This post contains affiliate links. For more information, check out my full affiliate disclosure.
I'll be totally honest here: I'm not a big fan of recipes. I almost never use them (except for baking -- that's a different beast entirely). I prefer to cook intuitively -- a little bit of this, a little of that, I have my go to spice/herb blends. I rarely write down ingredients while cooking and I never write down the amounts. This keeps things interesting for me, I like to say, "I never cook the same thing twice."
I know I'm not the only one who cooks this way, but once you start a blog for which you're creating recipes, those ingredients and amounts suddenly become more important. So every now and then, when I spontaneously try something new and it turns out great, it's always an adventure attempting to recreate the same dish. Which is basically what went down this past week after I was practically licking the sauce off of my plate after throwing together a new dinner combo. Since I've been following AIP (read more about AIP and gut health here) for the last few months, I've been challenged to try different spice combos and have been cooking with a ton of fresh ginger. So after a bit of guesswork and some tweaking, here's my new recipe for Coconut-Ginger Chicken Curry. It is AIP-friendly with an easy Keto-option as well!
Yield: 2-4 servings
Chicken and veggies (I don't use amounts here, cause, like, how hungry are you? You know better than I).
Sweet potato, chopped (omit for a more ketogenic dining experience)
White or Yellow onion, diced
Fresh ginger root, peeled and chopped/diced (I like bigger chunks, but do your thing).
1/2 can coconut milk/cream (avoid any with ingredients other than coconut and water to keep it AIP -- I use Trader Joe's brand)
Green onions, chopped
More salt probably
Marinate chicken, preferably overnight.
Saute broccoli, sweet potato, onion, mushroom, and ginger in coconut oil over medium-low heat.
Once veggies are about half-cooked, sear/brown the chicken in coconut oil.
Add chicken to veggies along with the marinade and coconut milk.
Dump some coconut aminos and/or a little water in the chicken pan and scrape up all that flavor, add this to the sauce.
Continue to cook on a low simmer, allowing everything to finish cooking and letting the sauce thicken.
Salt to taste.
I did not do this, but you'd be silly not to serve this over riced cauliflower :)
Top with cilantro and green onion.
Enjoy! Feel free to drop a comment below to let me know what you think...