kitchen-sink curry

Curry Coconut Chicken:
1 large onion
a few handfuls of assorted veggies
(i used some red bell pepper, asparagus,
roasted squash, mushrooms, & kale)
1 chicken breast cubed
1 cup chickpeas
Tbsp raw butter
Tbsp coconut oil
3/4 can of coconut milk
splash of white wine
2 cloves garlic minced
2 Tbsp curry powder
1 tsp ground ginger
1 tsp crushed red pepper
chopped cashews

Melt butter and coconut oil in a large braising pan. (i used my new toy!) Add salt&peppered chicken pieces and brown for a few minutes on each side. While chicken browns, prep your vegetables
. Remove the chicken and reserve on a plate for later. Add onion and then the remaining veggies to the pan with chicken drippings. (if you are using any leafy greens add towards the end.) Add the curry and ginger powders and saute for a few minutes. Next mix in the chickpeas and garlic. Deglaze the pan with a splash of wine and then coconut milk and bring to a boil. Return the chicken to the pan and add any greens at this point. Lower to a simmer and cover for about 30mins. At this point you are ready to serve. Garnish with chopped cilantro, scallions, and chopped cashews for a crunch! It is perfect solo in a bowl, or great on a bed of rice to sop up the delicious broth.

An easy, ultimate comfort meal!


  1. I can almost smell it and wish I had been there to taste it yummmmmmmmmmmm