Yield: 4
Turmeric Chicken Curry
This anti-inflammatory turmeric chicken curry is warming, nourishing and ready in under 30 minutes making it the perfect weeknight meal.
Ingredients
- 1 lb chicken breasts
- 1 tbsp olive oil
- 1 15 oz can full-fat coconut milk
- 2 tbsp minced ginger
- 3 large carrots, peeled and sliced
- 1 bunch baby broccoli or crown of broccoli, cut into florets
- 1 yellow squash, chopped
- 2 tbsp coconut aminos
- 2 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 tsp sea salt, to taste
- ½ tsp ground black pepper
- ½ lime, juice
- ½ cup fresh thai basil, chopped
- ¼ cup green onion, chopped
- jasmine rice, for serving
Equipment
- large nonstick pan
Instructions
- Heat skillet with 1/4 cup coconut milk. Add the ginger, and cook at medium high heat until fragrant, about 2 to 3 minutes.
- Add the carrots and broccoli. Cook, stirring occasionally, until veggies have softened, about 3 minutes.
- Heat a small amount of olive oil in a separate skillet over medium heat. Add the chopped chicken and cook until browned, you don't need to fully cook through. Remove chicken from skillet, making sure to strain the liquid.
- Add chicken to skillet with veggies. Then add the rest of the coconut milk, squash and coconut aminos, spices. Stir well and bring to a full boil, then reduce the heat to a simmer and cover.
- Cook about 15 minutes, then uncover and continue cooking another 8 to 10 minutes, until the curry has thickened.
- Add lime juice and salt to taste.
- Remove from heat and serve over jasmine rice. Top with basil and green onions!
Notes
- Sub chicken breasts for thighs or rotisserie chicken.
- Use full fat coconut milk to get smooth, thick sauce.
- Store for 4-5 days in an airtight container in the refrigerator.
- Feel free to add any veggies you have on hand.
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