Whole30 Coconut Chicken Curry
Coconut Chicken Curry - made with veggies and coconut milk. It is so creamy, comforting and hearty!
Servings: 8 servings
Ingredients
- 4 Organic chicken drumsticks
- 2 Organic chicken breasts
- 2 Tbsp. coconut oil
- 1 medium onion chopped
- 2 cloves garlic chopped
- 1 tsp ginger chopped
- 4 cups veggies broccoli, zucchini, bell peppers
- 3 Tbsp. approved Red Curry paste I use Thai Kitchen
- 3 Tbsp. tomato paste
- 2 Tbsp. coco aminos
- 1/2 tsp cayenne pepper
- 1 can 13.5oz coconut milk, full fat
- 3/4 cup chicken broth check the label!
- Cilantro
Instructions
- On a cast iron skillet, heat 1 Tbsp coconut oil. Brown the drumsticks, turning occasionally, about 8-10 minutes total. Set aside.
- In a large pot, heat 1 Tbsp coconut oil and sauté garlic, ginger and onions until onions soften, about 4-5 minutes.
- Add red curry paste, tomato paste, coco aminos, and cayenne. Stir until fragrant, about 1-2 minutes.
- Stir in coconut milk, chicken broth, chicken drumsticks, and veggies. Bring to a boil and simmer for about 25 minutes.
- While the curry is simmering, cut the chicken breast into thin slices (<1cm wide).
- After 25 minutes of simmering, add the chicken breast slices. Stir and cook for 5-6 minutes, until chicken breast is cooked through, but not overcooked!
- Remove from heat and serve with cauliflower rice and chopped cilantro.