You can prepare this delicious curried chicken for dinner the night before and pack it for leftovers the next day or make a batch and pack it into portions to take for your lunches during the week.
Serves 4 (Prepare for dinner and use leftovers for lunch)
- 1 Tbs. Coconut Oil
- 1 medium Yellow Onion, chopped
- 2 Garlic Cloves, minced
- 1 tsp. Sea Salt
- 1 tsp. Curry Powder
- 1 tsp. Dried Thyme
- 1 lb. Organic Boneless Chicken Thighs, diced
- 1 12 oz can Diced Tomatoes
- 2 Tbs. Tomato Paste
- 1 Bay Leaf
- 1 Green Apple, peeled and diced
- ¼ cup Raisins, chopped
In a large pot, heat coconut oil to medium. Add chopped onion and minced garlic cloves and stir 1-2 minutes, until they begin to soften.
Add sea salt, curry powder and dried thyme and stir until fragrant.
Add diced chicken, diced tomatoes, tomato paste, bay leaf and stir well to combine.
Cover and reduce to a simmer for 20 minutes.
Add diced apple and raisins and continue simmering for 20 minutes.
Remove from the stove and discard the bay leaf.
Divide between 4 portable containers (freeze portions and enjoy when you need lunch in a snap!).
Serve with rice or roasted yams.
ABOUT THE AUTHOR
Sarah Steffens is a Personal Chef based in Los Angeles. She specializes in Paleo, Autoimmune and Whole30 cooking and believes food is the starting ground for practicing kindness to one’s body, mind and spirit. In addition to cooking for private clients, she also creates recipes and photography for Whole30. She shares recipes and kitchen tips at Savor & Fancy.