Chicken Coconut Vegetable Curry

By BClover

Ingredients

• 4 cloves garlic, peeled
• 2 inch cube of ginger (about 30 grams), roughly chopped
• 1 small red onion, peeled, quartered
• 1 2 inch piece of fresh tumeric
• 1 Tablespoon olive oil
• 1 Tablespoons butter
• 4 small boneless skinless chicken breasts, cut into small bites
• 1 can coconut milk, not shaken
• 2 tbsp coconut flour + 3/4 can of water
• 1 can of baby corn cobs, cut in small pieces
• 1 1/2 cup cauliflower small florets
• 4 small sweet bell peppers, sliced
• 5 baby bella mushrooms, sliced
• 3 small carrots, peeled and sliced thin
• 2 stacks celery, sliced thin
• For the spice blend
• 1/2 teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground tumeric
• 2 teaspoon salt
• Cooked brown Jasmine Rice

Preparation

Step 1

Combine ingredients from the spice blend together and set aside.
In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
In large pan with a lid, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.

Open the can of coconut milk and remove the cream from the top using a soup spoon. Pour the coconut milk in the pan and add the coconut flour and the extra water. simmer for 5 minutes with lid on. Add the chicken and with both cans, it should just barely cover the chicken and cook over medium heat 2 minutes covered. Add all the vegies and cook for 5 minutes over low heat covered. Stir a few times. Add the coconut cream and cook for another minute. Vegies will be crisp tender.

Serve over Brown Jasmine Rice