I want to share with you one of my weekly favorites! This dish warms my belly, and I always feel amazing after eating curry. I make sure that we have enough for leftovers!
Avocado oil – good healthy fat, great for brain and heart health. Helps to keep inflammation at bay.
Coconut Milk – another great fat for brain and heart health! Rich in fiber, vitamins, and minerals.
Veggies – you can add whatever you’d like – great for digestion and delivers vitamins, minerals and fiber.
Garam Masala – aids in digestion, manages blood sugar, reduces inflammation, helps to detoxify toxins, reduces gas and calms an upset stomach.
Curry – helps keep cholesterol in check, fights cancer, aids in digestion, reduces inflammation, and detoxifies toxins.
Turmeric – powerful anti-inflammatory, increases absorption of antioxidants, improves brain health, improves heart health, and helps to prevent and fight cancer
Cardamom – aids in digestion and boosts immune system.
Cilantro – contains antioxidants, vitamins, and fiber – helps to lower LDL cholesterol.
As you can see, there’s a reason my body feels amazing after eating curry!
So let’s get to making this amazingly healthy and tasty dish!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 2 lbs Boneless Skinless Chicken Breast cut into small pieces
- 1 tbs avocado oil 100% and cold pressed
- 1/2 cup Plain Bulgarian or Greek Yogurt
- 1 can Whole Coconut Milk
- 2 tbs Garam Masala
- 2 tsp Yellow Curry Powder
- 1 tsp Turmeric Powder
- 5-7 whole Cardamom Pods
- 2 tbs tomato sauce
- 1/2 cup Colored Bell Peppers chopped
- 1/2 cup Rainbow Carrots chopped (regular carrots are fine too)
- 1/4 cup fresh Cilantro chopped
- 1 1/2 tsp Salt
- Pepper to taste
Ingredients
|
|
- In a small bowl add chicken that has been cut into small pieces and coat with 1/4 of yogurt. Add salt and pepper and mix together. Let marinate for at least 30 minutes.
- On medium heat, add avocado oil to a large non-stick pan. Let pan get nice and hot, then add bell peppers and carrots. Cook for about 5-10 minutes.
- Add chicken, garam masala, curry, turmeric, *salt, *pepper (*if you didn't marinate chicken, otherwise it will be in with chicken) and cardamom pods. Mix chicken and spices together and cook chicken until almost done.
- Add coconut milk, yogurt, and tomato sauce and stir - cook sauce until it has decreased by half and thickened up.
- Add chopped cilantro
- ~Enjoy!
I like to serve curry with jasmine or basmati rice
Use pasture raised chicken if possible.
If you are short on time and don't want to marinate the chicken, just move forward with the recipe.
I like biting into the cardamom pods and eating the seeds with the curry but that's just me, haha! You can remove the pods if you don't like the taste of the seeds.