Coconut Chicken Curry

by drpaul

8+ boneless, skinless organic chicken thighs
1 large or 2 medium leeks, sliced and rinsed well
3-4 medium shallots, chopped
3 cloves garlic, minced
1 celery stick, chopped
1/4 cup coconut oil
Sea salt and fresh cracked black pepper
1-1/2 tablespoons curry powder
1-1/2 teaspoon turmeric powder
1 can coconut milk

  • In larges stainless skillet over medium heat, cook sliced leeks in coconut oil for 2-3 minutes
  • Add chicken thighs to pan; season liberally with sea salt and black pepper; cook chicken for 5-6 minutes on each side; when turning over, season again with sea salt only
  • Once chicken is done, remove to separate dish
  • Add coconut milk, curry and turmeric
  • Reduce heat to low and cook, stirring to blend/mix
  • Cut chicken into small pieces (not too small though) and add to sauce – be sure to pour juice from the dish that was holding the chicken into the sauce
  • Serve with steamed broccoli and/or vegetable salad

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