1 can Coconut Milk
1 bay leaf
1 lb. Chicken Breast, Chopped, optional – or replace with firm tofu
1 small onion, chopped
1 tablespoon minced garlic
1 Tablespoon coconut oil
2 Tablespoons curry powder or paste to taste
Juice from 1 lime (optional)
1 Tablespoon grated ginger (optional)
3 cups chopped vegetables such as: yams, potatoes, carrots, snow peas, bell peppers, mushrooms.
Serve with cooked rice.
- In a large pan combine the chicken breast, bay leaf, garlic, onion and ginger, peas, peppers and mushrooms if using. Saute in the coconut oil until chicken cooked through. Remove to a serving bowl.
- Meanwhile parboil the root vegetables (carrots, yams, potatoes) until just tender. Drain and add to the serving bowl
- Combine the coconut oil, bay leaf, curry, lime juice in the pan. Bring to a simmer stirring occasionally. Pour over chicken and vegetables in serving bowl. Serve with rice.