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Kitchen Notebook

September 18, 2017

Curry Chicken with Pickled Onions

20 Mins

Serves 2

Ingredients:

 

  • 1 pack Chicken Breast, thawed
  • 1 ½ Tbsp Curry Powder
  • 1 cup sliced Red Onion
  • 1 Onion, diced
  • 1 cup Yogurt
  • 3 oz Spinach
  • ½ cup Cilantro leaves, chopped
  • ½ tsp Cumin Powder
  • 1 tsp Ginger, minced
  • 2 Garlic cloves, minced
  • 1 clove Garlic
  • 2 Tbsp Sugar (coconut for paleo)
  • 1/2 tsp Peppercorns
  • 1 cup White Vinegar
  • 2 Tbsp Coconut Oil
  • Salt and Pepper

 

For this dish, we use yogurt as the base for a unique tang. You can also use full-fat coconut milk for a creamier curry.

Prepare the pickled onion: Combine 2 Tbsp sugar, 1 Tbsp salt, peppercorns and vinegar in a small sauce pot. Bring to a boil; then remove from heat and add sliced onions and garlic clove, making sure they are fully submerged. Let cool to room temperature.  Use the onions immediately or transfer to a sealable glass jar and keep in the fridge for up to 3 weeks.

Cut chicken into 1’’ cubes and add to a medium bowl with curry powder, a pinch of salt and pepper. Toss to coat.

Heat 2 Tbsp. coconut oil in a large high-top skillet over medium-high. Add diced onion and minced garlic and cook, stirring until softened, about 2 minutes.

Add chicken to the skillet and continue to sauté for another 3 minutes until chicken begins to brown. In a small bowl, whisk together yogurt, ginger and ½ tsp salt. Add yogurt mixture to skillet and cook, tossing occasionally, until chicken is cooked through, about 5 minutes. Fold spinach into mixture and cook another minute, until spinach is wilted.

Serve hot with chopped cilantro and pickled onions.


20 Mins Chicken cilantro Curry Dinner Fall Indian Meat onion Paleo pickled

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20 Mins Chicken cilantro Curry Dinner Fall Indian Meat onion Paleo pickled


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