Curry Coconut Chicken is a ridiculously flavorful, yet simple meal. It is prepared so quickly, that you can enjoy it any night of the week.
This is truly one of our all time favorite recipes. There’s just something about it. It’s like a quick comfort food…if there could be such a thing.
This is a dish that I have been making for years. Our family has always enjoyed it, and with some very simple modifications, it is easily converted to a paleo-friendly version. I included the changes in the recipe below.
It is served with cooked rice. For the paleo version, you use riced cauliflower, which you can prepare any way you like. I prefer it roasted as that seems to give it the best texture. I generally start the “cauliflower rice” before I begin preparing this dish and by the time the dish is done, the riced cauliflower is already cooked and waiting for it’s companion.
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Curry Coconut Chicken
Ingredients
3 boneless, skinless chicken breasts, cut into 1 inch pieces
- ½ teaspoon sea salt
- ½ teaspoon