Supper-Chicken Curry

  • 1 lb chicken breasts, cut in bite-size pieces and lightly salted
  • 1 T coconut oil
  • 1 lb sliced carrots (or petite baby carrots)
  • 1/2 cup sliced onion
  • 1 can whole coconut milk
  • 2 tsp curry powder (up to 1 T if you like it spicy)
  • 1/4 cup golden raisins

  1. Preheat skillet to medium heat.
  2. Add coconut oil and heat for 30 seconds.
  3. Add chicken; brown on all sides.
  4. Push chicken to side; add carrots and onions.  Cook until slightly softened.
  5. Add coconut milk, raisins, and curry powder.
  6. Cover and reduce to low simmer.
  7. Let cook for 15 minutes, or until carrots are soft and chicken is done.