Annaliisa Kapp

Chicken Coconut Curry with Sweet Potato Noodles

Servings	Prep Time
4servings	10minutes

Cook Time

30minutes

Servings	Prep Time
4servings	10minutes

Cook Time

30minutes

Ingredients

1tsp coconut oil
1lb chicken thighscut into bite sized pieces
1tsp Himalayan saltdivided
1/2 red onionlarge, diced
1Tbsp curry powder
1Tbsp turmeric powder
1 clove garlic cloveslarge, finely chopped
1Tbsp ginger rootminced
1can coconut milkfull fat
1head broccolismall, cut into small florets. You can use the stem too, cut them into smaller pieces.
1 sweet potatolarge, spiralized
2cups brothvegetable or chicken, heated
1tsp Balance Medicinal Mushroom Blend

Garnish

Instructions

Melt coconut oil in a large pot, like a dutch oven, over medium low heat. Add diced onion and any broccoli stems you cut up. Saute for 5 minutes, then add spices, ginger, and half the salt. Cook until fragrant, 30 seconds or so, then add chicken pieces. Cook for 10 minutes, stirring occasionally.
Heat up broth.
Add garlic and cook for 30 seconds. Add cut up broccoli florets and spiralized sweet potato. Pour in broth, add the rest of the salt, and stir well. Bring to a boil and cook covered for 6-8 minutes.
Add Balance Medicinal Mushroom Blend and coconut milk. Stir and cover for 2-3 minutes, until coconut milk is warmed up.
Serve with fresh cilantro and a sprinkle of chili flakes. Enjoy!

Recipe Notes

To make this recipe plant based, simply substitute the chicken for the same amount of sprouted organic tofu.