Dianne Linderman shares her unbelievably delicious Chicken Coconut Curry Recipe which uses real coconut cream (listen to the audio to find out how to get coconut cream from regular store-bought coconut milk).
It is very easy to prepare and makes a perfect lunch or dinner served over rice (white or brown), couscous, wheat berries, or noodles. If you do serve it over brown rice, be sure to cook the same way as Dianne does – by using chicken broth. This gives rice a great flavor, especially when paired with this curried chicken recipe.
Here is what you will need:
♨ 2 tbsp Coconut Oil
♨ 8 Chicken Thighs (or white meat)
♨ 1 sweet Onion, thinly sliced
♨ 3 Garlic cloves, crushed and chopped up
♨ 2 tsp of Ginger, grated
♨ 2 tsp Coriander, grated
♨ 2 tsp Cumin, grated
♨ 2-3 tsp Curry Powder
♨ 1-2 tsp Turmeric, grated
♨ 2 tsp Chili powder (optional)
♨ 3 Tomatoes, coarsely chopped
♨ 1 cup of Coconut Cream
♨ 1 cup Chicken Stock
♨ 2 tbs Cilantro, chopped
♨ 1 tbs Brown Sugar (or Stevia, or Maple Sugar)
This easy recipe combines chicken with one of it’s best culinary companions – curry! Add a bit of coconut cream (and all the health benefits that it gives you), and you’ve got yourself a healthy, delicious meal. Bon appetit!