Easy Turmeric Chicken Curry

21

Prep time:15 min

Cook time: 25 min 

Really easy flavorful!! Looking to spice up a weeknight with an easy colorful dish, try this!

Tools:

Cutting board 

Knife 

Tongs 

Measuring spoons

Measuring cups 

Can opener 

Tongs 

sauté pan

Prep time 15 min. Cook time 25 min. 

Ingredients:

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 

Method:

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! 

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