Coconut Vadouvan Curry Chicken

Ingredients

  • 3 Tbsp coconut oil
  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, minced
  • 2 Tbsp Vadouvan Curry
  • 1 large bell pepper (red, yellow or orange), cut into stripes
  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
  • 1 can of coconut milk
  • 1 Tbsp lime juice

Directions

  1. Heat 2 tablespoons coconut oil in a large skillet over medium-high heat. Add the onion and saute for 3-5 minutes , then add the garlic and saute for an additional minute.
  2. Lower the heat to low and add in the Vadouvan Curry. Stir often for 2-3 minutes or until lightly toasted and fragrant.
  3. Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the bell pepper. Stir for 1-2 minutes.
  4. Add in the chicken and stir often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
  5. Pour in the coconut milk, and lime juice. Stir until chicken is cooked through (cooked to 165 degrees F) and curry is slightly thickened.
  6. Remove from heat and serve immediately.
Back to Recipes