Curry is a favorite in our house. My husband went to India for a business trip and brought back some spices for me. I have really enjoyed using them and am sad to say, I have used them all up! Curry is so versatile, you can add it to any dish and come up with something yummy. I make steamed broccoli with this dish and will add it to the curry or leave it on the side.
Coconut Chicken Curry
1 TB coconut oil
1 lb chicken breast, diced
1 small onion, chopped
1-2 TB yellow curry
1-2 cans Coconut milk (I buy this one)
Heat cast iron to med-high heat. Cook chicken breast in coconut oil till done, add onions and cook till fragrant and onions are translucent. Add curry, mix completely and cook for additional 2 minutes. Pour coconut milk into the mixture and be sure to scrap bottom of the pan and blend thoroughly. Serve hot over rice*.
*omit rice for Whole30
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