GLUTEN-FREE | DAIRY-FREE | PALEO
Time from start to finish: 2-3 hours (10-15 minutes of active time)
Difficulty level: easy peasy
For this week’s meal prep, I started with this recipe. I chopped my onions, smashed my garlic, measured out some spices, opened a can of coconut milk, plopped in some chicken breasts… and then I was done. 10 minutes had gone by. What do I do now?
Don’t get me wrong — I love quick meals, but when all I have to do is plop some things in my Staub, is it really cooking?
Yes, it is. It’s the kind of cooking where you can feel comfortable popping open a bottle of wine, and sipping it liberally as you cook, without a care in the world. Because even after a few, you couldn’t possibly mess this dish up.
Then, when a beautiful, complex Indian meal comes out? As Jack Donaghey from 30 Rock would say, “Be a white man, take credit.”
The spices are pretty key here — you need the herbaceous kick of cardamom, cumin, and coriander to get those authentic Indian flavors. Trader Joe’s Curry Powder includes all those flavors and more — and is versatile enough to justify the purchase.
The original recipe uses a slow cooker, but I sped up the process by making this in my French oven while watching some Sunday afternoon football. It was ready just in time for dinner. I served it with some brown rice, but it’d also be great with basmati rice, cauliflower rice, or some simple sauteed garlic kale. #doyoubooboo
Recipe adapted from one lovely life.
INGREDIENTS
- 1 lb. boneless, skinless chicken breast
- 1 medium onion, diced
- 2 tbsp. coconut oil
- 4 cloves garlic, minced
- 1 in. piece of fresh ginger, minced
- 1 tbsp. Trader Joe’s Curry Powder
- 1 tsp. salt
- 1/2 tsp. cayenne pepper (leave out if you’re lame)
- 1 can of full-fat coconut milk
- 1 can tomato paste (6 oz.)
- juice of 1 lime
- cilantro, as garnish
- lime wedges, as garnish
INSTRUCTIONS
- In a French oven or large stockpot, heat coconut oil over medium heat. Add diced onions and saute until translucent.
- Add garlic, ginger, spices, and salt. Stir in coconut milk and tomato paste until combined.
- Add chicken to the pot. Be sure that all the chicken is covered in sauce. Turn heat to a low simmer. Flip the chicken every once in a while. Cook for 2-3 hours until chicken pulls apart.
- Pull chicken apart in the pot and squeeze in lime juice.
- Serve with cilantro and extra lime.
