Coconut Curry Chicken


Why make your Chicken Curry with Coconut Milk and other Coconut Alternatives?

Coconut oil is comprised mostly of saturated fatty acids (SFA), corresponding to approximately 90% of its total composition. Unlike long chain fatty acids, which require the aid of lipoproteins deposited in various organs, most of the fatty acids found in coconut oil are medium chain.

They are directly absorbed by the intestines and sent to the liver to be used as an energy source, avoiding the stock in adipose tissue and the deposition in other organs such as the heart and liver. Furthermore, the amount of cholesterol present in coconut oil is minimal: 0.012mg of dietary cholesterol for every 85g of coconut oil. It is for this reason amongst others that more and more people are looking towards using coconut products for their day to day cooking needs

Regardless of how many cooked meals you ingest during a week, not to mention a month, does it then not make more sense to avoid unhealthy fats on a day to day basis? The thought of “healthy” eating may seem daunting at first if you are not familiar with the lifestyle, but I can assure you it is not. Healthy eating habits are not a death sentence, quite the opposite. 

With our cut-throat routines and schedules these days there are many ways in which we unknowingly put our health in jeopardy – We eat rushed meals, from convenient stores or take-out restaurants and opt for a drive-through burger instead of having to wake up a few minutes earlier to prepare a healthy lunch. We stop off at the nearest ready-prepared meal store and grab a variety of heat-and-eat cartons or containers laden with french fries, roasted chicken pieces, or other convenient meals. We then rush home so that we can get through the remainder of the to-do list for the evening as quickly as possible, before dropping off into yet another restless sleep, only to be repeated over and over again. 

Our health concerns retaking a back seat; because frankly let’s face it – there’s no time for that! Right?

When we have a family to take care of, we often put all our health needs on the back-burner. I am a woman, I understand, and I am guilty of making the same mistakes as well. Regardless of what my head tells me, I would preferably throw a few ingredients together after a hectic day at work, than spend more time having to worry and stress about the health implications of my ingredient list. Don’t we have enough to worry about already? I for one, think we do which is why I would love to share another easy to prepare, yet healthy, family meal recipe with you. 

This coconut curry chicken recipe is easy to make. Have fun! And share your ideas below. 


Coconut Curry Chicken Recipe

INGREDIENT LIST:

  • 1 Large onion diced
  • 1 cup of diced yellow pepper (optional)
  • 2 cups of thickly sliced carrots
  • 4 Large diced potatoes (without their peels).
  • 4 deboned, filleted chicken breasts
  • 3 Tbsp. of coconut oil
  • 150ml of coconut milk
  • 2 cups of warm boiled water
  • 2 Tbsp. of mild curry spice
  • 1 Tsp. of Salt
  • 1 Tsp. of Pepper
  • 1 Tbsp. of Chicken spice
  • 2 Tbsp. of Turmeric
  • ½ Tsp. of Nutmeg
  • ½ Tsp. of Whole Aniseed (Look for the green variety instead of brown).
  • ½ Tsp. of Ginger (or freshly grated ginger)
  • 1 Tbsp. of Cayenne pepper 
  • A handful of fresh coriander
  • 1 Tbsp. of Garlic.
  • 1 small bottle of mild red peppers whole (dice a few).



METHOD:

  • Heat a large pot on the stove (set on high)
  • Add the coconut oil (wait until it has melted) Turn to medium heat.
  • Add the diced onions stirring slowly. 
  • Add the deboned, chunks of chicken pieces and continue stirring. 
  • Add all the spices (keep stirring)
  • Add the green peppers.
  • Add 1 cup of warm water and stir.
  • Put the lid on and leave to cook for 10 minutes on medium heat.
  • Add the potatoes. Add the carrots on top of the potatoes and return the lid on top.
  • Cook for a further 30 minutes. (Do not stir)


NB: If you need to check sticking at the bottom of your pot, instead gently push a wooden spoon into the side of your meal every 5-10 minutes and slowly scrape across the bottom of your pan to lift food, instead of stirring.

  • Add the coconut milk.
  • Add the other cup of warm water.
  • Add the garlic and close the lid again.
  • Cook for another 15 minutes on medium heat.


Remove from the stove and serve with whole grain brown rice or a bowl of pearled whole wheat instead.

Finally, garnish with the diced coriander and the mild red peppers on top.

Follow this recipe for a healthy family meal for 4. If you are into freeze and reheat, you will find there may be plenty left over to be put away for another day. Put the remainder of your ingredients on a freshly baked potato with a tablespoon of coconut oil and butter and top with a hand full of white cheddar cheese to give your family a lovely potato spud for supper the next day. I do it all the time. Frankly, most of my leftovers end up inside a baked potato in the oven. They are great time savers when the occasion calls for it.

Got any of your own coconut milk curry recipes to share? Share them below.


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