Coconut Curry Chicken and Curried Roasted Vegetables

I love the flavor of curry, but not so much the spice that often comes with curry dishes. This recipe is an incredibly healthy one, and it’s mild. My husband and daughter, David and Holly, are sensitive to spice as well, so this dinner is perfect for them, too. If you do like spice, you can add jalapeño pepper to this, as seen in the recipe below. You will love this gluten-free/ dairy-free recipe!

Chicken thighs are my favorite part of the bird because they’re so moist and flavorful. I have also tried making coconut curry chicken with chicken breasts, and that is absolutely delicious for a healthier option — just be sure not to over cook the chicken breast! You could make this chicken with boneless skinless chicken breasts, or leave the bone in and skin on. It’s a personal preference. Keep in mind that when you cook with the bone in the chicken thigh, it will take a little longer for it to cook through. I like to use boneless skinless chicken thighs. Because of the way this dish is prepared, cooking the chicken in broth and coconut milk, it retains all of its moisture.

As a side dish to Coconut Curry Chicken, I love roasting vegetables and seasoning them with spices like turmeric and cumin. These spices really tie the meal together. The vegetables I choose are grape (or cherry) tomatoes, cauliflower, and chick peas (garbanzo beans). I love the cauliflower for a couple reasons: they taste good, but they also help your body to absorb the health benefits of turmeric. Turmeric is insanely good for you as it is known to be an anti-inflammatory as well as aiding in reversing signs of Alzheimer’s, to name a couple of its benefits.

And of course, to finish the meal, you can make up some rice to sop up the amazing coconut curry broth. I tend to lean toward Jasmine rice for this meal, but long grain rice is perfect, too.

Coconut Curry Chicken

• 1  1/4 pounds boneless, skinless chicken thighs (or chicken breasts)
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon finely chopped fresh ginger
• 2 jalapeño peppers, cored, seeded, and finely chopped (optional)
• 1 tablespoon curry powder
• ½ teaspoon turmeric
• 1 cup chicken broth
• 1 cup light coconut milk, unsweetened
• ¼ cup packed cilantro leaves, roughly chopped

Sprinkle the chicken with the salt and pepper. In a large frying pan set over medium-high heat, heat 1 tablespoon of the olive oil. Add the chicken thighs and cook, undisturbed, until crisp and browned, about 4 minutes. Flip the chicken and cook for 3 more minutes.  Transfer the chicken to a plate and return the pan to the heat. Add the remaining 1 tablespoon of oil. Add the onion and cook, stirring frequently, until tender but still crisp, about 3 minutes. Reduce the heat to medium and add the garlic, ginger, and jalapeño (if you want it spicy), and cook, stirring constantly, until fragrant, about 30 seconds. Add the curry powder and turmeric and cook, stirring constantly, for 30 seconds. Stir in the chicken broth and scrape up any browned bits in the pan. Return the chicken to the pan and bring the broth to a boil. Reduce the heat and let the broth simmer for 5 minutes. Add the coconut milk and simmer for 2 minutes. Remove the pan from the heat and let it stand for 5 minutes before serving. Garnish with fresh cilantro. Here’s where I got this Recipe

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Curried Roasted Vegetables

• 1 head of cauliflower, trimmed and cut into florets
• Grape or Cherry tomatoes, halved
• 1 (15 oz) can of low-sodium chickpeas, rinsed and drained
• 3 garlic cloves, minced
• 2 teaspoon cumin
• 1 teaspoon turmeric
• ½ teaspoon cayenne
• ½ teaspoon salt + pepper
• 3 tablespoon coconut oil
• Lemon juice
• Cilantro

Preheat oven to 350º F.

In a large mixing bowl, toss cauliflower, tomatoes, and chickpeas with all the seasonings (minus lemon juice and cilantro) until well incorporated. Lay in a single layer on a baking sheet and roast until cauliflower softened, about 25-30 minutes. While still hot, sprinkle with lemon juice and cilantro. Season to taste. Here’s where I got this Recipe

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I hope you enjoy this exotic meal as much as my family!

Happy cooking,

Laura