Dr. Kristen Mitteness
Quick Chicken Curry
Updated: Dec 23, 2018
I love curry. If you didn't already know, spices carry a huge nutritional punch in a very small package. Traditional curries can take a while to make and might seem complicated, but you'll find here that is really doesn't have to be.
Chicken breast, thigh, legs, really any cut of chicken you prefer
1 can of coconut milk
4 T of curry powder, any variety you prefer
1 green bell pepper
1-2 c baby potatoes
1-2 c mushrooms
2-3 gloves of garlic
Coconut oil or butter
Set your oven to 350F. Put the chicken, coconut milk and curry powder in an oven safe dish. Try to submerge the chicken in the coconut milk. Bake for about 20-30 minutes or until the chicken is cooked through, but not over cooked.
In the meantime, chop and saute your veggies in your fat. By the time you are done chopping and sauteing, your meat will almost be done. When it is, mix it all together.
I find that potatoes do a great job of helping me not miss rice with my curry. Although I don't mind rice, I prefer to avoid it because no matter what I eat it with, I'm hungry about an hour later. Potatoes fill me up much better.