Sunday Recipe: Yellow Chicken Curry

From Elizabeth!!

3 large chicken breasts (boneless/skinless), cubed
1/2 yellow onion, diced
3 cloves garlic, diced/crushed
1/2 can (full fat) coconut milk
1 T chicken bouillon paste
1 tsp turmeric (or more to taste)
1 tsp cinnamon
2 tsp garam masala (or more to taste)
1 tsp cayenne pepper (or more if you want a little kick)
(curry powder… totally up to you. So is coriander or cumin or any other spice. The above just happen to be my preferred mix for this dish.)
2 T coconut oil

Heat coconut oil in a large skillet. Once hot, add the chicken and cook until whitened. Add the onions and the after a couple minutes stir in the garlic. Add the chicken bouillon paste and stir around until the chicken is coated. Add the turmeric until everything is a nice yellow (note: you can actually complete your dish here and it will be lovely and delicious. If you wish to make it more of a ‘curry’ style then continue cooking). Dash the cinnamon over the dish and 1 tsp of the garam masala. Then add the cayenne pepper. Stir the dish around so the spices are evenly distributed. Add the coconut milk and the rest of the garam masala. Cover the dish, turn the heat on low, and let simmer for about 10 minutes. Stir a final time and eat. You can serve this over (cauliflower) rice if you wish.

One Comment on “Sunday Recipe: Yellow Chicken Curry

  1. Made this last night and it was really tasty!

    Instead of rice, I took cauliflower and roasted it with onion, olive oil, salt, pepper and some additional spices from the curry recipe. After about 20-30 min at 400 F, I let the veggies cool and then pulsed them in a food processor a couple of times. Came out with a rice-like texture and absorbed the sauce really nicely.

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