Coconut Curry Chicken by Linda Zuniga

Coconut Curry Chicken
 
Ingredients
  • 6 chicken breasts, cut into chunks
  • 2 tablespoon coconut oil
  • 1 can (13.5oz) coconut cream (skim from the top of a refrigerated can of coconut milk)
  • 1 cup chicken broth
  • 4 carrots sliced
  • 4 celery stalks sliced
  • 2 tomatoes, diced or 1 can fire roasted diced tomatoes
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon grated ginger
  • 1/4 cup cilantro, roughly chopped
  • 6 cloves garlic, minced or pressed
  • salt to taste
Instructions
  1. Saute the chicken in the ghee, butter, or coconut oil in a medium-sized saucepan.
  2. When the outside of the chicken has all turned white, add in the coconut cream and the chicken broth and mix well.
  3. Add in the carrots, celery, and tomatoes.
  4. Add in the ginger and curry powder (or garam masala).
  5. Cook on medium heat with the lid on for 40 minutes (stirring occasionally).
  6. Add in the minced garlic and cilantro and salt to taste. Cook for another 5 minutes and serve.

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