Aug 12 2009 373

If you are anything like me you are trying to eat more coconut, especially the oil. Coconut has tons of great properties, but for me I have been encouraged to consume more coconut because of it’s helpfulness in metabolism and thyroid support. But I’m not naturally drawn to coconut flavors, so it has been a struggle, especially since I avoid sweeteners and grains.

Because my favorite forms of coconut are the sweet treats, I am having to be more mindful of using coconut oil and milk in savory dishes. I am using it more for vegetables, sauteeing and dishes like this Indian coconut chicken curry.

I have been using this recipe for the past couple of years and have tasted no better curry. Granted, this was the first curry I had ever eaten, but I think it is delicious. I got it straight out of Sally Fallon and Mary Enig’s book Eat Fat Lose Fat, so I can not claim it for my own. But because we eat it so often nowadays and I enjoy it so much I thought I would share it with you. It’s a great way to get a boost of coconut without having to have sweets.

Indian-Style Chicken Curry

from Eat Fat, Lose Fat

Recipe Notes: I oftentimes will use pre-cooked meat leftover from a roasted chicken. I simply skip the browning step. I also like to add vegetables like eggplant or zucchini to this to bulk it up a bit. Feel free to serve it over brown rice if you’d like.

  • 1 1/2 pounds of skinless chicken meat, cut into 1/2 inch pieces
  • 4 tablespoons of ghee or coconut oil
  • 2 medium onions, finely chopped
  • 2 tablespoons turmeric
  • 1 tablespoon ground fenugreek
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne powder
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cardamom
  • 2 cups chicken stock
  • juice of 1 to 2 lemons
  • 2 garlic cloves, peeled and mashed
  • 1 can whole coconut milk
  • sea salt to taste
  1. Pat chicken pieces dry. Heat ghee in a large skillet over medium-high heat. Add chicken pieces and saute in batches. Remove each batch with a slotted spoon and set aside.
  2. Add onions and saute until soft. Add spices and saute, stirring, for several minutes, or until flavors are released. Add chicken stock and lemon juice and bring to a boil. Stir in garlic, chicken and coconut milk.
  3. Lower heat and simmer, uncovered, for about 15 minutes, stirring frequently until sauce is reduce and thickened. Season with salt. Serve with green onions and crispy cashews or peanuts.


This post is a contribution to Real Food Wednesday.