Coconut Curry Chicken

Once in a while I crave chicken curry. My mother would make it for me when I was growing up, and it was one of my comfort foods. However, I often find curry recipes to be complicated and/or time consuming. I have been experimenting and looking for an easy curry recipe for a while. A few months ago, I stumbled on one that I was able to modify into an easy, clean curry. It’s become a favorite at my house. Its so delicious. It proves that curry doesn’t have to be difficult. Pair it with brown basamati rice, and my roasted vegetables recipe, and you have a clean and easy, homemade meal.
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INGREDIENTS

1 lb chicken tenders
2 tbsp coconut oil
½ onion, sliced
3 cloves garlic, minced
½ tsp curry powder
½ tsp turmeric
2 TBSP red curry paste

¾ cup chicken broth
¼ cup coconut milk (in a can)

INSTRUCTIONS

1. Season the chicken tenders with salt and pepper. 
2. Sauté the chicken in one TBSP of the coconut oil. Then, remove it and set aside
3. In the same pan, sauté the onions and garlic in the other TBSP of coconut oil. 
4. Add the curry powder, turmeric, and curry paste. Sauté for 1-2 minutes. 
5. Deglaze the pan with the chicken broth. 
6. Simmer for 3-5 minutes.
7. Remove from the heat.
8. Add coconut cream and chicken.
9. Let stand for 5 minutes.
10. Serve over one of the following: brown rice, quinoa, zoodles, or spaghetti squash.

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