Curry is one of my favorite, fast meals. The ingredients are super flexible, so it’s easy to make quickly from whatever’s in your fridge, and it’s always delicious! I was craving the chicken-cashew combo last week, so I threw together this curry in only about 30 minutes.
*full recipe below
To start, I chopped three shallots and two carrots:
I cooked these in a pan with about a tablespoon of coconut oil until the onion started to turn slightly translucent:
Next, I added one large chicken breast, cut into small pieces and cooked until the chicken was white on all sides:
Lastly, I added a half can of coconut milk, some curry and paprika, and about a cup of frozen broccoli:
I stirred to combined and let simmer for about 10 minutes until the broccoli was soft and the chicken fully cooked through. Just before the end, I put in about 1/3 cup of cashews:
Chicken Cashew Curry, makes 3 servings Ingredients - 3 shallots - 2 carrots - 1 T coconut oil - 1/2 can of coconut milk - 1 large chicken breast - 3 T curry powder - 1 teaspoon paprika - 1 cup frozen broccoli - 1/3 cup cashews Method - chop shallots and carrots - cook in coconut oil in a large skillet until onion turns translucent - chop chicken and add, moving pieces until all sides are white - add coconut milk, curry powder, paprika, and broccoli - bring to a simmer and cook, stirring occasionally for 10 minutes - just before removing from heat, stir in cashews - serve with quinoa, rice, or grain of choice!