Chicken Coconut Curry
This balanced meal provides plenty of fat, protein, and vegetables. Serve in a bowl or on top of brown rice if you eat grains. With or without the rice, this is a great way to prepare chicken. Add or exclude the habanero pepper, depending on your tolerance for spice.
Ingredients
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1 pound chicken thighs, chopped into bite-sized pieces
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2 tablespoons butter
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½ teaspoon coriander
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¼ large onion, finely chopped
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2 cloves garlic, minced
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1 inch piece of ginger, finely chopped
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1 teaspoon turmeric
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½ teaspoon chili powder
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½ teaspoon curry powder
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Optional: 1 habanero pepper, finely chopped (this pepper is hot!)
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1 tablespoon tomato paste
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½ cup hot water
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5 large mushrooms, sliced
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1-2 cups peapods
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1 large bunch bok choy (or three bunches baby bok choy), stems and leaves separated and chopped
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1 bunch fresh basil, stems removed
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1 15-ounce can full fat coconut milk
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Salt to taste
Instructions
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In a large pan, heat butter over medium heat.
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Add chicken and coriander, cooking chicken until no longer pink on the outside, about 5-10 minutes.
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Remove chicken from the pan, but leave the juices and fat in the pan.
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Add onions and saute for a few minutes.
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Add the garlic, ginger, habanero pepper, turmeric, chili powder, and curry powder and cook until fragrant, about 2 minutes.
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Add the hot water and tomato paste to the pan, stirring to combine all the ingredients.
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Add the coconut milk to the pan and mix well.
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Add the mushrooms, chopped bok choy stems, and peapods and cook for about 5 minutes.
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Add the bok choy leaves and chicken, then season with salt to taste.
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Cook for about 10 minutes, or until the vegetables are thoroughly cooked.
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Add the basil and cook for an additional 1-2 minutes.
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Serve warm in bowls.