After searching around my pantry and searching the internet for a possible coconut curry chicken, I came up with a recipe that my husband proclaimed the best meal ever!
I am currently not eating gluten, dairy, or sugar...so this recipe had to fit that bill as well!...and it did! :)
Sorry I don't have a picture to post yet, but I'm sure I'll be making this again in the real near future and I'll get one then.
1 T coconut oil
1 large carrot, grated or use a peeler to make thin peels of carrot
1 medium onion, sliced in strips
1 medium zucchini, sliced lengthwise into matchstick sized strips
1 large garlic clove, crushed and chopped
1 pound chicken breast cutlets (basically one breast sliced in 3 thin pieces)
2 1/2 teaspoons curry
1 teaspoon garam masala
1 teaspoon Himalayan salt
1 can light or regular coconut milk
2 T tomato paste
In large pan or wok, heat coconut oil on medium high and place each slice of chicken breast flat on pan, so you can slightly sear each side. (don't move the chicken around or you won't get a nice sear) Give each side 3-5 minutes, then flip. After the chicken is cooked through, juices running clear, remove from pan and set aside. Without cleaning out the pan, place carrot, onion and zucchini in hot pan. Stir them a bit and let them sit to get a little brown. They should still be tender crisp, just with a little color on them. While veggies are cooking, slice the chicken into strips, again matchstick size. Then, add chicken, garlic, curry, and garam masala. Stir to coat. Add tomato paste and stir to coat. Add can of coconut milk and mix thoroughly. The sauce will slightly thicken. Finally add salt to taste.
Either serve over quinoa or in lettuce wraps (I used butter lettuce).
*All of my ingredients are organic except for my spices, though I am trying to head in that direction.