Quick & Easy Chicken Curry
This Quick & Easy Chicken Curry is a delightful Paleo dish that combines chicken, vegetables, and coconut cream for a rich and flavorful meal. Perfect for dinner and even better as leftovers, this curry pairs wonderfully with Paleo cauliflower rice.
Servings: 4 people
Calories: 350kcal
Cost: $20
Equipment
- Pan
- Cutting board
Ingredients
- Coconut oil
- 2 onions
- Two free range chicken breasts organic if possible
- 2 cans of coconut cream
- 6 mushrooms
- 1 zucchini
- 1 carrot
- Handful of raisins
- 1.5 teaspoons of ginger
- 1.5 teaspoons of curry powder
- Sea salt to taste
Instructions
- Dice the Onions: Begin by dicing the onions and frying them in a pan with some coconut oil over medium heat.
- Slice the Chicken: Meanwhile, slice the chicken into strips. Add to the pan once the onions turn soft.
- Prepare the Vegetables: Dice the mushrooms, zucchini, carrot, and raisins. These will add a variety of textures and flavours to your curry.
- Combine Ingredients: Once the chicken is thoroughly cooked, add in the coconut cream. Add water as necessary to achieve your desired consistency.
- Season and Simmer: Add the diced vegetables, ginger, curry powder, and sea salt to taste. Allow the curry to simmer for 20 minutes or until the vegetables are tender and the flavours have melded together.
- Serve: Serve the curry hot with a side of cauliflower rice for a complete Paleo meal.