Coconut Chicken Curry

This super simple coconut chicken curry is the perfect midweek dinner with healthy fats and protein. Make ahead and freeze, or enjoy fresh- it’s up to you!

Prep time 20min | Cook time 75min | Total time 90min | Servings 4+

INGREDIENTS

2 tbsp coconut oil 900g chicken breasts skinless and boneless, cut into bite size pieces ½ tsp salt or to taste ½ tsp pepper or to taste 1 small onion chopped 3 cloves garlic minced 2 tbsp curry powder 1 cup chicken broth 1 can coconut milk 14.5 oz diced tomatoes 1 can 2 tbsp tomato paste 1 tbsp coconut sugar 3 large carrots sliced 2-3 large potatoes diced 2 tbsp parsley and /or coriander chopped

METHOD

1. Heat the olive oil in a large pan or Dutch oven
2. Add onion and garlic, and sauté until translucent.
3. Add the chicken and season with salt and pepper
4. Cook for about 5 minutes or until the chicken is no longer pink Add the curry powder and stir
5. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar.
6. Add carrot and potato
7. Stir everything together, bring to a boil then cover with a lid
8. Turn the heat down and simmer on low for another 20-60 minutes
9. Garnish with fresh herbs and serve over basmati rice

Enjoy x

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