coconut chicken curry

This is one of my favorite dishes to make in fall and winter!! It’s warming, full of flavor, colorful, and nutrient-dense!

Makes 4 servings


Ingredients:

  • 4 servings of organic jasmine or brown rice

  • 3 chicken breasts cut into rough cubes (opt for organic free-range or pasture-raised when possible)

  • 1 diced yellow onion

  • fresh garlic (around 3-4 cloves)

  • fresh ginger (a finger of ginger)

  • 1-2 large red bell pepper sliced 

  • 1 can full-fat coconut milk (I love Native Forest coconut milk)

  • 1 lime squeezed 

  • lots of baby spinach

  • 2 tbs coconut oil or ghee

  • 2 tsp curry powder

  • 3 tbs red curry paste (less=less spicy, more=more spicy)

  • 2 tsp ground coriander

  • 1/2 tsp ceylon cinnamon

  • celtic sea salt

  • black pepper

  • Optional toppings: cilantro, basil


Method:

  • start cooking the rice according to the instructions (let it cook during the next steps)

  • prepare the ingredients for the curry:

    • dice the onion and place it in a bowl

    • slice the bell peppers, cut the chicken into cubes — place them in a separate bowl from the bell pepper

    • mince garlic and ginger and set aside

  • heat 2 tablespoons coconut oil or ghee in a large deep skillet over medium-high heat. Add onion and saute for 3-4 minutes until they become translucent and tender. Add garlic, ginger, and a bit of sea salt, and saute for one more minute. Add in curry powder, ceylon cinnamon, red curry paste, and coriander until everything is coated

  • add red bell pepper and chicken. Saute, stirring often, for about 4-5 minutes or until the chicken is browned on both sides but not cooked through.


  • pour in the coconut milk and squeeze the lime in. Add Celtic sea salt and pepper. Stir, cover, and simmer for around 15 minutes (more time=more flavor)

  • ensure chicken is cooked through (cooked to 165˚ F). The curry sauce should be slightly thickened at this point

  • fold in spinach and then remove from heat


  • serve curry over organic jasmine or brown rice

  • garnish with cilantro or basil

some nutrients in coconut chicken curry -

Garlic - manganese, vitamin B6, vitamin C, selenium, fiber

Ginger - gingerol (medicinal bioactive compound), calcium, zinc, pantothenic acid, riboflavin, thiamine, vitamin C, magnesium

Spinach - vitamin K, iron, calcium, folate, vitamin A, potassium, magnesium, vitamin C, fiber

Bell pepper - vitamin C, vitamin B6, vitamin K1, potassium, folate, vitamin E, vitamin A, antioxidants such as carotenoids, and other plant compounds

Yellow Onion - vitamin C, folate (B9), vitamin B6, potassium, antioxidants, and other important plant compounds

Coriander - vitamin K, antioxidants, vitamin A, vitamin C, calcium, iron

Black pepper - vitamin K, vitamin E, vitamin A, thiamine (B1), riboflavin (B2), pantothenic Acid (B5), vitamin B6, manganese, copper, iron, calcium, phosphorus, potassium, selenium, zinc, chromium

Brown rice - complex carbohydrates, fiber, folate, riboflavin (B2), potassium, calcium, thiamine (B1), niacin (B3), pyridoxine (B6), pantothenic acid (B5), magnesium, phosphorus, zinc, copper, manganese, selenium

Chicken breasts - complete protein, vitamin B12, tryptophan, choline, zinc, iron, copper

Sources:

https://www.healthline.com/nutrition/11-proven-health-benefits-of-garlic

https://www.webmd.com/diet/health-benefits-black-pepper

https://www.healthline.com/nutrition/11-proven-benefits-of-ginger#faq

https://www.webmd.com/diet/health-benefits-spinach

https://www.healthline.com/nutrition/foods/bell-peppers#plant-compounds

https://www.healthline.com/nutrition/foods/onions#plant-compounds

https://www.webmd.com/diet/health-benefits-coriander

https://www.healthline.com/nutrition/is-brown-rice-good-for-you#nutrition

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