Paleo Chicken Curry

Paleo Chicken Curry
3 tbs coconut oil
2 small chilli’s, diced
2.5 cm piece fresh ginger root (peeled with spoon)
3 cloves garlic
1 medium butternut squash, peeled and cut into chunks
2 medium carrots, peeled and cut into 1 cm pieces
1 head cauliflower cut into florets
1 onion diced
3 chicken breasts cut into chunks
3 tbs curry powder
1/2 tsp cinnamon
1/4 cup raisins
1/4 cup cashews
2 cans coconut milk
Grate ginger and garlic together to form a paste.  You can do this in a small food processor or by hand using a micro plane.
Heat coconut oil in a large pot over medium heat.
Add ginger, garlic, chili, curry, and cinnamon and cook for 2 minutes, stirring the whole time to be sure garlic doesn’t burn.
Add in chicken and onions and cook for another 5 minutes.
Add in all other ingredients except cashews.  Turn heat down to medium low and cover pot.   Cook for about an hour until veggies are tender.
Uncover, add nuts and cook for 15 more minutes to thicken.
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