Happiest of hump days to you all! I am extra happy today because I didn’t know what to expect when I threw this recipe together and it was ahhmazing. I’ve had curry once in my lifetime and it was pretty tasteless. I can assure you that this chicken curry is not tasteless. I will for sure be making this recipe again. It might look like a lot of ingredients and steps, but it truly is simple to make. If you’ve never had curry before, make this recipe! If you’ve had curry before, still make this recipe!
I’ve been having some fun changing up our dinners lately. I usually cook up some chicken, burgers, steak or fish and pair it with a vegetable and complex carb but I have been changing things up lately and loving it. I am making more casseroles, dishes like this curry and this Paleo BBQ Sloppy Joe’s I just shared the recipe to earlier this week.
Don’t get bored with your weekly dinners and change it up from time to time. There are tons of quick, healthy and delicious recipes here that will keep you excited about eating healthy!
- 2lbs boneless skinless chicken breasts, cubed
- 2 tbsp coconut oil, divided
- ½ yellow onion, chopped
- 3 garlic cloves, minced
- 1 red pepper, chopped
- 8 asparagus sprigs, ends removed and chopped
- 1 can (14.5 oz) crushed fire roasted tomatoes
- 1 can full fat coconut milk
- salt and pepper to taste
- 2 tsp curry powder
- ½ tsp turmeric powder
- ⅛ tsp cayenne pepper
- Place a large saute pan on the stove over medium high heat and add 1 tbsp coconut oil. Once the oil is melted, add the chopped chicken and salt and pepper to taste. Cook until fully cooked through. Stain the chicken juice and set the chicken aside.
- Place the same skillet back on the stove and add 1 tbsp coconut oil. Add the onion and cook until translucent (2-3 minutes). Add the garlic and cook for about 1 minute. Add the red pepper and asparagus and cook for 3-5 minutes or until tender.
- Add the crushed tomatoes, coconut milk, curry powder, turmeric and cayenne pepper and mix well. Bring to a boil. Once boiling, reduce the heat to medium low, cover and let simmer for 25-30 minutes stirring occasionally.
- Serve hot over rice, cauliflower rice or rice noodles.