Chicken Curry
D-E-L-I-C-I-O-U-S! When I was three, I had a cup with Big Bird on it & a speech bubble coming out of his mouth that said, “Mmm, mmm, this is delicious.” My mom made me learn to spell that big word before she would let me drink out of that Big Bird cup. But I think it has served me well in life, since I love to make & eat delicious food. And since I blog about food, I need to write that word a lot. 😂
This amazing Chicken Curry is so D-E-L-I-C-I-O-U-S & delivers a plate full of taste & nutrition in one bowl.
This stuff literally is better than any Indian take out you’ve ever had. Mainly because it’s made with whole food, nutrient dense ingredients, but also because it’s quick & easy.
Chicken Curry
ingredients
for the chicken:
3 pounds chicken thighs, cubed
1 tablespoon olive oil
1 tabelspoon sesame oil
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon pepper
for the veggies:
2 red bell peppers, seeded & sliced
1 large head broccoli, cut into florets OR
1-16 ounce bag frozen broccoli
1 tablespoon olive oil
for the sauce:
1 can coconut milk
1 jalapeno
2 cloves garlic
2” piece of ginger, peeled
2 pieces of lemongrass, peeled
1/2 cup vegetable or chicken broth
2 tablespoons coconut aminos
1 tablespoon lime juice
2 teaspoons curry powder
1 teaspoon tumeric powder
1 teaspoon salt
directions
toss the chicken in 1 teaspoon curry powder, 1 teaspoon salt & 1/2 teaspoon pepper.
make the sauce before you start cooking the chicken. to do this simply add all the sauce ingredients to a high speed blender & blend on high 40-60 seconds until it is completely creamy.
heat a large skillet with the olive oil & sesame oil over medium-high heat. add the chicken to the pan & stir to cook for 6-8 minutes. when the chicken is almost completely cooked, transfer it to a large bowl & keep warm.
add the remaining tablespoon of oil to the pan & saute the broccoli & red bell peppers several minutes until they are tender crisp.
add the chicken back into the pan. pour the sauce over the chicken & veggies & cover, cooking on low an additional 10 minutes.
serve with cauli-rice.