Curried Coconut Chicken

Last weekend we had a group cooking fest at the house.  It was cooking couplegreat fun to have a few people in the kitchen each focused on their own task as we tackled 2 new recipes.  Yes, there were a few moments of chaos as we were flipping back and forth between recipes in the same cookbook, but everything turned out amazingly well!  Here’s one of the fabulous recipes we made.

Curtesy of one of my new favourite books “Discover the Power of Food”, written by Janet Jacks, the founder of the Goodness Me stores.

Curried Coconut Chicken
A great combination of healthy fats and healing spices!

Serves 4
1 Tbsp coconut butter ghee (or butter)Curry spices
1 onion, chopped
1 1/2 Tbsp. good quality curry powder (or to taste)
1 small cauliflower, in florets
3 carrots, sliced diagonally (1 1/2″ pieces)
4 cloves garlic, minced
1 -2 cups cooked chicken, sliced in 2″ pieces
1 can full-fat coconut milk
Handful of spinach, chopped
1/4 tsp cayenne
Herbamere to taste

1. In a large uncovered frypan, saute the onion, curry, cauliflower, and carrots in coconut butter ghee, over medium heat, about 5 to 7 minutes.

2. When crisp-tender, add the garlic and the chicken, and saute briefly.

3. Now add the can of coconut milk and the spinach.

4. Cover and bring to a simmer till tender.  Add Herbamare and cayenne to taste.


Photos curtesy of


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