Who doesn’t love a nice warm curry dish in these long winter months?
I made this recipe the other day and It was sooooo yummy!
It’s proper food combining all organic, clean ingredients, refined sugar free, and you get tons of health benefits from spices like Turmeric, ginger, garlic, and coriander!
Here is a article with a few of the benefits: https://www.benenden.co.uk/be-healthy/nutrition/spice-of-life-7-surprising-health-benefits-of-curry-powder/
- 3 tablespoons olive oil (coconut oil may be substituted)
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 1.25 pounds Organic boneless skinless chicken breast, diced into bite-sized pieces
- 3 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons ground turmeric
- 2 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons ground coriander
- 2 to 4 tablespoons Mekhala Organic Yellow Curry Paste, or as desired
one 13.5-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted)
- 1 1/2 cups shredded carrots
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 to 2 tablespoons lime juice, optional but recommended
- 1/4 to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
- 1 to 4 tablespoons Organic Coconut Sugar; optional and to taste
- salt, optional and to taste
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the curry paste, coconut milk, carrots, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add Pepper.
- Taste the curry and add the optional but recommended lime juice (brightens the flavor of the dish), cilantro, optional Coconut Sugar (balances the heat), optional salt (I did not add any because the curry paste has salt in it), and add extra of any of the spices already used or more curry paste, if desired and to taste.
I hope you enjoy this as much as I did!
~Coach Rebecca Wolf