Curry Chicken with Carrots



  • 2 organic chicken breasts
  • 1/2 can chickpeas
  • 1/2 yellow onion, sliced
  • 2 cups sliced organic carrots, sliced however you prefer
  • 1 tbsp. garlic
  • 1/2 cup TJ organic coconut cream
  • salt and pepper to taste
  • 4 tbsp. curry powder (in the seasonings aisle)
  • 1 tbsp. coconut oil

First season the chicken with 1/2 tbsp. garlic, 1 tbsp. curry powder, and the S&P. Set aside. Next, you want to lightly boil the carrots in a pot over medium heat for about 20 minutes, or until you can feel them soften up. Don’t over-boil them here or they will get mushy. Heat 1/2 tbsp. coconut oil in a large pan over medium heat and add the chicken. You want to cook the chicken for about 10 minutes on each side (the chicken will start browning). Then reduce to a little lower setting (low-med) and add another 1 tbsp. curry powder, as well as the 1/2 cup of coconut. Mix the curry powder and cream til it’s mixed throughout and allow the chicken to simmer on low-medium for 10 minutes on each side with the lid closed. The chicken will start browning when the curry powder caramelizes with the coco cream. While you’re on these last 20 minutes, add the other 1/2 tbsp. coconut oil to a pan over medium heat. Add the other 1/2 tbsp. garlic, onions, chickpeas, and carrots, and sautee for 5-7 minutes, until they have browned. I also added a tsp of curry powder at this step. Also add any curry powder to the chicken when it’s done. You should have a little bit of extra sauce in the pan to pour on the chicken/carrots.


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