If you know me you know I don’t eat meat/poultry, but I still cook it for my family. I whipped up this Coconut Curry Chicken in about 15 minutes using some leftover cooked chicken. The sauce can easily be used to make a shrimp or veggie curry and it’s super flavourful. Don’t worry I’ve made this before, and just in case you were wondering I tasted the sauce before I added in the chicken. It is so good even my 3 year old daughter likes it, that’s how I know it’s a winner! We served it with a side of Cilantro-Lime Brown Rice but if you want to keep it paleo-friendly then omit the grains.
#FreshTip: Make your own curry from scratch to avoid any unknown gluten, sugar or who knows what. Curry powder from scratch is super easy, and it tastes amazing. Check out Meghan Telpner’s ‘The UnDiet Cookbook‘ for a straightforward recipe.
- 1 tbsp extra virgin olive oil
- ¼ cup onion, finely chopped
- 4 cloves, garlic minced
- 1 jalapeño, de-seeded, finely chopped
- 1 tbsp curry powder
- 1 can coconut milk (sulfite-free)
- ½ fresh lime juice
- 1 tsp lime zest
- ½ tsp sea salt
- ½ tbsp coconut sugar
- 4-5 cups cooked chicken
- 2 tbsp cilantro, finely chopped
- 1 tbsp green onion, finely chopped
- Sauté onions, garlic and jalapeño in olive oil for 3 minutes or until soft.
- Stir in curry powder and cook for 30 seconds to 1 minute, do not burn.
- Add coconut milk, lime juice, lime zest, sea salt and coconut sugar and cook until it bubbles and thickens up, about 2 minutes.
- Add in cooked chicken, stir until sauce completely covers it and simmer for 5 minutes.
- Top with cilantro and green onion and serve over a bed of Cilantro-Lime Brown Rice or omit grains to keep meal paleo-friendly