Friday, June 11, 2010

Coconut Curry Chicken

Coconut Curry Chicken

from PaleoDish

Serves 2-4


  • 2 chicken breasts- cut into pieces
  • coconut/olive oil
  • 1/2 cauliflower- chopped
  • 1/2 large onion- thinly sliced
  • 1 red pepper- chopped
  • 1/2- 3/4 can coconut milk
  • 3 tbsp curry powder (depending on your taste)
  • 1 tbsp cumin
  • a few shakes of chili flakes
  • ground fresh pepper to taste
  • 8 bay leaves
  • side- 1 bundle of asparagus


  • brown the chicken in coconut/olive oil on medium heat (set aside)
  • when done add in the veggies and cook until softened
  • then add in all other ingredients (spices and coconut milk), and the chicken back in as well
  • stir everything together while cooking on low heat for another 20 minutes or so
  • in the meantime, prepare the asparagus and put in oven during last 5 minutes of chicken cooking time
  • serve the coconut chicken curry on the bed of asparagus
  • enjoy!

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