Bacon Chicken Curry

Bacon Chicken Curry

Bacon Chicken Curry

Ingredients (serves 4)

  • 2 – 4 boneless chicken breasts, cubed
  • 4 bacon slices
  • 1 tbsp coconut oil
  • 1 sweet onion, sliced
  • 3 garlic cloves, minced
  • 2 tbsp ginger, minced
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • ½ tsp cumin
  • ½ tsp coriander
  • 1 can full-fat unsweetened coconut milk
  • 5 carrots, peeled and chopped
  • 1 head of cauliflower, trimmed and chopped
  • 2 cups sweet potato, cubed
  • Unsweetened shredded coconut for garnish

Steps

  1. Preheat oven to 375°F/190°C/Gas 5.
  2. Fry bacon until crispy. Dice bacon and set aside.
  3. Melt coconut oil in a skillet over medium-high, and sauté onions, garlic, and ginger until onions are translucent, about 7 minutes.
  4. Add in curry, turmeric, cumin, and coriander, and stir well.
  5. Add the coconut milk and bring to a light boil for about 5 minutes
  6. Remove from heat and set aside.
  7. Pace cubed chicken in an oven safe casserole dish, add chopped carrots, chopped cauliflower, and cubed sweet potato. Spread evenly in the dish.
  8. Pour the sauce you made over everything and then top it all with the chopped bacon.
  9. Bake for 40-50 minutes, stirring about every 10 to 15 minutes.
  10. Serve with shredded coconut sprinkled over the top.

Recipe from the Caveman Feast app for iPhone, iPad and Android

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