Monday, April 26, 2010

Recipe: Coconut Chicken Curry

A nice and easy curry - rich, tasty, and so satisfying!

Ingredients:

500g chicken thigh fillets (breasts & legs work well too)
1 can coconut cream
2T coconut oil (or more)
2T curry powder
1 red or brown onion
A few garlic cloves, crushed
1 small red chilli
Any fresh herbs you enjoy

I serve my curry on a bed of sautéed cabbage, zucchini & green pepper.

Method:

Heat oil in a large frying pan. Chop the chicken if you like, and then add to pan. Brown gently, then remove meat from pan and sit aside.

Add onion, garlic and chilli to pan, and sauté until onion is translucent.

Add coconut cream and curry powder to pan, and stir until all ingredients are combined.

Place chicken back into frying pan, along with any herbs you like, and stir til meat is coated in curry liquid.

Reduce heat and cover pan, allowing the curry to simmer for 15 minutes.

Serve on veggies to help soak up curry - cauliflower rice is always a favourite, but I wanted to mix it up. My chosen greens were delicious!

9 comments:

cleochatra said...

How much curry is added to the recipe? Thank yew. :)

Sandy said...

LOL, I just made curry last night! My meat of choice was pork, which I browned in coconut oil, braised, and then seared in coconut oil again so it had a crispy outside. Kind of like the way they bread it, but without breading.

And then, a little veg, coconut milk, and I used curry paste. I always used curry powder in the past, but after using green curry paste last night, I will NEVER go back to powder. EVER!

I was less adventurous and plopped mine on top of cauliflower rice. So fatty, low carb, and satisifying. I'm actually fasting today as a result, even though only a small amount satiated me. w00t!

Jezwyn said...

Haha, fixed! I dump about 2T of curry powder into the mix.

Nice one, Sandy - I leave the skin on my chicken so that the first fry crisps it up enough and adds heaps of flavour, so that the longer simmer cooks the meat tenderly without causing the skin to flop.

I use curry powder from Fiji since it is made of organic ingredients from a small-time grower, whereas most commercial powders and pastes are meshes of ingredients imported from all over the world, and I don't like to support that practice. In the US you probably have more options.

I'm fasting today too, but that's to rekindle fat burning and carnivorous digestion - even the small amount of veggie carbs yesterday had me craving nuts!

Sandy said...

Hmmm, if I had your choices of curry powder, I would probably use that. I'd bet anything that your curry powder is better than my commercial curry paste, but that my curry paste is better than my curry powder.

Organic stuff is so expensive. Once the hubby and I have real jobs, I swear, organic, locally grown, CSA, you name it, I'm there.

Primal Homemaker said...

Oooohhhhh! I like this one! I am making it tonight. You always come up with the best stuff!

Darienne said...

This looks amazing...I will make it this week. Thanks for another wonderful paleo idea!

Frogs Mom said...

Just wanted to double check - you used coconut cream, not coconut oil? The coconut cream I have from Tropical Traditions is 70% coconut oil and usually recipes for curries use a can of coconut milk.

Jezwyn said...

Yes, I always use coconut cream and add a bit of water if it's particularly thick. coconut milk is a waste of money since it's just coconut cream & water, and yet they charge the same amount for a can of the milk as they do for the cream.

Danyelp said...

Yummy! Does "filets" imply to use boneless?