Whole30 Chicken Curry


After so many attempts at home to make curry that equaled the flavor I get at a restaurant, I think I finally have it!  I have tried recipes from friends and a few online recipes, but it just wasn't the same.  After many trials, I've found my favorite and now and there's a couple of secrets to share!  So let the secret out!  

Most recipes I had tried included use of chicken broth, which I think led me to continually trying to balance the coconut milk flavor with the broth.  So the first secret is - now the recipe has no chicken broth, just coconut milk, go figure.  The second learning experience was trying different brands of curry.  Maesri is what I landed on, and yes, you will most likely have to shop at a specialty store for this, but I guarantee its worth the trip.  No time for shopping around? You can order a variety pack through Amazon, try them all!  Third secret shared by a friend - 1 tablespoon of curry to one can of coconut milk.  I like mine on the mild side so this ratio worked perfect for me.  I have now found my best curry ever!   Can’t wait to try it with shrimp and other vegetables!

This is also the perfect recipe to prepare an extra meal in advance.  The quantity of the recipe below basically filled a regular size dutch oven prepared on the stove, this amount allows half to go in the freezer for one of those days.  If you don’t want to stock up, cut the recipe in half, and just know you will still have leftovers for lunch tomorrow! 

4 chicken breasts
1 can Maesri curry paste (comes in several styles, panang my favorite!)
3 cans coconut milk
1 medium sweet onion
Vegetables – carrot, potato, frozen green beans
    (Optional – sweet potato, frozen peas, broccoli – anything you like in curry!)
Olive Oil
Riced cauliflower
Optional toppings – thai basil, cilantro, chopped peanuts

Roughly chop the onion up and stir fry on low in olive oil.  Give this about 15-20 minutes, beyond softening to where the sweetness of the onion begins to come out.  Add 3 Tbsp of the curry paste (rule of thumb – 1 Tbsp curry paste per can of coconut milk!).  Add the coconut milk and stir until blended, bring to a simmer.  Slice up the chicken meat.  Add the chicken and uncooked vegetables to the pot and simmer for 30 minutes.  Add any frozen vegetables and continue to warm through. 

Serve over the caulirice and garnish with your choice of toppings.  Another good paleo idea is to serve over a bed of roasted sweet potatoes!  Yum!

Place your leftover curry in a ziplock bag for the freezer and you have a quick and easy meal for one of those days!