Gluten Free/Dairy Free: A quick and simple coconut curry that can be made with chicken or a variety of vegetables.
Ingredients
1 cup basmati rice (cook per package instructions)
1 1/2 pounds boneless, skinless chicken breasts or thighs (see notes for vegetarian options)
2 teaspoons mild curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons virgin coconut or avocado oil
1 medium onion, chopped
2-3 cloves garlic, chopped
2 inches fresh ginger, peeled and grated
1 (14-ounce) can full-fat coconut milk
2 teaspoon honey
red pepper flakes, optional
fresh chopped cilantro for garnish
Honeydew Salad
1 cup diced honeydew melon
1 tablespoon chopped fresh cilantro
2 teaspoon white wine vinegar
1 tablespoon chopped shallot
red pepper flakes (optional)
Instructions
Get your rice on the stove using the package instructions.
In the meantime, in a medium bowl, toss the chicken with curry powder, cumin, salt, and pepper.
Heat oil in large pot or dutch oven over medium-high heat. Add onion, garlic, ginger and a pinch of salt and cook, until softened, about 2 minutes.
Add the chicken, any additional vegetables/beans except for the greens (see notes) and the coconut milk to pot and cook, stirring occasionally, until chicken is cooked through and sauce has thickened, 10-15 minutes.
Meanwhile, in a small bowl, combine the honeydew, cilantro, vinegar and shallot. Set aside
Add the honey to the curry and season with salt and pepper. If you are using greens like kale or spinach, this is the time to fold them in as they will simply wilt into the the dish.
Serve with basmati rice. Divide among 4 bowls. Top with honeydew salad and freshly chopped cilantro.
Notes
Optional Add-ins:
1-2 cups sweet potato, potato or butternut squash
1 cup of chickpeas, rinsed and drained
2 cups of chopped greens like kale or spinach
1 cup of diced tomatoes
To make vegetarian, add the following instead of the chicken:
3-4 cups of sweet potato, potato or butternut squash
1-2 cups of chickpeas
2 cups of chopped greens like kale or spinach
Recipe by Katie Cavuto at https://katiecavuto.com/blog/2017/12/20-minute-coconut-chicken-curry/