Elisa's Favorite Warm Dinner for a Chilly Night

Coconut Curry Chicken with Broccoli and Brussels

INGREDIENTS:

(I'm not a measurer. These are estimates, feel free to adjust to taste):

(1) lb Organic Chicken Thighs or Breast (I prefer thighs, cut into 2" pieces)

(2) TBSP Coconut Oil (melted)

(1) Can Organic Coconut Cream

(1) Med Onion (I prefer yellow or white in this recipe)

Broccoli Brunch (washed and trimmed into 1-2" pieces)

Brussel Sprouts (washed, trimmed and cut in half)

(1) tsp Minced Garlic

(1) TBSP Curry Powder

Ground Ginger 

Salt

Pepper

For Coconut Curry Chicken:

Melt 1 TBSP coconut oil in skillet and add chicken.  Cook chicken 2-3 mins on each side until it begins to brown.  Add onion and allow to begin to soften. Add curry, garlic, ginger and coconut cream.  Stir, cover and let simmer for 20 mins stirring occasionally.

For Veggies:

Preheat oven to 375 degrees. Lay broccoli and brussel sprouts on pan (I use a large glass baking pan) and drizzle melted coconut oil over them. Stir gently to coat veggies.  (Depending on how many veggies you want for recipe, you may need a bit more or less coconut oil to coat them).  Sprinkle with salt and pepper and cook for 20 minutes (Or until vegetables reach desired consistency) stirring once halfway through.

To serve:

Put your roasted vegetables in a bowl, top with chicken curry sauce and enjoy!!!