Easy Turmeric Chicken Curry

35

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 (đŸ”„) 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 sautĂ© 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. VoilĂ ! 

Steamed rice is great on the side for this dish. Scoop your curry over rice and enjoy! 

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