This recipe is USDA certified organic, gluten-free, vegan and non-GMO.
2 tbsp. BareOrganics Coconut Oil
1 ½ lbs. chicken thigh fillets, cut into pieces
1 yellow onion, sliced
2 garlic cloves, crushed
2 tsp. ground ginger
2 red chilies, finely chopped
½ tsp. BareOrganics Turmeric Root Powder
2 tsp. brown mustard seeds
2 tsp. ground cumin
1 tsp. ground coriander
2 2/3 cup BareOrganics Coconut Milk Powder, mixed with 1 ¾ cup of warm water
1 lb. broccoli, chopped
Lime juice, to taste
Fish sauce, to taste
1 cup baby spinach leaves
- Heat half the coconut oil in a large saucepan or wok over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining chicken.
- Add the remaining oil and the onion to the pan. Cook stirring, for 3-4 minutes or until softened. Add the garlic, ginger, chili, turmeric, mustard seeds, cumin and coriander. Cook, stirring, for 2 minutes or until aromatic. Add the coconut cream mixture and the chicken. Bring to a boil. Partially cover and reduce heat to low. Simmer for 20 minutes or until the chicken is tender.
- Meanwhile, process the broccoli, in batches if necessary, in a food processor until finely chopped and resembling rice. Transfer the broccoli to a large microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until just tender.
- Remove curry from heat and season with lime juice and fish sauce, to taste. Sprinkle with the spinach and extra chilli and serve with the broccoli rice.