Recipe by Doug DiPasquale, Holistic Nutritionist
Rich in short and medium chain fatty acids, coconut milk is a fantastic quick energy source. Don't scrimp on the fat in this recipe by getting reduced-fat coconut milk. Don't let a single one of those valuable fats get away!
Directions for: Chicken and Chickpea Curry
Ingredients
8 piece organic chicken thighs, skin on, bone removed
1 tsp mustard seed
4 Tbsp good quality curry powder
1 tsp cayenne pepper (optional)
2 cooking onions, diced
2 -40/10 clove cloves of garlic, chopped
5 clove cloves of garlic, chopped
1 Tbsp fresh ginger, minced
2 can organic coconut milk
1 cup dried organic chick peas, soaked overnight and rinsed
bunch cilantro, washed, picked and chopped
Unrefined sea salt to taste
Fresh cracked black pepper to taste
1 Tbsp organic coconut oil
Directions
1. Heat large pot on the stove top and add coconut oil. Sprinkle unrefined sea salt and pepper on both sides of chicken pieces. When pan is hot add organic chicken thighs skin-side down. Allow skin to bown and crisp up for 5 minutes or so. Remove to a plate with paper towels.
2. In the same pan, with fat still undrained, add mustard seeds. Once they begin to pop, add onions and stir.
3. Once pot has come to a simmer, add in organic chick peas and return chicken pieces, skin-side up. Add a little water if needed to cover. Stir in cilantro.
4. Cook uncovered for 20 minutes or so, checking doneness of chicken and chick peas regularly.
5. Serve over rice, quinoa or millet with raw or pickled vegetables, fruit and nuts. Also good with a yogurt or raita.Enjoy.
See more: Main, Poultry, North American