Recipe: Indian Chicken Curry

We got our first Suzie’s Farm CSA today! Yay!

Bob and I have been on the Whole 30 program for 23 days now (only a week left!). In the last 23 days we have only eaten out once. And the food wasn’t nearly as tasty as the food we have been cooking at home. If you have been very committed during your Whole 30 like us, you probably haven’t really gone out to eat too much either. For those of you who miss going out for ethnic food, this is an easy paleo recipe for you. Spice up your Whole 30 menu a little bit with some Indian cuisine. Preparing ethnic food might seem too exotic, unfamiliar, or intimidating, but this recipe is very simple. I promise.

 Indian Chicken Curry

What you need:

2 Tablespoons coconut oil

2 large sweet onions

3lb chicken breast

8 Tablespoons curry powder

2 teaspoons cayenne powder (optional – the cayenne definitely adds a good kick. If you like spice, but not “spicy” try only 1 teaspoon your first time and see how you handle it)

Fresh cracked ground pepper to taste

Prep:

Peel onions and cut in half. Thinly slice. Cut chicken breasts into bite sizes.

Cook:

Put wok on medium heat. Add coconut oil. Add onions and stir so all onion slices are coated in oil. Stir occasionally. When onions are slightly brown (be patient this took over a half hour for me) add curry powder, cayenne powder, and fresh cracked black pepper. Blend everything together and stir for 3 minutes. 

  It should look like this after about 3 minutes of stirring all the dry ingredients with the onion and oil. After you get this saucy consistency, add the chicken.

 Stir in chicken. After chicken is cooked, turn off heat. Let sit for 3-5 minutes for the sauce to thicken. Stir and serve.