Super-Healthy Chicken Coconut Curry Recipe
This recipe would have to be one of my all-time favorites. In fact, I can safely say that my entire family is well and truly sick of it, as it’s pretty much the only thing I cook when visitors come over. I’m guessing a few friends will recognize it as well. Hey, if it’s not broke, don’t fix it right?
Anyway, what’s not to love about a recipe that tastes fantastic, takes less than 10 minutes to pre-prepare, and has all the ingredients for a healthy and nutrient-filled dinner? With metabolism-boosting benefits! If that’s not enough to sell you on giving it a go, then nothing is.
Kat’s Chicken Coconut Curry (serves 4, possibly with leftovers)
- 700-1000 grams chicken thighs. Skin on if they’re organic, skin off if not. Chicken thighs are preferable to breast as they’re higher in purine, an important form of rich protein with fat loss and health benefits. They’re also much tastier, and cost less!
- 3 cloves fresh garlic or 2 flat teaspoons crushed garlic if you can’t be bothered
- One large red chili, or chili flakes to save time
- An inch or so of fresh ginger
- Coconut oil
- 4-5 bay leaves
- 2 tins organic coconut cream or milk (coconut oil and cream are super-good for your metabolism and a wonderful way to boost long-term energy)
- 4 stalks celery including leaves
- 2 handfuls of mushrooms
- 1 large carrot
- 1 large handful green or yellow beans, or snowpeas if beans aren’t available
- Half a head of cauliflower
- Some baby corn (optional)
- Organic sea salt
- Fresh coriander or basil
If you know you’ll be home late or are prone to dinner-time laziness, it helps to chop the vegies in the morning and leave them in a bowl in the fridge. I chop everything pretty roughly, myself – so long as it’s clean and any unwanted stalks or heads are removed, then it’s all good. You’ll notice my quantities are fairly vague as well – this is because I just throw in however much looks right to me at the time! Nobody said cooking has to be a fine art.
The exception is the fresh ginger, chili and garlic (if you use it) – chop fine, and throw into a wok or large, deep pan after heating with some coconut oil. While that’s simmering (keep an eye on it and stir occasionally), take 2 minutes to cut up your chicken thighs. I use cooking scissors as they’re far quicker than a knife. Throw the bird in, and get to work on your vegies. Or stop for some wine if you were smart enough to pre-chop in the morning.
Once the chicken is pretty much done (around 5-7 minutes), add your vegies, and stir-through. Within a minute or two, add your coconut milk, and throw in those bay leaves, along with a few pinches of sea salt. Let cook on low for around 10-15 minutes, or put the lid on if you want to speed this process up. Stir occasionally either way. Use this time to unpack your bag and prepare your things for the next day.
Serve with freshly torn coriander or basil mixed through, and possible some additional sea salt. Pick out the bay leaves first if you can be bothered!
Let me know what you think.
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