Organic Creamy Coconut & Garlic Chicken


Organic Creamy Coconut & Garlic Chicken

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Organic Creamy Coconut & Garlic Chicken
This super Organic Creamy Garlic and Coconut Chicken will surprise you, despite it being amazingly delicious you'll find no heavy cream in sight. Made with coconut milk, this dairy free chicken recipe is both super delicious and you'll find that it's much easier on the tummy.
Organic Creamy Coconut & Garlic Chicken
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Course Main Dish
Keyword Chicken
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Keyword Chicken
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Organic Creamy Coconut & Garlic Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. In a medium sized bowl mix together the vinegar, salt, pepper, and curry powder. In another separate plate spread out the flour.
  2. Then take your chicken and dip each into the vinegar mixture and then into the flour. Coat all sides well.
  3. In a medium sized skillet or chefs pan heat the oil on a high heat, when hot lower to medium and add the onion, garlic and ginger. Stir and cook until the onion starts to turn translucent.
  4. Add the chicken, coat it well with the fried onion and garlic before adding in any of the vinegar mixture that's left over. Then fry on both sides for approximately 10 minutes until the chicken is nice and brown on the outside.
  5. Pour in the bone broth and coconut milk. Bring to the boil, then turn the heat down to low and simmer with the lid on for 10 minutes.
  6. After 10 minutes remove the lid, do a quick salt check, and add in the black mustard seeds and the spinach. Give it all a quick stir and allow to simmer on low for a further 10 minutes
  7. Serve this chicken dish hot! You can enjoy this with some fluffy white rice, your favourite roasted veggies or some crusty bread.
Recipe Notes

*If you don't have roasted curry powder you can use equal parts cumin seeds, coriander seeds and fennel seeds. Roast them on a frypan at a low flame (no oil) for 10-15 minutes and then grind them in a mortar and pestle.

*You can also through in diced potato or two!

Check out more delicious recipes on my blog  The Blunt Knife, the place for the curious foodie and adventurous cook. It's filled with so many healthy recipes using the South Asian/Sri Lankan spices that I grew up eating.Check us out on Instagram @the_bluntknife.


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