There is so much behind the scenes action happening over here!
I’ve partnered up with a group of awesome individuals that are working with me to create some pretty radical stuff. Every project is just as exciting as the one behind it and I am ultra-proud of everything that we’re creating.
If you follow me on Facebook, you’re getting exclusive updates on everything Christmas Dessert Cookbook related. My cookbook, launching November 5, is a collection of classic Christmas recipes made paleo, vegan and gluten-free. Think healthy desserts for a guilt-free November, December, January and beyond. Tiramisu, shortbread, peppermint bark, rum balls, gingersnaps… oh my!
I am vibrating with excitement.
But for now, I’ll vibrate with some coconut chicken curry. Sure, it’s not gluten-free, vegan, paleo tiramisu, but it’s the next best thing.
Who am I kidding? Nothing comes close to tiramisu. But really, this healthy curry recipe is pretty good. And easy, too!
Now that we know how to make coconut milk using shredded coconut, making curry with a coconut milk base like this one is an absolute breeze!
To print, email or text this recipe, click here.
- 3 dried red chilis
- 4 whole cloves
- 5 cardamom pods
- 4 pieces of cinnamon bark or 4 small cinnamon sticks
- 2 teaspoons coriander seeds
- 1 teaspoon poppyseeds
- 2 yellow onions, sliced thin
- 1 tablespoon coconut oil
- 2 cloves fresh garlic, minced
- 1 teaspoon minced fresh ginger
- 3 skinless, boneless chicken breasts, cubed
- 2 cups homemade coconut milk
- ¼ teaspoon sea salt
- 10 raw cashews, ground or 1½ tablespoons almond flour
- Chopped fresh mint, to taste
- Chopped or whole, raw cashews
- Add masala ingredients to a cast iron pan. Toast on medium-high for 4-5 minutes, rotating frequently. When aroma begins to release, remove from the pan and allow to cool before grinding in your spice grinder or coffee grinder. Set aside.
- In the same cast iron, add onions, oil, garlic and ginger. Saute on medium-high heat for 5 minutes.
- Add chicken and cook 2-3 minutes per side.
- Add coconut milk, salt and masala mixture. Bring to a boil, reduce heat to low, and cook for 10 minutes, rotating every couple of minutes.
- When 1 minute is left on the timer, stir in the ground cashews to help thicken up the curry.
- Serve immediately, on a bed of cauliflower rice and top with extra cashews and fresh mint. The fresh mint is SO nice in this. I highly recommend not skipping out on it.
Vegan option: I bet that this curry would be phenomenal with chickpeas instead of chicken. Simply use 4 cups cooked chickpeas in place of chicken in this recipe.
View nutrition information (once on page, scroll down)
Making your own masala is so very, very easy. All you need are a couple of spices and a coffee grinder. As I mentioned in the recipe, if you don’t want to make your own masala for this recipe, you can switch it out for 2 tablespoons of store-bought garam masala. You don’t even have to make your own coconut milk for this curry… although I highly suggest it!
Also, if you don’t do chicken, no worries! You can replace the chicken in this recipe with 4 cups of cooked chickpeas. I bet lentils would be good, too. Updating the recipe to include beans wouldn’t make the recipe paleo anymore though.
What exciting things do you have going on in your life right now?
When awesome things are on the horizon, who do you share the good news with?
I would love to hear about them!