Chicken and Plantain Curry

Chicken and Plantain Curry


Ingredients:

  • - 2 Chicken Breasts, cut into bite sized pieces
  • - 2 ripe Plantains, peeled and cut into bite sized pieces
  • - 1/2 Onion, sliced
  • - 3 cloves Garlic, diced
  • - 2 TSP Sea Salt
  • - 1/2 can Full Fat Coconut Milk
  • - 1 TSP Thai Red Curry
  • - Optional: 1/4 cup whole or half Cashews
  • - Optional: Coconut flour for thickening

  • Method:

      Coat a cast iron pan with coconut oil and heat over medium. Saute onions and garlic until fragrant, about 2-3 minutes. Add chicken and brown until slightly cooked, but not fully cooked through. Add coconut milk, salt, curry and plantains and allow to cook for 5 or 10 minutes, until chicken is cooked through, flavors are cooked through and liquid is slightly reduced. If you are adding cashews, add them during the last few minutes of cooking so that they don’t get too soft. You may want to use a scant amount of coconut flour to thicken the liquid. Add very small amounts at a time and stir through to thicken.