grass-fed preferably)
- salt and pepper to taste
Chop cauliflower and boil until soft, about 8 minutes.
Drain cauliflower and place in food processor or blender.
Puree cauliflower until smooth. (I like to leave small chunks for a more authentic “mashed potato” experience)
Stir in butter and salt and pepper to taste.