Chicken and Vegetable Curry

This chicken, vegetable and creamy coconut flavoured curry is very quick, health and easy to make.  Great for colder evenings, and really full of nutrition.  Serve with rice or cauliflower rice, that you make in the food processor.  Add avocado when served to add more flavour and nutrition.

Print Recipe

Chicken and Vegetable Curry

Prep Time

15 Minutes

Cook Time

20 Minutes

Servings

People

Ingredients

• 1 tbsp Coconut Oil
• 1 Onion
• 1 Sweet Potato
• 2 Sticks Celery
• 2 Spring Onions
• 1/2 Cup Parsley
• 2 Breasts Chicken Grass Fed
• 1 Can Coconut Milk
• 1 tsp Tumeric
• 1/2 tsp Onion Salt
• 3 Cloves garlic
• 1 tsp Nutmeg
• 1/2 tsp Paprika

Prep Time 15 Minutes Cook Time 20 Minutes Servings People Ingredients 1 tbsp Coconut Oil 1 Onion 1 Sweet Potato 2 Sticks Celery 2 Spring Onions 1/2 Cup Parsley 2 Breasts Chicken Grass Fed 1 Can Coconut Milk 1 tsp Tumeric 1/2 tsp Onion Salt 3 Cloves garlic 1 tsp Nutmeg 1/2 tsp Paprika

Instructions

1. Melt the coconut oil in the pan and add the onion until soft. Add the chicken and fry for 4-5 minutes until cooked through. Add the rest of the vegetables. Fry until the sweet potato starts to soften.
2. Add the coconut milk and then mix in the spices and parsley. Cover with a lid and cook for a further 10 minutes.
3. Serve with rice or cauliflower rice. Add avocado to the top for a different flavour.

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