Yellow Chicken Curry
This delicious Yellow Chicken Curry is the perfect meal to fill your home with a savory aroma. It's easy to make, and a great way to enjoy a bowl full of veggies and chicken with a whole new flavor.
Servings: 6
Ingredients
- 1 cup coconut milk carton or canned
- 1 can 15oz coconut cream
- 1 cup chicken stock + more as needed to thin coconut milk broth.
- 1 tablespoon swerve sweetener
- 1 tsp cinnamon
- 2 tsp yellow curry powder
- ½ tsp turmeric
- salt
- 2 cooked chicken breasts chopped into bite size chunks. I use rotisserie chicken
- olive or coconut oil for cooking chicken.
- 6-8 cups of the following vegetables: Cauliflower Broccoli, Carrots, Zucchini, Onion, Bell Peppers and/or snow peas
- 1 teaspoon crushed garlic
- 1 teaspoon grated ginger
- 6 cups cooked Wild rice Quinoa or Cauliflower rice to serve
Instructions
- In a stock pot combine: coconut milk, chicken stock and all the seasonings. Whisk together, and set aside.
- To the stock pot add chopped onions and carrots and simmer over medium heat until they soften. Add faster cooking veggies such as cauliflower, broccoli, zucchini and peppers.
- Bring almost to a boil then reduce heat immediately to a gentle simmer until vegetables are not quite cooked.
- The curry will taste better with slightly undercooked veggies and the veggies will continue to cook when you turn off the heat.
- Serve with Wild Rice, Quinoa, or Cauliflower Rice
- Enjoy!
Notes
Vegetables will continue to cook when you turn off the heat so error on the side of undercooking them.