I created this curry while being sick with the flu. April has been a horrible month for my son and I. We caught one thing after another to finish with the flu, deep cough, migraines, and so on. I can’t remember the last time I felt that bad. I’m still recovering and slowly starting to feel better. So while I was sick, and while the weather in April wasn’t great (today its the end of April and it’s 2 degrees outside..), I wanted to make a very nourishing and grounding dish so I created this warming, nutritious and healing chicken curry.
I used organic chicken thighs, which contain more fats and minerals than chicken breasts. In North America we have the tendency to only eat chicken breasts but there are other nutritious part guys. The only thing, in my opinion, is you kind to want to make sure to use organic, local chicken – and not the grain-fed or vegetarian one. Chickens aren’t vegetarians and they eat bugs and stuff.
This curry is made with organic chicken thighs, coconut oil and coconut milk, onions, garlic and ginger to boost the immune system, and spices like yellow curry, paprika, turmeric, cinnamon and freshly ground black pepper (to increase absorption of turmeric). I served it over a bed of cauliflower rice.
To make cauliflower rice, you simply put cauliflower florets into your food processor and process until you get the size of rice. Then I simply cook it in a skillet with a little olive oil, pink salt and sometimes herbs or spices.
This yellow chicken curry is fragrant and delicious, dairy-free, and will help to warm you, ground you and boost your immune system.
Yellow Chicken Curry
Dairy-free chicken curry made with chicken legs, coconut oil and coconut milk, onions, garlic and ginger to boost the immune system, and spices like yellow curry, paprika, turmeric, cinnamon and freshly ground black pepper.
- 2 tablespoons coconut oil
- 8 chicken thighs
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 tablespoon grated ginger
- 1 tablespoon yellow curry powder
- 2 teaspoon unrefined salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- Pinch cinnamon
- Freshly ground black pepper, to taste
- 1 large sweet potato, peeled and cut into small dices
- 1 can full-fat canned coconut milk
- 1 cup chopped tomatoes
- Cauliflower rice, or brown rice, to serve
- Chopped cilantro, for garnish (optional)
In a large pot, heat oil over medium low heat.
Add onions, garlic and ginger, and stir until softened about 3 minutes.
Add curry, salt, turmeric, paprika, cinnamon and black pepper, and stir to combine.
Add sweet potatoes, give it a stir and add in coconut milk.
Bring to a light boil, reduce heat to low, cover and simmer for 30 minutes, adding the tomatoes at the last 5 minutes of cooking.
Serve over cauliflower or brown rice and garnish with cilantro if you like.
If you dislike tomatoes, you can replace with another vegetable like zucchini.