July 7, 2015

What’s For Dinner – Coconut Chicken Curry
Coconut Chicken Curry

Layla (7) and I worked together in the kitchen to create this really tasty dish from ingredients that were on sale at our local market.

8 Boneless Chicken Breasts
1 TBLS Coconut Oil
4-6 cloves of Garlic
2 TBLS Ginger
3 TBLS Curry Powder
1 15 oz Can of Coconut Milk
1 12 oz bag of Frozen Peas
2-3lbs Fingerling Potatoes
2 TBLS Coconut oil
2 TBLS Rosemary
Salt and Pepper to taste
1 lb Sugar Snap Peas
1 Scallion bunch
Brown Rice (optional)
1. Melt coconut oil and brown the cut chicken. Add garlic. When fully cooked add ginger, curry powder, and peas.
2. In separate pan, melt coconut oil and cut potatoes, salt, pepper, and rosemary. When done to your liking add sugar snap peas and scallions. Cook until sugar snap pease are to your preferred consistency. 
Combine all cooked ingredients together and serve over brown rice (quinoa, noodles, or by itself). 

I prepared the chicken. She prepped and cut the potatoes and other veggies. She stirred the veggie pan while the chicken was cooking and enjoyed adding the ingredients to both dishes as we went along. 

As soon as we were done cooking she gathered her siblings to share our meal <3 

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