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Tomato Chicken Curry Recipe

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For those who are 100% plant-based, I would suggest adding extra cauliflower or even 1 chopped yellow flesh potato in place of the chicken breasts.

Ingredients:

3 chicken breasts, cut into bite-size pieces
1 large yellow onion, chopped
1 large carrot, chopped
3 ribs celery, chopped
1 large zucchini, chopped
1 500 gram bag of frozen cauliflower, rinsed and drained
1 796 ml can of crushed tomatoes
2.5 cups coconut milk powder
4 cups warm unsweetened almond milk
1 cup water
2 cloves garlic, minced
3 heaping teaspoons curry powder
1 teaspoon salt (or to taste)
1 tablespoon coconut oil

Directions:

1. Make coconut milk by mixing the almond milk and coconut milk powder. Set aside.

2. Heat coconut oil in a large pot. Add onion, carrot, celery. Stir to cook for a few minutes, then add chicken.

3. When the chicken is cooked through (no longer pink), add the cauliflower, zucchini, and garlic. Stir for 2 minutes, then add the crushed tomatoes, coconut milk, water, curry powder, and salt.

4. Bring to a simmer for 3-5 minutes, stirring occasionally.

5. Serve over rice and enjoy!

Top with hemp seeds, cashews, or anything else you enjoy.

 
 

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Comments

2.5 cups of coconut powder? is that correct? can I sub canned coconut milk for the powder and the almond milk? This is regarding the Tomato Chicken Curry recipe.

Thanks! This looks fab!

Yes, that's correct. I'm sure it would turn out find if you used canned coconut milk instead. Good luck!