This is one of my favourite dishes to make, some chicken, a few veggies and some coconut cream are all that’s needed to make this dish. I always make a big batch to give leftovers for a few days – and another lunch option to take into work. This curry is great served with a side of Paleo cauliflower rice.
I used to make this with coconut milk, but I now use coconut cream as it’s exactly the same – just not watered down. There are lots of different brands of coconut cream, but my favourite is Ayam. This brand contains just coconut and not guar gum and the other additives which many brands have.
- Coconut oil
- 2 onions
- Two free range chicken breasts (organic if possible)
- 2 cans of coconut cream
- 6 mushrooms
- 1.5 teaspoons of ginger
- 1.5 teaspoons of curry powder
- Sea salt to taste
Dice the onions and fry in a pan in some coconut oil over a medium heat.
Meanwhile slice the chicken into strips and add to the pan once the onions turn soft.
Dice the mushrooms, zucchini, carrot and raisins.
Once the chicken is cooked thoroughly add in the coconut cream and water as necessary
Add in the vegetables, spices and season to taste.
Allow the curry to simmer for 20 minutes or so, until cooked, then serve with a side of cauliflower rice.