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This recipe is inspired by a meal my dad often makes. It is perfect to make with left over chicken; I usually have left overs from when I roast whole chickens, and other times I buy chicken legs for soup and use the left over meat for curry. Not to mention its a great way to get tons of beneficial spices into your diet. Turmeric in particular is amazing; it is highly anti-inflammatory (read more of health benefits here).

 

Prep time: 15 minutes

Cook time: 30 minutes

Makes: 2-4 servings

 

 

Ingredients

 

  • 2 cooked chicken breasts (small) or 3-4 thighs/legs
  • 3 carrots, chopped
  • 3 sticks celery, chopped
  • 1-2 heads broccoli, chopped
  • 1/2 medium onion, chopped
  • 2 cloves chesnok red garlic (or other varieties)
  • 1/2c coconut milk
  • 1/2c almond milk or chicken broth
  • 2 tbsp turmeric
  • 2 tbsp curry powder
  • 2 tbsp coconut oil

 

Put coconut oil in pan on med-low heat and add chopped onion. Cook until onion softens up, add garlic and cook for an additional few minutes. Next up, add in the carrots, celery, and broccoli. Cook until they have softened a bit (but are not fully cooked). Shred the cooked chicken up into small pieces for the stir fry and add the coconut milk, other milk, and curry spices. You can also just use a full can of coconut milk instead of using coconut milk and other alternative milk. I used turmeric and curry spice because my curry powder is loaded with chili pepper and is very hot. I like spicy foods, but 4 tbsp of spicy powder is too much for me! You can really add any type of curry spices you want into this. Stir everything thoroughly,simmer for 5-10 minutes or until everything is cooked to your liking, and serve hot.

This recipe is great on its own, but you can also make cauliflower rice and serve the curry on top!

 

 

 

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