This recipe (adapted) for Coconut Chicken Curry comes from the Anti-Inflammation Diet and Recipe Book by Jessica K. Black, ND. It’s a really creamy delicious sauce – excellent combined with the Lemon Vegetable Rice.
Sauce:
4-5 cloves garlic, minced
1 Tbsp olive oil (or use coconut oil which is heat-stable)
1 13.5 ounce can of coconut milk
2 Tbsp almond butter
4 tsp curry powder
1 Tbsp wheat-free tamari (or Bragg’s soy)
1 tsp fish sauce
2 tsp honey or maple syrup
Method:
Bake chicken breasts and pieces in oven at 400 F.
In a saucepan over medium heat, sauté garlic in oil. Stir in all other ingredients and bring to a simmer, then reduce heat to low. Continue cooking, stirring occasionally, until chicken is done.
Pour the sauce over chicken (& rice) when done.
Lemon Vegetable Rice
juice of 2 lemons
2 Tbsp maple syrup
2 1/2 cups chicken broth
1 1/2 cups short grain brown rice
1/2 tsp sea salt
1 cinnamon stick
5 whole cloves
2 Tbsp olive oil or coconut oil
1 tsp cumin seeds
1 small onion thinly sliced
2 small zucchinis sliced
1/3 cup roasted cashews, whole
2 Tsp fresh sweet basil, chopped
Method:
Pour lemon juice, maple syrup, and chicken broth into a saucepan; add rice, sea salt, cinnamon stick, and cloves.
Cover, bring to a boil, and boil for 2 minutes. Reduce heat and simmer for 25-30 minutes or until all liquid has been absorbed.
In a large skillet, sauté cumin seeds in oil until they begin to pop. Add onion and cook for another 5 minutes over medium heat.
Add zucchini and cashews, and sauté until zucchini is tender.
Stir in the basil and the rice, heat for another minute or two, and serve.
dr jenny schmidt-white, naturopathic doctor 