Ingredients:
2 Tbsp. coconut oil, divided
1 tsp. sea salt
2 chicken breasts cut into bite size chunks
1/2 tsp curry powder
1 tsp turmeric
1 – 1 inch piece of ginger, grated or chopped very small
1-2 garlic cloves, chopped
2 green onions, chopped
2 carrots, chopped
1 sweet potato, cut into 1 inch cubes
2 cups bone or vegetable broth
2 cups chopped broccoli
1 Tbsp. fresh basil, chopped
1 cup full fat coconut milk (Native Forest – simple)
Preparation:
1. Add salt to chicken and set aside.
2. In a heavy bottomed pot add 1 Tbsp. coconut oil and allow it to heat. Add the chicken
and saute in batches, until brown on the outside. Set aside.
3. Add the remaining coconut oil and saute the onions until soft and translucent.
4. Add the ginger and heat for one minute.
5. Add the curry, garlic and turmeric, stirring for about a minute, until fragrant. Add the
broth and sweet potatoes and allow it to cook for about 15-20 minutes, or until the
potatoes are soft.
6. Add the chicken back to the pot.
7. Add the broccoli and coconut milk and allow it to heat to an almost full boil.
8. Turn the heat off and top with fresh basil. Serve over quinoa, brown or wild rice.
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Yours in wellness,
- Monica
Monica Paz, MS, CN, FNLP
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For my brunch with my daughter Andrea, I prepared a homemade cassava tortilla and topped it with ham, arugula, carrots, avocado and olive tapenade. I finished it with balsamic vinegar and olive oil. This is the Recipe I used