Today, I’m sharing another quick & easy recipe that’s full of healthy ingredients & perfect for a weeknight dinner: Coconut Curry Chicken. This dish packs the flavor and two superfoods with some amazing health benefits:
Coconuts are full of antioxidants that helps your heart, skin, mouth, and immune system by fighting & preventing infection. The list of healing abilities goes on and on… read more here. I use coconut oil in place of all vegetable/canola oils (they have free radicals that are super harmful!), but I also often use coconut milk as a dairy-replacement.
Curry powder spice mix contains turmeric as the main ingredient. Turmeric has been widely used in Indian medicine for centuries; one of its components – curcumin – is a powerful anti-inflammatory agent. Research has shown that curry powder can aid in the “prevention of cancer, protection against heart disease, reduce Alzheimer’s disease symptoms, ease pain and inflammation, boost bone health, protect the immune system from bacterial infections, and increase the liver’s ability to remove toxins from the body.” (Source) I also take a curcumin supplement daily and it helps greatly with my back pain.
- ~1 lb organic, pasture-raised chicken breasts (boneless/skinless)
- 1 can (14 oz) unsweetened organic coconut milk
- 1 can (14 oz) stewed & diced tomatoes
- 2 tablespoons organic curry powder
- 1/2 onion
- 2 garlic cloves
- 3 tablespoons coconut oil
- salt & pepper
- veggies (optional): yellow or red bell peppers, asparagus, mushrooms, snap peas are all great
- Cut chicken breasts into 1/2 inch chunks, season with salt & pepper.
- Crush garlic cloves & dice onion.
- Add above ingredients to a skillet with coconut oil and coat with curry powder
- Cook on medium heat until chicken pieces cooked through (usually less than 10 minutes)
- Add can of coconut milk and tomatoes and stir to combine.
- If you are going to add veggies, add those now.
- Reduce heat to low and cover. Simmer for 20-40 minutes, depending on the time you have… the longer the more flavorful.
- Serve in a bowl on its own or over rice.
The coconut milk cuts the spice of the curry, so it ends up mildly sweet and full of flavor. The leftovers are even better the next day, so you can savor every last bit. Enjoy!
P.S. While the smell of curry while you are cooking this will make your mouth water, I’m not the biggest fan of waking up to it in the morning… diffusing some lemon essential oil is always in order after I make this dish at my home.