- 16 oz protein: Chicken breasts or thighs, bone in or out; lamb; beef; or seafood
- 2-3 TB Curry paste or curry powder (NOT curry sauce)
- 12 oz Coconut milk or other fatty milk (half and half, organic)
- 12 oz Broth or water – 1:1 ratio with coconut milk; use bone broth for extra protein/collagen
- one Onion, diced
- three cloves garlic, three tsp ginger
- 1-2 tsp cumin seeds & mustard seeds, each (optional)
- 1-2 TB Ghee or coconut oil
- greek yogurt
- fresh cilantro
- red onion
- cashews, dry roasted (in a pan until fragrant)
- crushed red pepper, to taste
hint: double recipe and freeze leftovers for easy meals. this keeps beautifully for an entire week in a dutch oven in your fridge.
Heat ghee or oil in a dutch oven or big bottomed pot with lid on medium-high heat. Add cumin seeds and mustard seeds; toast until fragrant. Add onion, garlic, ginger, and curry powder and toast for 1-2 min until your eyes water and you sneeze a little. Drop in the coconut milk and chicken. Add broth or water as needed until the chicken is covered. (Use roughly 1 can of milk for every pound of meat, and do a 1:1 ratio of water/broth to milk.)
Heat to a boil, then turn heat down to low and allow it to simmer until meat is cooked (see below). After time allotted, turn OFF stove and move the pot to a cool burner.
SIMMER TIME IS IMPORTANT: 3-4 minutes for cubed breasts/thighs, 6 minutes for bone in chicken.
Take out a large piece and cut into it to see if it’s done. DO NOT OVERCOOK or it will become chewy. The meat will continue to cook after you turn off the heat.
Top with greek yogurt, cilantro, mint, toasted cashews, crushed red pepper, and/or diced red onion. I like to eat mine with a runny egg.
Sides: rice, quinoa, fresh bread or naan
