Chicken Curry

This dish can easily be vegetarian.
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 45 minutes

Ingredients

Yield: 6 servings
  • 3 Pounds Chicken Breast, boneless & skinless
  • 1 Quart Chicken Broth
  • 2 T Butter
  • 2 T Coconut Oil, melted
  • 1 Onion, chopped
  • 1 Green Apple, peeled & chopped
  • 3 T Curry Powder
  • 1/2 tsp Cumin
  • 1/8 tsp Garlic Powder
  • 2 Garlic Cloves, minced
  • 3 Carrots, peeled & chopped
  • 1 Red Pepper, thinly sliced
  • 1 inch Fresh Ginger, peeled & minced
  • 1/4 C Coconut Flour
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 tsp Ground Cardamom
  • Zest of 1 lemon
  • Juice of 1 lime
  • 1/3 C Chutney
  • Handful Fresh Cilantro, for garnish
  • Peanuts, for garnish

Instructions

Step 1

Bring chicken broth to a simmer, add chicken breasts and poach for 10 minutes in broth. Remove & set aside. Once cooled, shred or cut chicken into pieces.




Step 2

Melt butter with coconut oil. Saute onion for about 10 minutes.


Step 3

Mix in apple, curry powder, cumin and garlic powder and stir for 2-3 minutes.


Step 4

Add garlic and saute another 2 minutes.




Step 5

Add carrots & red pepper & fresh ginger.




Step 6

Stir in coconut flour, salt, pepper & ground cardamom. Mix well. Stir in reserved broth.




Step 7

Bring to a boil. Reduce heat to a simmer and cover 20 minutes.




Step 8

Add chicken + 1/3 C chutney to liquid. Simmer 15 minutes.




Step 9

Stir in lime juice + lemon zest.




Step 10

Serve over coconut lime rice. Garnish with peanuts, shredded unsweetened coconut, and raisins or a dollop of chutney.