Monday, January 27, 2014

Chicken Curry

It's been a while since I posted! We moved to our new house in the beginning of December and I have a beautiful new kitchen!

We have been experiencing below zero temps on and off the last few weeks, so I figured it would be nice to make something warm and inviting.  Tonight I made chicken curry which was gluten free, dairy free, and soy free.  My son Owen has terrible eczema that we've struggled with since he came home from the hospital at almost 2 months old.  We've recently decided to try to heal his eczema from the inside out and try an elimination diet.  The first thing we are eliminating from his diet is gluten.  So far it has been an easy switch and he doesn't seem to mind it.  I made this even before we made the switch to gluten free and I've made it the same way (well almost since most of the time I don't measure ingredients, I go by taste.)

Chicken Curry

-3 boneless, skinless chicken breasts, cubed
-About 2 cups mixed veggies, you can use fresh or frozen, I used a frozen organic green bean, red pepper, and carrot mix from Costco(keep in mind if you use leafy type veggies, the will wilt so use more than 2c. IE cabbage, kale, spinach, etc.)
-1 can of coconut milk, unsweetened (coconut milk is naturally gluten free, but double check the labels! I used Thai Kitchen brand)
-2TBSP curry powder ( you can use less or more, your preference)
-1tsp ground coriander
-Salt & Pepper to taste
-Coconut oil or olive oil
Serve with cooked rice (Brown or white)


Start your rice first, once you get going with the chicken you won't have enough time for the rice to finish at the same time.  Tonight we tried out the new rice cooker my husband gave me for Christmas!

Cook the chicken in a pan or a wok in the oil of your choice. I prefer to use organic cold-pressed coconut oil or organic olive oil.  I usually salt and pepper the chicken while it is cooking.

Once your chicken is completely cooked (make sure by cutting a few bigger pieces in half and checking the color or use a meat thermometer which should measure at 165 degrees for chicken), drain off any excess liquid, if needed and add your mixed veggies with your chicken.  When the veggies are mostly cooked, add your coriander, curry powder and coconut milk.  Let it simmer for a few minutes, and it's ready to serve over rice!

I apologize for my pasta dishes for chicken curry! Nice bowls are on my wish list! :)

I hope you enjoy it!