REAL, FRUGAL, HEALTHY, and FUN!!!
I used to love when my husband would make chicken curry. Unfortunately, I can’t eat it anymore. There happens to be wheat flour in the seasoning mixture. I feel so much better staying away from gluten, and quite frankly, at my best when I avoid all grains. However, that doesn’t change the fact that I still miss curry. Well, not anymore! I made this chicken curry zoodle recipe that I came up with, and I am sold! It’s delicious! I am so excited to be able to eat chicken curry again, and this recipe is way too easy to make!
6 oz chicken (ground or chopped into bite-size pieces)
1/2 cup rutabaga, peeled and chopped into bite-size pieces
1/2 cup sweet potatoes, peeled and chopped into bite-size pieces
2 cloves garlic
2 Tbsp coconut butter
1 cup full-fat coconut milk
1 Tbsp coconut flour
1 Tbsp dried chopped onion
2-3 Tbsp curry powder
Salt to taste
pepper to taste
1 large zucchini, zoodled
Directions: Cook chicken in a saucepan over medium heat. Once the chicken is cooked, add the rutabaga, sweet potato, garlic, and coconut butter. Allow everything to cook for about 5 minutes, stirring frequently. Add the full-fat coconut milk. Stir in the coconut flour. Add the onion, curry and salt and pepper. Allow it to simmer until you can pierce the rutabaga and sweet potato fairly easily with a fork. Add in the zoodled zucchini. Stir it in just long enough to warm the zoodles, but not cook them to the point that they become soggy. Enjoy!