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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
- 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.
- 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.
- 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.
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my (grain-free) cookbook
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