3 tablespoons coconut oil or olive oil
1 small onion, chopped
2 cloves of garlic, minced
1/2 green pepper, chopped
1/4 red pepper, chopped
1/4 orange pepper, chopped
1 cup of broccoli, chopped
3 tablespoons homemade SCD legal curry powder (see below)
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon grated fresh ginger root
1 tablespoon honey
salt to taste
1 package of boneless, skinless chicken breasts, cut into bite-sized pieces
3/4 cup SCD yogurt
3/4 cup coconut milk
1/2 lime, juiced
Curry Powder Ingredients
(Always be sure your individual spices are SCD legal.)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground tumeric
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon mustard seed
1/4 teaspoon ground ginger
1. Heat oil in a pan (perhaps one that is a bit bigger than the one I chose!) and add the garlic and onion, sauteeing until they are tender, on medium heat.
2. Add the spices to the onions and stir. Then add the chopped chicken breasts and mix it up. Next, add the yogurt, coconut milk, and lime juice. Mix until blended.
3. Simmer until the chicken is entirely cooked through and then add the veggies.
4. Question whether the pan you chose was too small, then resolve that it is too late. Stir it up until all the veggies are coated in curry sauce, grabbing pieces of pepper that fall out of the pan and shamelessly throwing them back in. Cover the pan and simmer until the veggies are cooked, about five minutes on medium low heat.