Anti Inflammatory Coconut Ginger Chicken Curry
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Learn more →Ingredients
4 servings
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1.5 tsp ground turmeric
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 1 medium zucchini, cut into ½-inch half-moons
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup bone broth
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- ¼ cup fresh cilantro leaves, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season with 1/2 tsp of the salt. Heat the coconut oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
- 2
Add the chicken in a single layer and sear undisturbed for 3–4 minutes, until the undersides are golden and release easily from the pan. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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