This isn’t a food blog. But sometimes it thinks it is. Especially on cold, snowy days where nothing beats the feeling of hanging out in the kitchen with something comforting, warm and steamy (you dirty mind, you) . What’s up with New England winter being nonexistent until two weeks ago? Not that I mind; we’ve never really been “snow” people and I forgot to get E a snowsuit this year which resulted in her wearing 4 pairs of leggings and her rain boots only to soak through within 10 minutes. I’ll be more prepared next year.

C was sick a couple weeks back and only recently got his appetite back; I know because he housed 2 bowls of this. And E ate it. Somedays she hates everything so this was a total win. This super easy one pot dish is great to divide and pack for lunch during the week. Makes a relatively quick work night dinner or freeze it for later. It’s paleo, Whole 30 approved (just leave out the peas if you want, but I think they’re yummy), packed with veggies and super comforting. And it makes your house smell like tikka masala if you’re into that, which we totally are. 

I forgot to take pictures while the sun was up, and now that it’s dark there’s no taking a good photo; plus we ate most of it. So much for those lunches. #fail 

Trust me. This is a keeper! And my next go-around I’ll throw some pics up. In the meantime here are some stock photos of pretty spices that kind of have something to do with my post but not really. Keeping it real. 

garlic

Coconut Chicken Curry
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Ingredients
  1. 2 chicken breasts cubed (or boneless, skinless thighs)
  2. 1 can unsweetened coconut milk
  3. 1 c organic chicken stock (no sugar added)
  4. 2 tbs healthy fat - olive oil or coconut oil
  5. 1 tbs curry powder
  6. 1 tbs garam masala
  7. 1 c diced carrots
  8. 1 onion diced
  9. 3 cloves garlic minced
  10. 1 c potatoes, cubed (I used fingerling and they were velveety & amazing)
  11. 8 oz tomato sauce
  12. 1/4 c frozen peas (leave out for paleo adaptation)
  13. S & P
Instructions
  1. In a dutch oven or similar thick bottom pot, add oil and heat over medium-high heat
  2. Add curry & garam masala and stir until fragrant and toasty
  3. Add onion and cook until soft 2-3 minutes
  4. Add diced chicken (extra oil if needed) and generously salt and pepper
  5. Add garlic when chicken is about halfway done
  6. Cook chicken approx 5-7 minutes until cooked through; this will depend on size of cubes
  7. Open the can of coconut milk; you'll probably have a thick solid layer of the cream. This is the good stuff.
  8. Scoop out that cream and throw in the pot along with the tomato sauce - stir
  9. Add chicken broth
  10. Throw in the potatoes and carrots, mix it up real nice and taste the broth to see if you want to add more spice or if it's all good the way it is
  11. Bring the whole thing to a boil then lower and simmer approx 20 minutes or until veggies are super tender
  12. Add frozen peas at the end
  13. We chose to eat it as is in giant cereal bowls, but feel free to serve over rice or with naan to scoop up all that awesome sauce.
Marianne Silva http://www.mariannesilva.com/

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I just had to.

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