Curry boasts many health benefits from helping fight Alzheimer’s disease to reducing inflammation. Add this warm and filling recipe to your weekly rotation.

 

Ingredients

• 2 tbsps coconut oil or ghee
• 1 1/2 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 medium onion, cut into large chunks
• 2 zuchinni, thickly sliced
• 1 tbsp curry powder
• 1/2 tsp paprika
• 3 cloves garlic, minced
• 1 tsp unprocessed sea salt
• 14 ounces unsweetened full fat coconut milk
• 1 cup grape tomatoes
• 1/4 cup cilantro, chopped, for garnish

 

Instructions

1. In a stockpot, heat the oil or ghee to medium-high heat, then add chicken and cook until pieces are browned on both sides, 8 to 10 minutes.
2. Remove the chicken from the pan and set aside, leaving the remaining oil in the pot.
3. Add the onion and zucchini and saute until lightly browned, about 5 minutes.
4. Add the curry powder, paprika, garlic, and salt and saute for half a minute.
5. Bring the chicken back to the pot and add coconut milk. Bring to a boil, then reduce heat to a simmer and cover.
6. Cook until chicken is tender, approximately 30 minutes.
7. Add the tomatoes in the final 5 minutes of cooking. Garnish with cilantro.