Curry doesn’t get easier or yummier than this. Serve over steamed rice.
- 2 Tbsp. coconut oil
- 2 chicken breasts
- 1 onion
- 1 bell pepper
- 1–3 tsp. curry powder
- 1/2 tsp. garlic powder (or 1 clove fresh garlic)
- 1/2 tsp. ginger or 1/2 inch fresh grated ginger root
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 2 Tbsp. tomato paste
- 1 can coconut milk
- 1 tomato
- 1/2 half of a fresh pineapple
- 1 fresh mango
- aprox. 2 cups fresh seasonal veggies (summer squash, zucchini, brocolli, more onions, peppers, or whatever your heart can imagine in your curry)
- 1/2 c. raisins
- 1/2 bunch fresh cilantro
- juice from 1/2 lime
- Chop veggies and fruit into small cubes (no bigger than 1/2 inch) and divide them into two bowls: One for crunchy veggies that take longer to cook (onions, peppers, broccoli, etc.) and one for softer veggies and fruit that doesn’t need long to become tender (mango, pineapple, summer squash, tomatoes, etc.)
- Dice chicken into bite sized pieces.
- Melt coconut oil in large frying pan over medium high heat. Add chicken and all the veggies from the crunchy bowl. Saute, stirring occasionally, until chicken is no longer pink on outside and veggies are starting to get tender (chicken will finish cooking as other ingredients are added.)
- Add curry, garlic, ginger, salt, and pepper and stir and cook until incorporated (curry powder is a personal preference thing–I like to add as much as possible while still not making it too spicy for my kids–that amount differs for everyone. Start with a teaspoon if you’re unsure–you can add more later on)
- Add tomato paste and stir until it is melted into the veggies, then pour in the coconut milk. Stir until well combined.
- Pour in the soft fruit and veggies and simmer for about 5 minutes until they are softened.
- Add cilantro, lime juice, and raisins. Stir to combine, then taste test to see if it needs more salt or curry or a bit more of the other spices.
- Prep Time: 40 mins
- Category: Dinner
- Cuisine: Indian