It's so gratifying to me to listen to my oldest prompt her little sister to eat, "Try it S, it's super yummy," when introducing a new meal. In keeping with a recent upsurge in the use of coconut milk in the household, I decided on a chicken curry. This turned out so well, with the sauce being almost like a delicious soup on its own. The girls ate large portions with no prompting needed. It always helps when they are hungry, but this smelled so good cooking up on the stove, I wasn't anticipating much protest in any case. Even the hubby, who came home late and tried it cold, eagerly requested the leftovers sent to work for lunch. The highest praise. The spiciness and thickness of the sauce are completely adjustable to taste, depending on how much chili powder you add and how long you simmer. Do keep it down to a simmer so as not to dry out the chicken.
Coconut Chicken Curry
2 tbsp refined coconut oil (no coconut flavor)
4 boneless skinless chicken breasts
1 large yellow onion, chopped
2 cloves garlic, pressed
1½-2" piece of ginger
1 13.66 oz can coconut milk
1 tbsp curry powder
1 tsp chili powder
1 tsp ground turmeric
½ tsp sea salt or to taste
1 14.5 oz can diced tomatoes, drained
Rice to serve
Melt oil in a large pot over medium heat. Add the onions, then the garlic and ginger and cook until softened but not brown. Meanwhile cut the chicken into bite sized pieces and lightly season with salt. Add to pan and saute for a few minutes to sear the chicken exterior. Pour in all but two or three tablespoons of the coconut milk. Mix the dry spices and salt into the reserved milk until there are no lumps, then mix into the chicken as well. Add the drained tomatoes. Bring to a boil, then lower temperature and simmer for about 15 minutes. Taste and adjust salt and chili powder heat to desired level. Simmer until the sauce is to your desired thickness. Serve over rice.