CHICKEN COCONUT CURRY
 
Prep time
Cook time
Total time
 
This recipe has been adapted from one published in Dr. Junger's Book entitled "Clean Eats". It is both delicious and healthy, a great combination!
Author:
Serves: 8
Ingredients
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 Medium Onion, Diced
  • 2 Stalks Celery, Diced
  • 3 Garlic Cloves, Minced
  • ½ t. Onion Powder
  • ½ t. Ground Turmeric
  • 1 T. Ground Coriander
  • ½ t. Ground Cumin
  • ½ t. Ground Ginger
  • 1-1/2 t. Sea Salt
  • 1 T. + 1 t. Cornstarch
  • 8 Boneless, Skinless Chicken Thighs, Cut Into Bite-Sized Pieces
  • 1 Medium Sized Yam or Sweet Potato, Cut Into ½" Cubes
  • 2 - 13.5 Ounce Cans Full-fat, Unsweetened Coconut Milk
  • ½ Cup Diced Green Onions (White & Green Parts) Plus More for Garnish
Instructions
  1. Heat extra virgin olive oil in large pot.
  2. Add onions, celery and garlic and cook until onion is tender and translucent.
  3. Add the Onion Powder, Ground Turmeric, Ground Coriander, Ground Cumin, Ground Ginger, Sea Salt and Cornstarch to the pot and stir to combine.
  4. Add the diced chicken to the vegetables and saute until fully cooked.
  5. Add the sweet potatoes and coconut milk and simmer, covered, until potatoes are tender.
  6. Add greens onions and simmer another 2 minutes.
  7. Serve over brown rice.
  8. Garnish with diced green onions.
Notes
Brown rice takes about 45 minutes to cook so consider cooking the rice simultaneously with the curry.
Recipe by After Orange County at https://afterorangecounty.com/2014/09/19/chicken-coconut-curry/