Coconut Chicken Curry | grian-free, dairy-free | RaiasRecipes.comI 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. 

And Here We Are Review |

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

And Here We Are Review |

After all the drooling I did, I was pretty excited when Ariana said I could share one of the recipes with you all! And on top of that, she’s even giving away a digital version of her cookbook! You can enter to win it yourself at the bottom of this post…

Now, here you go, your very own sampling from And Here We Are At the Table – Coconut Curry Chicken!

Coconut Chicken Curry | grian-free, dairy-free |

Coconut Curry Chicken
Used with permission from the book And Here We Are at the Table by Ariana Mullins.
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  1. 2 tablespoons coconut oil
  2. 1 whole chicken, cut into parts (I kept the wings out, to use them for chicken stock)
  3. 3 onions, yellow or white
  4. 3-4 carrots
  5. 1 turnip (I used a potato, since my husband is allergic to turnips)
  6. 1 inch piece of ginger, smashed
  7. 3 cloves garlic, smashed
  8. 2 tablespoons curry powder
  9. 1 teaspoon fenugreek seeds
  10. fresh ground pepper
  11. salt
  12. one 14 oz can full fat coconut milk (I used my easy homemade coconut milk)
  13. lemon juice, lime juice, or apple cider vinegar
  14. a small bunch of cilantro
  1. 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.
  2. Add your onions to the oil in 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.
  3. 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.
  4. Add the turnips (or potato), 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.
  5. Cover and cook for 45 minutes to an hour.
  6. 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.
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 Want to buy your own copy? You can do that HERE. Want to win a copy? You can do that here… 

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