SIGN IN TO YOUR ACCOUNT
REGISTER FOR A NEW ACCOUNT

Coconut Chicken Curry

1SHARES
BACK TO TOP

Servings:

2 people

15 minutes

30 minutes 

Ingredients: 

For the paste:

1 onion, chopped

1 inch ginger, peeled and finely chopped

1 green chilli, chopped (inc seeds)

2 garlic cloves, crushed

1 tsp ground cumin

1 tsp ground coriander

1.5 tsp turmeric

3 tbsp extra virgin olive oil

For the curry:

8 chicken thighs, boneless and skinless, chopped into large chunks

400ml coconut milk

½ lemon, juice only

½ small bunch coriander, roughly chopped

½ small bunch mint, roughly chopped

Preparation:

Place all the paste ingredients (except the olive oil) into a blender and blitz until combined. Add the oil and mix again. You should now have a good paste consistency (will look like a thick puree). Add in a bit more oil if needed.

Heat a large frying pan over a medium heat and add the paste. Leave the paste to cook for a few minutes and the aromas will start to release. Add the chicken to the paste along with the lemon juice and stir until combined. Cook for around 5 minutes to seal the chicken.

Add the coconut milk and mix into the paste, bring to a simmer and leave to cook for 15-20 minutes stirring occasionally.Remove from the heat and stir in the mint and coriander. Serve hot with cauliflower rice.

  #Recipes   #Healthy Eating   #curry   #paleo   #primal   #chicken   #glutenfree   #dairyfree   #grainfree

0
View Comments

You

123.61CACHE MISS