This coconut chicken curry is packed with flavor, it’s satisfying and so comforting! It’s a great solution for those craving a creamy meal but are sensitive to dairy. This is not a traditional recipe and you can substitute for most other vegetables, some of my other favorites to use in the curry are broccoli, cauliflower, zucchini, and eggplant.
This curry is one of our go-to meals for colder days. I usually make a big batch of and freeze for days when I don't feel like cooking.
By the way, I am using organic sustainably sourced chicken that comes from family farmers in Virginia. I know that it’s quite a bit more expensive than farm-raised chicken, but if your budget allows I’d highly recommend buying higher quality meats and seafood and finding a supplier you can trust.
COCONUT CHICKEN CURRY:
1-2 cups of the following:
Red bell peppers
2 medium size cubed sweet potatoes
1 can chickpeas
2 cups coconut cream
1 LB organic, pasture raised boneless chicken thighs
2 TBSP curry powder
1 tsp coriander powder
1 tsp ****in powder
½ tsp cayenne pepper
½ tsp cinnamon powder
½ tsp black pepper
1 tsp sea salt
2 tsp Thai red curry paste
Grated ginger (4 inch piece)
3 cups filtered water
2 cups rinsed basmati rice
MY FAVORITE KITCHEN GADGETS:
KitchenAid Mixer: https://amzn.to/3gtwpuB
Espresso Machine: https://amzn.to/3isWdZz
Stainless Steel Kettle: https://amzn.to/3iuSD19
Vitamix Blender: https://amzn.to/2AsThLf
Staub Cocotte: https://amzn.to/2D4EiYR
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