Friday, February 19, 2016

Coconut Curry Chicken

This is grain and sugar free- and super delicious!

Coconut milk
Ground cloves
Smoked paprika
Ghee (to be dairy free, use coconut oil)

This dish is something we sort of made up on the fly. It is really just a guide of what might go in, do what you like most.

We use a canned, full fat coconut milk without added gums (I think the gums cook up weird).

We use about 1 can per pound of chicken.

Dice and cook the chicken in a large skillet, cook with a tbl or so of ghee or coconut oil.
Add the coconut milk and the seasonings.

My method is usually to add a shake of each and about a tsp each of Stevia and Salt. Keep adding until it's the right taste for you. Let simmer for a few minutes for the flavors to meld.

I will say I use the cinnamon is sparing, but it needs to be there.

And I'm probably pretty heavy on all the rest, but it's really a personal thing.

Try serving this over my Basmati Rice.

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