COCONUT CHICKEN CURRY

Well I'm currently sitting at the Melbourne airport awaiting my flight back to Sydney and decided to take advantage of the free wifi and post today's recipe (finding free wifi in Australia is rare so I'm taking full advantage). Although it was a quick work trip, it was a very good one. I think I ate a bit more than I normally would, but I find it quite difficult to control myself when there's unlimited amounts of food being served! I managed to stick to paleo though so I'm just going to say I succeeded in...well I'm not really sure what in, being a modern cavewoman I suppose? Seems like that should count for something. Anyway, with that being said, today's recipe is another popular go to for me as it combines a good amount of fat, protein and carbs all in one meal.

INGREDIENTS

  • 1 pound chicken, diced
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1/2 tsp turmeric
  • 1/2 tbsp curry paste
  • 1 can coconut milk
  • 1 zucchini, chopped
  • Salt and pepper
  • Cauliflower rice

INSTRUCTIONS

  1. In a skillet cook your chicken in olive oil
  2. In a separate large skillet sauté the onions in olive oil, garlic and ginger
  3. Once the onions are cooked add the turmeric, curry paste, coconut milk, zucchini salt and pepper and bring to boil
  4. When the chicken is finished add it to the large skillet and reduce the heat, cover and let simmer for 15 minutes
  5. Serve over cauliflower rice

Preparation time: 10 minutes | Cook time: 30 minutes | Number of Servings: 2