Full of flavor and deliciously healthy, this coconut chicken curry is a delicious meal! It easily fits into paleo, Whole30, and Full GAPS Diets, so everyone can enjoy!
Here We Are at the Table.
I have long been a fan of Ariana’s blog, And Here We Are. Her recipes tug at my “I’m tired of being in America” heart strings, and her pictures are beautiful! When I saw that she was releasing a digital version of her cookbook And Here We Are At The Table : Grain-Free Meals from Around the World, I knew I would love it.
After taking my time pouring over her beautiful photos, I started delving into the recipes.
Greek Herb Frittata? Sounds delicious!
Chocolate Black Beans? I think yes!
Tahini Cookies? Definitely trying those!
Needless to say, the recipes are refreshing on more than one level. They’re full of herbs and spices, coconut milks, healthy veggies, and a good dose of delicious meats. As if those aren’t enough to pique your interest up, here are a few more things that make this cookbook unique:
- Nearly 200 pages with lots of colorful photos
- 80 international recipes that anyone can cook
- Travel tales, many recipes containing links to related stories
- Really detailed instructions and tips that will be helpful for beginners
- Cooking tutorial videos included in the digital version (3 of them, 40 minutes total)
- This is a cookbook about good food and eating well, that happens to be grain-free–so it’s for everyone, not just people on a grain-free diet
After all the drooling I did, I was pretty excited when Ariana said I could share one of the recipes with you all! So, here you go, your very own sampling from And Here We Are At the Table – Coconut Curry Chicken!
Coconut Chicken Curry.
This curry is a delicious blend of flavors. It isn’t necessarily quick and easy, but it’s totally worth the time spent! You can use a whole chicken, cut up. This is definitely my preferred way to make the curry. If you’re not into chopping up whole chickens, feel free to just use a package of drumsticks or thighs.
Ariana also calls for a turnip in her recipe. My husband is sadly allergic to turnips, so I made my version with potatoes instead. Equally delicious! Of course, if you’re on the GAPS Diet, or one of those paleo people who don’t think potatoes were eaten by cavemen, feel free to use turnips instead.
More delicious dinners.
Here are a few more of my family’s favorite dinners, if you’re looking for more.
- Easy, Paleo Sweet & Sour Chicken
- Crispy Coconut Pan-Fried Salmon
- White Chicken Chili in the Instant Pot or Slow Cooker
- Easy, Creamy Dairy-Free Mac ‘N Cheese
- Family Favorite Roast Chicken
- Gluten-Free Porcupine Meatballs with Easy Pan Gravy
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Coconut Chicken Curry
Free from grain, gluten, eggs, dairy, and sugar.
- 2 tablespoons coconut oil
- 1 whole chicken, cut into parts
- 3 onions, yellow or white
- 3-4 carrots
- 1 turnip
- 1 inch piece of ginger, smashed
- 3 cloves garlic, smashed
- 2 tablespoons curry powder
- 1 teaspoon fenugreek seeds
- fresh ground pepper
- Himalayan salt
- one 14 oz can full fat coconut milk (I used my easy homemade coconut milk)
- lemon juice, lime juice, or apple cider vinegar
- a small bunch of cilantro
In a large pot, heat up your coconut oil over medium heat. Put the chicken pieces in, skin-side-down, to brown. You will probably need to do this in a couple batches. Give them plenty of time – if you try to turn them too soon, the skin will stick to the bottom. If they release easily, then they are probably ready to turn. Brown the other side, too. Remove the pieces from the pot when they’re browned, and set aside.
Add your onions to the pan, and use a wooden spatula to scrape up the bits of chicken stuck to the bottom of the pan. Let them cook for about 4 minutes or so, then add the carrots and keep scraping for another minute or two. Salt a little as you go, to build flavor.
Add the spices, ginger, and garlic in, and stir them with the vegetables and let them toast in the oil for about a minute – you don’t want them to burn, just to get really fragrant.
Add the turnips, put the chicken pieces back into the pot, and pour in the coconut milk. Add a little hot water to the can to rinse and add that to the pot, as well – the liquid should be about to the chicken on top.
Cover and cook for 45 minutes to an hour.
Check for seasoning, and add lemon juice to taste – a nice little acid kick here is important for flavor balance. Add more salt or pepper, if needed. Top with chopped cilantro right before serving.
Used with permission from the book And Here We Are at the Table by Ariana Mullins.