My first time cooking with Coconut Milk=Huge Success. I’ve never used coconut milk before while cooking…and I’m totally sold. I’m in love.
Ingredients
1 pound organic chicken breasts, cut into 1 inch squares
2-3 cloves garlic
1 tbs minced ginger
1 medium onion, chopped
1 can coconut milk
1/4 cup tomato sauce (I had some leftover and didn’t want to use out-of season tomatoes)
1 carrot, grated
1/2 bunch kale, de-stemmed and broken into small pieces
4 mushrooms, sliced
2 tbs curry powder
1 tsp turmeric
1 tsp cumin
1/4 tsp garlic powder
1/4 tsp coriander
1/2 tsp salt
1/4 tsp brown sugar
1 tbs coconut oil
juice from 1/2 lemon
1 cup cooked rice
Directions
Step 1: Marinate Chicken
In a small bowl, combine chopped chicken, 1/8 of the can of coconut milk, juice from 1/2 lemon, a dash of salt, pepper, 1/4 tsp garlic powder and 1 tbs curry powder. Allow to marinate in fridge for as long as possible (I let mine marinate for about 2 hours).
Step 2: Get Cookin’!
In saucepan, melt coconut oil over medium heat.
Add in onions and sauté until translucent. Add in garlic and cook a few more minutes.
Pour in the rest of the can of coconut milk, seasonings, ginger, and tomato sauce (or diced tomatoes). Allow to simmer for about 10 minutes.
Step 3: Add the Fixin’s
Add the chicken to the pan and simmer for about 10 minutes. The chicken should be nearly cooked.
At this point, add in the veggies and cook for another 5-10 minutes until the kale is tender! You may need to fold in the kale for a few minutes until it wilts down.
Step 4: Plate it!
Season to taste! Serve with rice and enjoy!