This easy curry recipe takes the mystery out of creating a middle eastern inspired meal that the whole family will love!
BROCCOLI contains kaempferol, which has been shown to help reduce inflammation.
ONIONS contain sulfur, a natural chemical element that has been shown to help remove toxins from the body.
MUSHROOMS contain, selenium, which acts as a powerful antioxidant and has been shown to protect cells from damage caused by states of oxidative stress.
CAULIFLOWER is rich in fiber that plays an essential role in your digestive system.
TURMERIC is a powerful antioxidant shown to reduce inflammation and improve depression.
GINGER is loaded with gingerol, a powerful antioxidant linked with improved immune function, better digestion and reduced inflammation.
GARLIC has been used as a performance enhancing substance since ancient Rome, and has been shown in studies to help reduce fatigue and increase stamina.
CAYENNE PEPPER contains capsaicin, which has been shown to help boost metabolism.
NATURAL SEA SALT helps to alkalize the body and maintain electrolyte balance.
Clean Coconut Chicken Curry w. Cauliflower Rice
1 pound chicken tenders (cut into 1” chunks)
4 cups purple cauliflower (minced, or riced in food processor)
2 cups broccoli florets
2 cups sliced mushrooms
2 cups sweet onions (sliced into ¼” strips)
1.5 cups unsweetened, full fat coconut milk
1 cup chopped carrots
½ cup fresh parsley (finely chopped)
4 tbsp unrefined coconut oil
2 tbsp fresh garlic (crushed)
2 tbsp ground turmeric powder
2 tsp ground ginger powder
1 tsp ground coriander powder
1 tsp ground cumin powder
¼ tsp ground cayenne pepper powder
¼ tsp ground black pepper powder
Heat 2 tbsp coconut over high heat.
Once the oil is hot, add the chicken to the pan, sprinkle with ½ tbsp duxbury saltworks classic sea salt and cook for 2-3 minutes until chicken has browned on one side.
Flip chicken, sprinkle with ½ tbsp duxbury saltworks classic sea salt and continue cooking for 2-3 minutes until chicken is cooked through.
Remove the chicken from the pan and set aside.
Add the onions to the pan, sprinkle with ½ tbsp duxbury saltworks classic sea salt and cook for 3-5 minutes while stirring often until the onions have softened.
Add 1 tbsp coconut oil along with garlic and mushrooms, sprinkle with ½ tbsp duxbury saltworks classic sea salt, reduce heat to medium, and continue cooking for 3-5 minutes until the mushrooms are tender.
Add all of the parsley, turmeric, ginger, coriander, cumin, cayenne and black pepper and stir to combine..
Deglaze the pan with ½ cup chicken stock and stir to combine.
Then add the coconut milk, broccoli and chicken, and stir again to combine.
Reduce heat to medium-medium/low and let simmer for 10 minutes.
Then add the chopped carrots and continue cooking for 5 minutes, or until broccoli is tender and sauce has thickened.
While the curry is simmering, heat 2 tbsp coconut oil in a separate frying pan over high heat.
Once the oil is hot, add the cauliflower to the pan and stir fry for 2-3 minutes until tender.
Place 1 cup of the cooked cauliflower rice into a bowl and top with ¼ of the curry mixture.
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