Chicken, Kumara, Coconut & Turmeric Curry
+ Prep | 25 Minutes
+ Cook | 1 hour
+ Serves | 4-6 people
+ No Gluten, Dairy, Egg, Soy or Nightshades
This was one of my creations several years ago when I was on the Autoimmune Protocol and had excluded many foods during the elimination phase.
Everyone in our house loves it so we’ve kept it on rotation! The whole food ingredients are super basic, nutrient-dense and it’s easy to prepare.
Ingredients 1
+ 2 tbsp Coconut Oil
+ 400g Boneless Skinless Chicken Breasts (cut in cubes)
+ 1 Brown Onion (diced)
+ 1 large Kumara (approx. 500g)
+ 2 Carrots (cut into match sticks)
+ Spice Mix (see recipe notes)
+ 400ml Organic Coconut Cream
+ 1/2 cup Organic Raisins
+ 1 cup Broccoli (cut in small florets)
+ Salt & Pepper to taste
+ Fresh Coriander to garnish
Spice Mix
+ 2 tbsp Ground Coriander
+ 1 tbsp Cumin
+ 1 tbsp Turmeric
+ 1/4 tsp Ground Ginger
+ 1/4 tsp Ground Cinnamon
+ Sea Salt
+ Black Pepper
Method 1
Heat Coconut Oil in a pan and cook the diced chicken breast. Remove and keep in a bowl to the side.
Cook the onion for 2 mins in the pan that the chicken was cooked in (you may need to add a bit more coconut oil).
Add carrot matchsticks, cubed kumara and spice mix to pan. Mix so that all ingredients are coated with the spice mix. Add enough warm water so that the ingredients are just covered. Cover and bring to the boil and simmer until kumara is tender.
Add cooked chicken, coconut cream and raisins to the pan and continue to gently simmer for 5 minutes.
Add broccoli florets, cover and continue to cook until tender.
Serve Chicken with sauce over cauliflower rice (or rice) with a side of steamed broccoli and garnish with coriander.
Recipe Notes
+ You could spice this up with some chili flakes - I keep mine mild for the kids!
+ You can swap out the broccoli for something more exotic like Bok Choy
