Coconut Chicken Curry
This gluten-free, dairy-free, paleo friendly coconut curry meal is easy to make, but fancy enough for company!
- 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
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.
CHICKEN: Salt and pepper chicken, then cook in pan over medium high, turning once during cooking to brown both sides. Remove from heat.
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!
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.