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Coconut Chicken Curry

This gluten-free, dairy-free, paleo friendly coconut curry meal is easy to make, but fancy enough for company!
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Servings: 4
Ingredients Method

Ingredients
  

  • 1 medium onion sliced
  • 2 tablespoons garlic
  • 1/3 cup diced red bell pepper
  • 2 tablespoons coconut oil
  • 1 tablespoon curry powder
  • 1 cup chicken broth
  • 1 cup Silk Coconutmilk unsweetened
  • 1/4 cup chopped cilantro
  • 1 teaspoon salt
  • 4 chicken breasts
  • 4 large zuchini
  • 1 cup diced pineapple optional

Method
 

  1. CURRY SAUCE: Heat 1 tablespoon coconut oil in a skillet over medium heat. Sautee onion in coconut oil until soft. Add garlic and sautee 1 minute. Add red bell pepper and saute 2 minutes. Stir in curry powder, simmer 30 seconds. Add salt, chicken broth and Silk Coconutmilk and bring to slow, rolling bubble. Simmer like this for 2 minutes. Right before plating, stir in cilantro.
  2. CHICKEN: Salt and pepper chicken, then cook in pan over medium high, turning once during cooking to brown both sides. Remove from heat.
  3. ZUCCHINI NOODLES: Use spiral slicer to make noodles out of your zucchinis and place in large microwave safe bowl. Add 3 tablespoons water to the zucchini and cover with plastic wrap. Microwave for 4 minutes. You want the zucchini to be ever so slightly crispy and not limp!
  4. TO PLATE: Place noodles in the bottom of the bowl. Top with chicken breast, Pour 1/3 cup or so over chicken and noodles. Top with pineapple if desired and serve.