Coconut Chicken Curry

Gluten free, Dairy free, Paleo, AIP

Ingredients

 

  • 1kg diced Chicken thigh or breast (can also substitute for tofu, prawns, fish, etc)

  • 1 small can 'Ayam' Light coconut cream

  • Handful of corriander

  • 2 x tbsp coconut oil

  • 1x tsp turmeric

  • 1/2 tsp salt

  • 200g diced pumpkin - steamed slightly 

  • (you can also add garlic, onion, chilli etc if your body can tolerate them)

 

Method

  1. Preheat frying pan and add coconut oil to melt

  2. Finely chop up coriander and place in pan (if you're adding garlic & onion add it in here)

  3. Add diced chicken and cook until the chicken turns white. (don't over cook as the chicken may go dry)

  4. Pour in coconut cream and stir through 

  5. Add tumeric & salt and completely stir through 

  6. Add steamed pumpkin and mix through completely

  7. Turn frying pan down and let simmer for 10-15mins or until sauce has thickened 

  8. You may serve with Rice, naan bread, quinoa or just eat on its own

    Makes 5-6 meals