Braised Chicken Curry with Coconut, over cauliflower “rice”
Braised is a great way to cook – put everything in a pot and let the flavors come together. Good for freezing.
1 whole chicken, skin on, bone on, cut in pieces
2 Tbs. coconut oil
1 big onion, sliced
3 cloves garlic
2 carrots cut into 1/4” thick slices
1 can coconut milk
2 cups mushrooms, thinly sliced
2 Tbs. apple cider vinegar
2 Tbs. finely minced fresh ginger
2 tsp. turmeric
1 tsp. cinnamon
Salt to taste
Bok choy (or broccoli) optional
Parsley or cilantro for garnish
1. Season the chicken with salt and pepper and set aside
2. Pre-heat the coconut oil in a large Dutch oven on medium-high heat, and brown the chicken on all sides, for about 5 minutes. Remove the browned chicken from the pot and set aside on a clean plate while you make the braising base.
3. Add the onion, carrots, and mushrooms. Sauté vigorously for 3 minutes, until they begin to soften. Add garlic and ginger and sauté for another minute, taking care not to let the garlic burn. Add vinegar to deglaze the delicious bits at the bottom of the pan – you may need to use a wooden spoon to scrape them up.
4. Reduce the heat to medium low and add coconut milk, turmeric, cinnamon and stir to thoroughly mix them. Return the chicken to the pot, cover and simmer until the chicken is tender and cooked through, about 20-25 minutes, depending on the size of the chicken pieces.
5. Once the chicken is tender and cooked through, add bok choy and simmer a few more minutes until it is just barely wilted.
7. Serve chicken and bok choy over cauliflower “rice” and garnish with parsley or cilantro.