Chicken Curry

Ingredients

• 1 small onion, chopped

• 2 cloves garlic minced

• 1 Tbsp chopped ginger

• 2 Tbsp Jamaican Curry powder

• 1 Tbsp Coconut Oil

• Pinch chilli flakes (to taste)

• 1 tsp salt

• 1 large potato peeled and diced in 1” cubes

• 8 boneless skinless chicken thighs, (cubed)

• ½ Cup chopped fresh or canned tomatoes

• 2 Cups chicken stock 

• Chopped cilantro (garnish)

Directions

1. Add coconut oil to a large frying pan over medium heat.
2. Add onion, garlic, ginger and saute until slightly brown.
3. Add chicken, curry powder, salt, chilli flakes, tomatoes and potatoes.
4. Stir to combine seasonings.
5. Add chicken stock, stir and cover.
6. Simmer for 30-40 minutes covered, on low, stirring occasionally.
7. Remove lid and reduce if there is any excess liquid 
8. Garnish with cilantro and serve immediately.

NUTRITIONIST’S TIP:

This recipe contains very little added fat which is why I prefer to use boneless skinless thighs over breast.  I would serve this with a green vegetable like beans or broccoli.  The potato breaks down slightly to thicken the sauce so no additional thickening agents are required.