Chicken curry with coconut milk (AIP, paleo, whole30)
Boneless chicken breast simmered in a rich and spicy coconut sauce.
Ingredients
- 1 boneless, skinless chicken breast
- 40 g raisins
- ½ medium onion
- 1 teaspoon coconut oil or other oil of your choice)
- 125 ml coconut milk
- ½ teaspoon ground turmeric
- Pinch of ground cinnamon
- Pinch of ground ginger
- Pinch of ground cloves
- Pinch of sea salt
Optionnel :
- 1 tablespoon chopped cilantro or chopped parsley
Instructions
- Dice the onion. Heat 1 teaspoon coconut oil in a medium sized skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden.
- In the meantime, cut the chicken breast into cubes and add it to the skillet. Cook, stirring often, for about 2-3 minutes. Then add the raisins, coconut milk, turmeric, cinnamon, ginger,cloves and salt. Let it cook for about 5 more minutes, stirring regularly.
- Right before serving, add the cilantro or parsley. And voilà! If you are on an AIP, paleo or whole30 diet you can serve this with cauliflower rice (regular rice if you’re not on one of these diets) or with sweet potatoes and/or spinach.Bon appétit !
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition facts per serving
Calories: 554kcalCarbohydrates: 41gProtein: 28gFat: 34gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 72mgSodium: 161mgPotassium: 1131mgFiber: 4gSugar: 2gVitamin A: 62IUVitamin C: 9mgCalcium: 54mgIron: 6mg
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