Coconut Chicken Curry
Curry has got to be one of my favourite dishes! Even in summer I find myself gravitating towards that coconut goodness loaded with veggies! When eating curry out at restaurants and takeaway places, it's easy to find your meal packed with unhealthy ingredients and toxins which ultimately comes out through your skin a lot of the time!
I've decided to adapt a healthy curry from a few of my favourite recipes and provide you with a delicious, nourishing Coconut Chicken Curry which will leave your skin glowing without sacrificing flavour. Also, these days I'm all about quick and easy meals that I don't have to do a lot of cleaning up for! Which means, if time isn't on your side, you have no excuses, this dish will not take more than 30-45 minutes to whip up and serve!
400g Chicken Breast, diced
1 tsp. coconut oil
1 Cup Light Coconut Milk
2 Cups Vegetable Stock
2 garlic cloves
1 Tbsp. curry powder
1 tsp. turmeric
1 tsp. chilli flakes
1 brown onion, diced
1 Cup broccoli
1 Cup cauliflower
3 carrots, chopped
1 Cup snow peas
1/2 Cup green beans (I just used frozen ones)
1 Tbsp. natural & unsalted cashews
Salt & Pepper
1 Tbsp. coriander
Heat 1 tsp. coconut oil in a non-stick pan over medium temperature
Fry the brown onion until golden, adding garlic, curry powder, turmeric and chilli.
Add in the carrots, and continue to saute` for a few minutes
Pour 1 Cup coconut milk and 2 Cups vegetable stock into the pan and cook for 1-2 minutes until the liquid is simmering hot
Add the final vegetables including: broccoli, cauliflower, snow peas and green beans into the pan, cooking for 5 minutes
Finally, add the cashews and chicken to the pan, simmering until the chicken has cooked through and the cashews have soaked up the flavour.
To serve, divide the pan into 4 bowls with 1/2 cup of cooked brown basmati rice in each. Top with salt, pepper and coriander! Such a simple, easy and quick one dish meal (2 if you count the brown rice)!