Coconut Curry Chicken

Nourishing the new mother with healthy fats is one major focus of a wholesome postnatal diet. Eating plenty of healthy fats after childbirth—also known in Ayurvedic tradition as Oleation—can help the new mother restore digestion, balance hormones, deter depression, and boost breast milk production. This meal can be prepared in advance and frozen for those precious first days after birth when pulling a quick dinner from the freezer is essential.

Coconut Curry Chicken

You’ll Need:

2 lbs boneless skinless chicken breast

Salt and pepper

3 TBS vegetable oil

2 TBS curry powder (note that the success of this dish lies entirely in your quality of curry powder, you must find a good one)

1/2 onion, sliced thin

3 cloves garlic, minced

1 (14 ounce) can coconut milk

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

3 TBS sugar

 

The Preparation Method:

Heat oil in the bottom of a heavy pan. Add the curry powder. Mix together and heat for a couple of minutes until a strong spice aroma is rising from the pan. Stir in onions and garlic. Cook approx. 4 minutes and coat the onions and garlic well. Add more oil if necessary. Make it saucy. Cook the chicken by cutting it into one inch cubes, throw it into the pan with the curry sauce and cook it for approximately 7 minutes until the juices run clear and is no longer pink in the center. Pour in the coconut milk, diced tomatoes, and tomato sauce. And now my favorite part of any recipe… the sugar. Stir it up. Simmer on low heat for 40 minutes. Dish it up and serve over rice.

 

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