Curry hits the spot when you have a craving for takeout. Once you have the ingredients ready, the dish comes together very quickly! This recipe calls for sliced chicken breast. Try freezing thinly sliced chicken breast to help the recipe come together even faster.
- Yield: 6 Servings
- 3 tablespoons (45 grams) melted coconut oil
- 3 tablespoons (45 grams) melted palm oil
- ½ cup (80 grams) diced yellow onion
- 1 tablespoon (6 grams) curry powder
- 1 pound (454 grams) thinly sliced chicken breast
- 2 teaspoons (6 grams) minced garlic
- 2 teaspoons (6 grams) minced fresh ginger root
- 1 (15.5-ounce) (400 grams) can coconut milk, full-fat and unsweetened
- ½ cup water
- ½ cup (56 grams) oil-roasted peanuts
- ¼ cup (15 grams) chopped cilantro, stems and leaves
- Salt to taste
- Optional: red pepper flakes
- Heat the coconut oil and palm oil in a sauté pan over medium heat. Add the onion and curry powder and sauté until the onions are soft. Add the sliced chicken and sauté until the chicken is opaque. Add the garlic and ginger and stir very well to combine.
- Pour the coconut milk and water over the chicken. Add the peanuts and stir to combine. Bring the coconut milk to a simmer and cook for about 15 minutes, the curry should be slightly thickened and the chicken cooked thoroughly. Turn off the heat and stir in the chopped cilantro and taste for seasoning. Add red pepper flakes to taste, if desired. Divide into six portions and serve over 100 grams or 1 cup of cooked Cauliflower Rice.