Tropical Chicken Curry


The flavors of the world can be expressed in this one dish! The warm spice, sweet plantains, tropical coconut and a little bit of heat. I fell in love with this recipe at first bite and have now perfected it. If you need a little more spice then go ahead and add some of your favorite hot sauce or peppers. I have also entered this in a contest at :

http://www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

http://sodeliciousdairyfree.com

So keep those fingers crossed for me! Smacznego!

the goods:

2 tbl of coconut oil

3 garlic cloves, minced

1 yellow onion

1 tbl of turmeric

2 tbl of curry powder

1 tbl of cumin

1 tbl of paprika

1 lb of chicken breasts, cut into cubes

2 cups of So Delicious coconut milk

1/4 cup of water

1 red bell pepper

1 plantain, sliced

cilantro

salt

pepper

the lowdown:

Cook 1 tablespoon of oil. Place the onions in a large saute pan over medium heat with the turmeric and curry powder, stirring often and letting sizzle for 4 minutes. Add the peppers and cook for an additional 2 minutes. Pat the chicken dry, sprinkle with salt, pepper, cumin, paprika and add the remaining oil to the pan. Cook the chicken in the onion pepper mixture until golden on all sides. Add garlic and lime zest and cook until the vegetables are coated for 2 minutes. Add the coconut milk and water and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken for 15-20 minutes. Take the curry mixture out of the pan and place in a bowl. Place the sliced plantains into the pan and sear on both sides for 2 minutes each. Place on top of the chicken curry and finish with a squeeze of lime. EAT.


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Phillipe Phil Sobon

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