Coconut Curry Chicken and Vegetables
Do you love curry? This can be made mild to hot spicy, you can choose. I use the yellow curry. Top this on some brown Basmati rice or rice noodles of your choice.
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Ingredients
  1. • 2 Tablespoons Coconut Oil
  2. • 1 Tablespoon Mustard Seeds
  3. • 1 Cup Onion chopped
  4. • 1 Tablespoon Garlic chopped
  5. • 1 Tablespoon Curry Powder
  6. • 1 Pinch Cayenne Pepper
  7. • 2 Large (or 4 small) Chicken Breasts bone-in
  8. • 1/2 Teaspoon Sea Salt
  9. • 1 Small Carrot diced
  10. • 2 Cups Cauliflower
  11. • 1/2 Green Bell Pepper diced
  12. • 1 Apple chopped
  13. • 1 Can (13 ounce) Coconut Milk
  14. • 1 1/2 Cups Frozen Peas
  15. • Fresh Cilantro chopped for garnish
Instructions
  1. In a large sauté pan heat the coconut oil on medium heat.
  2. Add the mustard seeds and stir for 10 seconds until they start to pop; be careful not to burn them. Immediately add the onions and garlic and sauté for 5 minutes until they begin to sweat.
  3. Add curry and cayenne and stir to coat onions.
  4. Add the chicken, sprinkle with ½ tsp. of the salt, and sear on all sides.
  5. Add the carrots, cauliflower, and green pepper and cook 3 to 4 minutes.
  6. Add the apple, coconut milk, and remaining salt and simmer on low heat for 15 - 20 minutes until chicken is cooked through.
  7. Add peas and simmer 2 to 3 more minutes. Garnish with cilantro and serve.
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