Dinner tonight was both a success and failure. It tasted awesome (Success!) But the kids did not eat any of the meat (Failure). I also found out how to get rid of the aromatic curry smell in my kitchen while I was preparing the curry (Success?? Maybe??) I managed to forget to add water to my cooking cauliflower that was supposed to be steaming (Failure). There is nothing like the smell of burning cauliflower and hot metal to deodorize a kitchen.

Don’t be afraid to try this recipe because of the ingredient list. It is mostly spices.

Picture: Romaine salad, Cauliflower, Coconut Chicken Curry

Coconut Chicken Curry

(4 servings)

1 lb chicken meat (any kind)
4 tablespoons of coconut oil
2 tablespoons of curry powder
½ teaspoon of turmeric
½ teaspoon of cinnamon
1 ½ teaspoon stevia sugar
1 onion sliced
3 cloves of garlic
1 inch piece of grated ginger
½ can coconut milk
2 tomatoes, diced
Squeeze of lemon
½ cup of plain yogurt (optional)
½ cup cilantro (optional)
Salt and Pepper to taste

Directions:
In a large frying pan heat up the coconut oil on medium heat. Mix in spices: curry powder, turmeric, cinnamon, garlic, ginger and stevia sugar. Cook spices for about 10 minutes. If the spices are starting to look dry and are clumping you can add a bit of water or more oil. Add chopped onion and cook till translucent for 5 minutes. Add chicken, tomatoes, and coconut milk to the pan and simmer  for 25-30min. Squeeze and mix a bit of lemon juice over the curry. Add salt and pepper to taste.

Optional ingredients.:
To cut down on the spiciness of the curry you can add plain yogurt to it. Also if you love cilantro, or if anybody in your family loves cilantro you can add it to this dish.

Amount Per Serving
Calories 430.5, Total Fat 40.1 g, Cholesterol 15.8 mg, Sodium 48.2 mg, Total Carbohydrate 15.4 g, Dietary Fiber 2.8 g, Sugars 1.9 g, Protein 9.3 g

Let me know what you think of this recipe!

To your health,
Catherine Osthaus

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