Coconut Chicken

Makes 4 servings

  1. 2 tablespoons extra virgin olive oil or organic virgin coconut oil
  2. ½ cup chopped onion
  3. 2 cloves minced garlic
  4. 2 cup diced fresh tomatoes
    5.450g boneless chicken breasts, cut into strips
  5. 1 tablespoon curry powder
  6. ⅓ cup coconut milk
  7. ⅓ cup water
  8. ⅛ teaspoon ground cinnamon
  9. 5 fresh basil leaves, chopped for garnish
  10. ½ teaspoon salt
  11. ¼ teaspoon freshly ground pepper


  1. Heat oil over medium heat in a large skillet. Add onions and cook, stirring, until softened. Add garlic
    and sauté for 1 more minute.
  2. Add tomatoes, chicken strips, and curry powder. Cook over low heat, stirring, for about 10–15 minutes,
    until chicken is thoroughly cooked and mixture is thick.
  3. Stir in coconut milk and water, cook for 5 more minutes.
  4. Top with a sprinkle of cinnamon and garnish with basil.

Source: IFM, elimination diet



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