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Madras Chicken Curry

Would you like some clinatro with your curry? It looks like there is a plant growning on my food! Anyways, curry is always a go to favorite of mine in the colder months. But I was cravying some spicy heat!

Ingredients

6 skinless,boneless organic chicken breast cut into cubes

5 carrots (peeled and chopped)

1 head of cauliflower (chopped)

2 cups of cubed sweet potatoes.

1 med. sweet onion(sliced)

2-3 garlic gloves (minced)

2 tomatoes (minced)

2 tbsp of ginger (minced)

1 can coconut milk or more if you would like!

1 tbsp coconut oil

2 tbsp madras curry powder

1 tsp tumeric

1/2 tsp cumin

1/2 tsp coriander

Garnish with shredded unsweetened coconut and cilantro.

Instructions

In a frying pan cook chicken and 2 tablespoons of garlic. After chicken is done remove from pan and set aside in a bowl.

Toss onions, garlic, and ginger in coconut oil in a frying pan over medium heat until onions are translucent, 5-8 mins .  Add cauliflower, carrots, and sweet potatoes.  Add spices, stir, then add coconut milk and bring to a light boil for 2-5 m ins. Add the chicken back into the pan, cut about half a bunch of cilantro including the steams and add to pan. (add less if you don’t like cilantro) Cook on low for around 20mins or until veggies are cooked. Right before serving all the tomatoes.

 

Enjoy!

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