Loading...Ingredients
Units Scale
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 can (14 ounces) coconut cream
- 1 tablespoon tomato paste
- Salt to taste
- Fresh cilantro leaves for garnish
- Cooked rice or naan bread, for serving
Instructions
- In a large skillet, heat the coconut oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the curry powder, turmeric, cumin, and cayenne pepper, and cook for about 30 seconds to release their flavors.
- Increase the heat to medium-high and add the chicken pieces. Brown them slightly on all sides.
- Add the red bell pepper, coconut cream, and tomato paste to the skillet. Stir well to combine.
- Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Season with salt to your taste. If the curry is too thick, you can thin it with a bit of water or chicken broth.
- Serve the curry over cooked rice or with naan bread, garnished with fresh cilantro leaves.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Fat: 35g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g