Chicken Curry

This dish brings such a sense of familiarity to me. My grandmother used to make the most delicious chicken curry. It is versatile, and you can add or omit any vegetables you'd like.

  • 1 cup 2/3 cup coconut milk

  • 1-2 onions, sliced

  • 2 tbsp olea essence olive oil

  • 2 tbsp chili powder or chili paste

  • 2 tbsp curry powder

  • 1 tbsp monk fruit sweetener or brown sugar

  • 1 tbsp sesame oil

  • 1 pound of boneless, skinless chicken breasts cut into 1inch chunks

  • 2 medium carrots, sliced

  • 1 bag of frozen cauliflower

  • 2 tbsp of cilantro, chopped

  • Juice of one lime

  • Salt & pepper

  1. Heat a large sauté pan with 1 tablespoon of the olive oil and sauté the onion for 3-4 minutes or unl limp. Pour in the coconut milk then bring to a boil, srring.

  2. Stir in the curry paste, curry powder, and monk fruit sugar. Allow to simmer for about 8 minutes to blend and concentrate the flavors.

  3. Add the carrots and cauliflower to the curry mixture, cover, and continue to simmer gently for about 20 minutes.

  4. Meanwhile, place a large sauté pan over medium high heat and add the remaining tablespoon of olive oil and the tablespoon of sesame oil. Sauté the chicken chunks unl golden brown (they do not have to be cooked through).

  5. Add the browned sautéed chicken to the curry mixture, cover, and cook over low heat for another 10-15 minutes, unl the chicken is cooked through and the potatoes are tender.

  6. Before serving stir in the lime juice and cilantro. Serve immediately.

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