Thick and creamy carrot chicken curry that goes perfectly over a bowl of roasted vegetables!
Another Patriot’s Super Bowl weekend has come and gone. Thankfully that ended well, or I’d have trouble being productive today. I’d be forced into a deep state of New Englander depression. I’m having enough trouble existing as it is, because I whacked my head super hard on Saturday and completely messed myself up. I’ve been tired and been struggling to focus since then. I’m just sitting here with a bag of frozen vegetables on my head, hoping my brain isn’t permanently compromised.
In other news, I ordered a new camera and I am SO EXCITED GUYS. I’m officially making the jump from Nikon to Canon, and I’m so ready. I’m just not loving the colors in Nikon, and I’ve read much better things about the Canon sensors in general. So yeah, my photo game is about to get real.
Ok, not gonna lie. My head hurts too badly to keep looking at this screen. I love you, but we’ll have to catch up when my head isn’t acting dramatically. I swear it’s like it’s trying out to be on Glee or something.
Thick Carrot Chicken Curry
- 2 tbsp coconut oil divided
- 2 cloves garlic minced
- 1 lb carrots peeled and chopped
- 1-2 tbsp red curry paste use more for a spicier curry
- 1 tsp curry powder
- 1 tsp tumeric
- 1 tsp ginger
- 1 can full fat coconut milk
- 1 cup chicken broth
- 1 lb boneless skinless chicken breasts cubed
- 6 cups cooked cauliflower rice for serving
- ¼ cup chopped cashews for serving
- 2 scallions thinly sliced for serving
- Sesame seeds
Heat 1 tbsp coconut oil in a large pot over medium heat.
Add onion and garlic and saute for 2-3 minutes. Add carrots and cook for 5 minutes to soften.
Add in curry paste, curry powder, turmeric, coconut milk, and broth.
Bring to a low boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until veggies are soft.
Transfer the contents of the pot to a blender (or use an immersion blender) and blend until smooth.
Add additional coconut oil to the skillet with the chicken. Cook over medium heat for 6-7 minutes, or until no longer pink. Pour the blended sauce back into the skillet over the chicken. Reduce heat to low, and saute and cook for 5 minutes to heat throughout.
Serve over cauliflower rice topped with cashews, scallions, and sesame seeds!