Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
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
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.
Melt butter with coconut oil. Saute onion for about 10 minutes.
Mix in apple, curry powder, cumin and garlic powder and stir for 2-3 minutes.
Add garlic and saute another 2 minutes.
Add carrots & red pepper & fresh ginger.
Stir in coconut flour, salt, pepper & ground cardamom. Mix well. Stir in reserved broth.
Bring to a boil. Reduce heat to a simmer and cover 20 minutes.
Add chicken + 1/3 C chutney to liquid. Simmer 15 minutes.
Stir in lime juice + lemon zest.
Serve over coconut lime rice. Garnish with peanuts, shredded unsweetened coconut, and raisins or a dollop of chutney.