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curry

Thick Carrot Chicken Curry

PREP TIME 5 minutes
COOK TIME 35 minutes
TOTAL TIME 40 minutes
SERVINGS 4

INGREDIENTS

  • 2 tbsp coconut oil divided
  • 2 cloves garlic minced
  • 1 lb carrots peeled and chopped
  • 1-2 tbsp red curry paste use more for a spicier curry
  • 1 tsp curry powder
  • 1 tsp tumeric
  • 1 tsp ginger
  • 1 can full fat coconut milk
  • 1 cup chicken broth
  • 1 lb boneless skinless chicken breasts cubed
  • 6 cups cooked cauliflower rice for serving
  • ΒΌ cup chopped cashews for serving
  • 2 scallions thinly sliced for serving
  • Sesame seeds

INSTRUCTIONS

  1. Heat 1 tbsp coconut oil in a large pot over medium heat.
  2. Add onion and garlic and saute for 2-3 minutes. Add carrots and cook for 5 minutes to soften.
  3. Add in curry paste, curry powder, turmeric, coconut milk, and broth.
  4. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until veggies are soft.
  5. Transfer the contents of the pot to a blender (or use an immersion blender) and blend until smooth.
  6. Add additional coconut oil to the skillet with the chicken. Cook over medium heat for 6-7 minutes, or until no longer pink. Pour the blended sauce back into the skillet over the chicken. Reduce heat to low, and saute and cook for 5 minutes to heat throughout.
  7. Serve over cauliflower rice topped with cashews, scallions, and sesame seeds!