Name: Chicken and Broccoli Coconut Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 Chicken Breast, Cubed; 13.50 oz Full Fat Coconut Milk; 1 Head of Broccoli, chopped; 3 Red Potatoes, chopped; 1 tbsp Fresh Turmeric, finely chopped; 1 tbsp Fresh Ginger, finely chopped; 2 Garlic cloves, sliced; 2 tbsp Cilantro, chopped; 2 Bay Leaves; 1 tbsp Duck Fat; Sea Salt and Pepper to taste

Ingredients Used:

Epic Animal Fats, Duck Fat
Fine Ground Celtic Sea Salt

All other ingredients may be found at your local health foods store. Did you know that Bisphenol A(BPA), a known endocrine disruptor found in plastic, is used as a lining for canned foods? It is used so that the foods don’t stick to the can. Whenever purchasing canned foods, always look for labels that have the USDA Organic, Non-GMO Project Verified, and BPA free stickers!

AuthorDylan WerthDifficultyIntermediate

This recipe has a mild curry flavor with just a hint of coconut. I'd say the difficulty level is intermediate because it can be tough to finely chop turmeric and ginger.

Yields1 Serving

Prep Time15 minsCook Time20 minsTotal Time35 mins

4 Chicken Breast, Cubed

13.50 oz Full Fat Coconut Milk

1 Head of Broccoli, chopped

3 Red Potatoes, chopped

1 tbsp Fresh Turmeric, finely chopped

1 tbsp Fresh Ginger, finely chopped

2 Garlic cloves, sliced

2 tbsp Cilantro, chopped

2 Bay Leaves

1 tbsp Duck Fat

Sea Salt and Pepper to taste

In a well-seasoned cast-iron over medium heat, add 1 Tbsp duck fat until the entire skillet is coated. Add the chicken breast, potatoes, bay leaves, and garlic. Add sea salt and pepper to taste.

After about 8 minutes, add the broccoli and stir.

After 2 more minutes, add coconut milk, turmeric, ginger, and cilantro. Let cook for 10 more minutes at a soft boil.

Let cool and serve.

Ingredients