Paleo Coconut Chicken Curry

January 16th, 2013

Paleo Coconut Chicken Curry

This delicious and warming recipe for Paleo Coconut Chicken Curry is a classic on The Myers Way®! Turmeric, the spice responsible for this dish’s vibrant color, cools inflammation in the body, while healthy fats from coconut milk and avocado help to heal a leaky gut.

 

 

 

Paleo Coconut Chicken Curry
Paleo Coconut Chicken Curry
Servings Prep Time
4 20 minutes
Servings Prep Time
4 20 minutes
Paleo Coconut Chicken Curry
Paleo Coconut Chicken Curry
Servings Prep Time
4 20 minutes
Servings Prep Time
4 20 minutes
Ingredients
  • 1 Tbsp olive oil
  • 2 cloves garlic chopped
  • 1 onion diced
  • 1 sweet potato peeled and chopped into 1/2 inch cubes
  • 1/2 cup green onions chopped
  • 2 stalks celery chopped
  • 1 organic chicken breast cooked and cut into bite-sized pieces
  • 1/2 Tbsp turmeric
  • 1/2 Tbsp cumin
  • 1 Tbsp coriander
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1 13.5 oz can full fat coconut milk
  • 1 avocado sliced
Servings:
Units:
Instructions
  1. Coat a large skillet with olive oil and heat on medium heat.
  2. When hot, add garlic and cook until slightly browned.
  3. Add chopped onion and more oil, if needed. Cover and cook until onions are translucent.
  4. Add turmeric, cumin, coriander and onion powder.
  5. Mix to coat onions then add sweet potatoes, celery and green onions.
  6. Add 1 cup water and teaspoon of salt to boil sweet potatoes. Let cook until sweet potatoes are soft.
  7. Add cooked chicken and coconut milk. Let simmer to mix flavors.
  8. Top with sliced avocado before serving.

 

 

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