Prep time:15 min
Cook time: 25 min
Really easy flavorful!! Looking to spice up a weeknight with an easy colorful dish, try this!
Prep time 15 min. Cook time 25 min.
Chicken 1 whole breast sliced very thin
Chili oil 5 T.
Broccoli 1 head
Cauliflower 1 head sliced
Sweet red pepper 1 whole chopped large
Onion 1 small onion
Fresh garlic 6 cloves
Button mushrooms 6 washed and sliced
2 can full fat coconut milk
Turmeric Curry powder 1 T. + 6T. or add turmeric to your current curry powder
Espelette powder 1T.
Pink Himalayan Salt TT.
Fresh cilantro ripped for when serving
ADDITIONS optional for extra punchy flavor
coconut aminos 1 T. to 4 T. Whatever you like
Chili paste (🔥) go crazy ~ okay start with a small amount and build from there
Soy sauce 1 T.
Fresh pineapple ~ I used pineapple that was going bad, used approx. 1/2 cup
Dry ingredients, Espelette powder/Himalayan salt/1 T. turmeric Curry powder (leaving 6T. for making sauce)
Shake over chicken pieces, combine with hands kr tongs to coat them Let sit for 20 min.
Then sauté chicken with the chili oil. Make sure oil is hot but not smoking. Chicken is thin it will cook quickly.
After about 2 min. add the onions and garlic, then, one veggie at a time.
Letting each one cook for a couple minutes before adding the next.
After all veggies have been added pour the two cans of coconut milk over chicken and veggies, cover with lid. Voilà!
Steamed rice is great on the side for this dish. Scoop your curry over rice and enjoy!