Awesome Yellow Curry

Made this wonderful yellow curry last night. I was a bit surprised by it as I did not quite realize it was a curry when I decided to make it.

It was labeled as Mulligatawny and I just thought it was a stew that happened to have curry in it. Yeah, smart me.

The recipe came as part of my subscription to E-Meals, which I have been quite enjoying. I subscribed to their Paleo membership and so I get grain free, dairy free recipes sent to me every week.

Of course, I don’t always make the recipes quite as written, so here is my version of it.

I hope you enjoy it as much as we did. I always seem to make a huge pot and then the family eats it for days. They pour it over rice, but you could use quinoa instead, or just eat it like a soup.

A nice thing about this recipe is that the amount of the ingredients don’t really matter much. Although I will tell you what I used, don’t get hung up on it if you don’t have the exact amounts. Just put in what sounds good. It will turn out wonderful.

The Ingredients

  • Coconut oil
  • Chicken breast or thigh
  • Salt & Pepper
  • Carrots
  • Celery
  • Onion
  • Garlic
  • Apple
  • Organic Curry Powder
  • Chicken or vegetable broth
  • Coconut Milk

The Method

  1. Saute a pound or so of bite size chicken breasts or thighs in a tablespoon of coconut oil until the chicken is nicely browned. Olive oil would work as well. Remove the chicken from the pan.
  2. Add another tablespoon of the oil to your skillet and saute a chopped onion, a couple of chopped carrots, a few cloves of minced garlic and about a cup of chopped celery. Cook until the veggies are tender.
  3. Add in a peeled, chopped apple and about 2 tablespoons of curry. Mix well.
  4. Pour in about 4 cups of broth and add the chicken back in. Bring to a boil.
  5. Turn the heat down and simmer for 10 minutes.
  6. Add a cup of coconut milk and cook another 5 minutes.
  7. Add salt and pepper to taste.

Leave a Reply

Your email address will not be published.