Coconut Curry Chicken

Oh. My. Gosh. This recipe is just divine. I finally figured out how to make the sauce creamy and thick! This is a little on the spicy side, so, if you prefer you can skip the sriracha sauce.

(Serves 4-6)

ingredients:

  • 2 lbs chicken thighs, chopped in cubes
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp coconut oil, for cooking
  • 1 can full fat organic coconut milk (I like Whole Foods 365 brand, BPA free can)
  • 2.5 tbsp curry powder
  • 1-2 tsp sriracha
  • juice of 1 lime
  • small handful fresh basil
  • Arrow Root powder (thickening agent)
  • Salt and pepper, to taste

method:

Melt some coconut oil in a large pot or dutch oven. Add your chicken and cook over medium high heat until finished. When fully cooked, remove chicken (and juices) and set aside. Next, add another tablespoon coconut oil to the pot and add your garlic and onion and cook for a few minutes on medium high heat. Add your curry powder. Then add the can of coconut milk, stirring everything together, and bring to a boil. Reduce to a simmer and add the chicken, lime juice, sriracha, basil, salt and pepper.

While that’s simmering (covered), mix your arrow root according to package instructions. I got Bob’s Redmill from Whole Foods. Add the arrow root/water mixture to the pot last, just before serving. Be sure and stir everything well.

Serve over organic jasmine rice or steamed, riced cauliflower!

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