Recipe: Simple Chicken Coconut Curry

ChickenCurry

On a chilly winter’s night, my family and I love a warm stew or soup.  This chicken coconut curry is quite simple (and quick, if you have pre-cooked some chicken) and Whole30 compliant.  I like to roast the chicken the same day but if you are not going to be home three hours before dinner time, then a slow cooker is a good option.

Ingredients:

  • one whole roasting chicken (pastured/free range preferred)
  • 2 tbsp coconut oil (I like the Naked Coconut brand)
  • 1 large onion, diced
  • 3 tbsp curry powder
  • salt to taste
  • 1 butternut squash, diced (I like it because it is easy to peel)
  • 2 sweet bell peppers (any colour)
  • 4 carrots, diced
  • any other vegetables you desire, like cauliflower
  • 1 can coconut milk (look for ones that don’t contain any preservatives or thickeners)
  • cilantro to garnish
  • red pepper flakes to garnish

Instructions:

Slow cooker: Add whole chicken to the slow cooker. Season with salt and pepper.  Set to Low for eight hours.

Oven: Preheat oven to 375F.  In a Dutch oven, place your whole chicken. Season with salt and pepper.  Roast for 2 hours (or less depending on the size of the chicken) with the lid on.

Remove the cooked chicken from the slow cooker or Dutch oven.  Let cool.

If you used the slow cooker, heat the coconut oil in a pot on the stove over medium heat.  Add the onion and sauté until translucent.  Add the curry powder. Stir for about 3 min more. Transfer the liquid from the slow cooker to the pot.  Bring to a simmer, add your vegetables and cook until fork tender.  While waiting for the vegetables to cook, shred your chicken. Turn down the heat and add the chicken and coconut milk.  Garnish and enjoy.

If you used the Dutch oven, put it on the stove top over medium heat. When the liquid is simmering, add the onion and curry powder (you can also add the coconut oil, if desired).  Cook until onions become translucent.  Add in remaining vegetables and simmer until fork tender.  While waiting for the vegetables to cook, shred your chicken. Turn down the heat and add the chicken and coconut milk.  Garnish and enjoy.

And now that you have a chicken carcass – make bone broth aka chicken stock.

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