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Coconut and Lime Curry Chicken
This chicken recipe pulls together some of our favorite flavors and superfoods: coconut, lime, garlic, ginger, and turmeric. It makes a complete meal on its own, or it can be paired with nutrient-dense white rice, sweet potato, or avocado. Because of the large amount of chopping involved, I like to prepare all of the vegetables before I start cooking.
Serves 10-12
For the chicken:
- 4½ pounds boneless, skinless chicken thighs, cut into 1-inch wide strips
- 4 tablespoons coconut aminos
- 3 cloves garlic, pressed
- ¾ teaspoon finely ground Celtic sea salt
- 4 tablespoons unrefined coconut oil
For the vegetables:
- 3 white or yellow onions, chopped large
- 4 celery stalks, chopped large
- 6 large carrots, peeled and chopped large
- 3 baby bok choy or ⅓ of a head of green cabbage, chopped
- 2 yellow squash or small zucchinis
- 2 teaspoons finely ground Celtic sea salt
- 6 tablespoons unrefined coconut oil
- 1-inch knob of ginger, pressed, or ½ teaspoon dried ginger
- 4 cloves garlic, minced or pressed
- ¾ teaspoon dried turmeric
- 4 tablespoons coconut manna
- Juice from 1 lime (about 2 tablespoons)
Instructions
- Place the chicken in a bowl with the coconut aminos, garlic, and salt. Stir to combine and place the bowl in the refrigerator to marinate while you chop the vegetables.
- Put the onion in a large sauté pan with 6 tablespoons unrefined coconut oil. I use a 12-inch stainless steel sauté pan for this recipe. Sprinkle the onions with 1 teaspoon salt.
- Turn the heat on high to get the onions cooking quickly, and sauté the onions for about 5 minutes, stirring occasionally. A bamboo spatula works well for this recipe. It’s okay if the onions get a bit of brown, caramelized color during this step.
- Reduce the heat to medium-high. Add the carrots and celery to the pan, season with ½ teaspoon salt, and stir to combine. Sauté for 5 minutes.
- While the carrots and celery are cooking, add 4 tablespoons of coconut oil to a separate large skillet or pot and heat over medium-high heat until it is shimmery but not smoking. Add the marinated chicken to this skillet and sauté for about 10 minutes.
- Once the carrots and celery have been cooking for about 5 minutes, add the cabbage and squash/zucchini to the sauté pan. Season with the final ½ teaspoon salt and stir to combine. Saute for 5-8 minutes.
- When the vegetables are nearly done, make a little space to sear the garlic and ginger just until fragrant, about 1 minute. Then stir the garlic, ginger, and turmeric into the vegetables and cook for another minute.
- Turn off the heat for the vegetables. Add the coconut manna and lime juice to the pan, and fold it all together.
- Once the chicken is fully cooked, turn off heat. Serve the chicken over the vegetables.
Reprinted from www.nourishedandnurturedlife.com.
Sarah R. Smith is Vice President of the Raw Milk Institute, a non-profit that educates about the benefits and farming practices of low-risk raw milk. Sarah is also a homeopathic practitioner and homeschooling mother of two teens. Since 2011, Sarah has written about real food and health on her website (www.nourishedandnurturedlife.com). As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. Formerly, Sarah worked as a NASA Aerospace Engineer for a decade, prior to shifting her focus to health and wellness.
Published in the Journal of Health and Healing™
Spring 2024 | Volume 48, Number 1
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