Preparation time: 10 minutes
Cook time: 40 minutes
Ready in: 50 minutes
Ingredients
- 1 1/2 pounds boneless skinless pasture-fed, free-range chicken breasts, cut into 1/2-inch chunks
- 1 teaspoon unrefined sea salt
- 1 teaspoon ground black pepper
- 2 tablespoons curry powder
- 1 1/2 tablespoons olive oil
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 cup carrots, diced
- 1/2 cup celery, chopped
- 1 3/4 cup pure coconut milk
- 1 3/4 cup can stewed, diced tomatoes
- 1 cup tomato sauce
- 3 tablespoons raw honey
Directions
- Place chicken chunks in a bowl and sprinkle with salt, pepper, and curry powder; toss to coat.
- Heat olive oil in a large skillet over medium-high heat.
- Sauté onions and garlic in olive oil for 1 minute. Reduce heat to medium.
- Add chicken and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Add carrots and celery, simmer until tender.
- Stir in coconut milk, tomatoes, tomato sauce, and honey. Cover and simmer for 30 minutes; stirring occasionally.
- Serve warm.