Recently a friend asked about cooking curry at home rather than going out… She wanted a good ‘date night’ type recipe, and frankly, she asked the right person. This dish is quick and easy so that while the chicken (or other protein is cooking) is tenderizing you can clean and/or get all glammed up. The quick run-down on this recipe is that it is gluten-free, dairy-free, a great source of protein, antioxidant rich, and loaded with flavor. The leftovers from this dish taste amazing (ahhhh-mazzzzzing) reheated. On a final note this dish does not have to be made with chicken rather other proteins such as shrimp, turkey, or beef can be utilized.
- 1.5# chicken tenders; chopped into chunks
- 1 can (8 ounces) light coconut milk
- 1 medium size zucchini; sliced/halved
- 1 cup red and orange bell peppers; strips
- 3 heaping tablespoons of unsweetened coconut flakes
- 2-3 ounces water
- 1 medium size yellow onion; minced
- 4 bay leaves; whole
- 3 springs rosemary; minced (fresh)
- Coconut oil to heat up the frying pan
- 2 (or 3 if you want a bold taste) tablespoons of each spice: tumeric, garlic powder, and ginger, and paprika
- 3 tablespoons of curry powder
- 1 teaspoon of cinnamon and black pepper
- If you want an extra kick: 1 teaspoon of cayenne pepper (probably my favorite ingredient)
- To taste: garlic salt or sea salt
- Under medium heat add coconut oil to heat up a large stir-fry pan then add the yellow onions. Cook until carmelized.
- Add the water and coconut milk – stir well. Allow the mixture to heat up well for about 5 minutes then add the chicken, coconut flakes, vegetables, and spices (including the bay leaves and rosemary).
- Stir the mixture well until homogeneous for 5 minutes then reduce to low heat and allow to simmer for 20-25 minutes either covered or uncovered.
- Serve atop your favorite rice. (I used basamati rice with some spicy southwest seasoning for an extra kick.)
- Happy date night y’all!
xxx – Sarah