This recipe was an unexpected bonus. My kids loved it and they ate all the chicken out of it the first night I served it. Lucky for me (or us) there was tons of sauce and veggies left, so I sautéed some ground turkey, mixed it in with some additional diced tomatoes and served it again the second night. Everyone loved it again.
The dish is adapted from Melissa Joulwan’s Well Fed 2. Her version of the dish (Taj Mahal Turkey Curry) uses apple sauce to sweeten up the dish. I thought this was such a good idea, so decided to try it myself even though I don’t typically eat apples. Lucky for me, the recipe quantity was enough to make the dish sweeter, but not enough to upset my belly. WIN!
Indian Curry Chicken, 2 ways
Prep Time: 10 minutes
Cook Time: 20 – 25 minutes
Servings: 8 + (cut ingredients in half to lessen the quantity)
- 3 lbs. boneless skinless chicken thighs, trimmed of fat and cut into 1 1/2 inch pieces
- 1 cup of diced onion
- 2 medium red peppers, diced
- 1 tbsp. coconut oil
- 2 tbsp. garlic infused olive oil or 2 tbsp. olive oil and 2 tbsp. minced garlic
- 3 tbsp. indian curry
- 1 tbsp. dried thyme
- 1 6 ounce can tomato paste
- 2 cans diced tomatoes
- 1 cup of unsweetened apple sauce
- 1/2 – 3/4 cup full fat coconut milk
- 2 zucchinis, spiralized
- 1 – 2 tsp. salt and pepper each
- Warm coconut oil in a large pan over medium heat and add chicken.
- Saute until cooked through and remove from pan onto a plate to cool.
- Add olive oil to pan, then add onions and peppers and cook for about 3 – 5 minutes until softened.
- Add in curry, thyme, tomato paste, tomatoes and apple sauce on at a time, stirring well between each ingredient.
- Add the chicken back to the pan and coat well with the sauce.
- Then add the spiralized zucchini, making sure it is evenly dispersed.
- Lastly, stir in the coconut milk and season with salt and pepper.
- Simmer altogether for another 5 – 10 minutes until sauce thickens a little and the flavors really meld.
- Serve immediately.
For the second night, sauté 1 – 2 lbs. of ground turkey in coconut oil over medium heat. Pour the leftover sauce and vegetable into a medium sized pan and warm over medium heat. Once the turkey is cooked through, add to the sauce and stir well. Add an additional can of diced tomatoes if needed. Simmer for about 5 minutes and then serve immediately. You can spiralize more zucchini noodles of even serve over cauliflower or basmati rice.