Sri Lankan Paleo Lunch: Coconut Chicken Curry & Vegetable Rice Bowl

Allergens

None (excluding cayenne pepper if sensitivity to nightshades)

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite
• sized pieces
• 2 cups coconut milk
• 1 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup diced bell peppers
• 1/4 cup tomato paste
• 2 tbsp ginger, grated
• 2 tbsp garlic, minced
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (optional)
• 1/2 cup fresh cilantro, chopped
• 2 cups cooked jasmine rice
• Salt and pepper, to taste

Instructions

1. In a large pan or wok, heat 1 tablespoon of coconut oil over medium heat.
2. Add diced onions, carrots, and bell peppers. Cook until vegetables are softened, about 5 minutes.
3. Stir in tomato paste, ginger, garlic, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 2 minutes, stirring frequently to prevent burning.
4. Add chicken pieces to the pan, seasoning with salt and pepper. Cook until chicken is no longer pink on the outside, about 5 minutes.
5. Pour in coconut milk and bring the mixture to a gentle simmer. Reduce heat and let it cook for another 10 12 minutes, or until chicken is cooked through.
6. Taste and adjust seasonings as needed. Stir in chopped cilantro right before serving.
7. Serve the coconut chicken curry over a bed of cooked jasmine rice, garnishing with additional cilantro if desired.

Chef’s Insight

To truly capture the essence of Sri Lankan cuisine, use freshly grated ginger and garlic, and whole spices like cardamom and cloves in the curry powder blend.

Notes

Ensure that the chicken is fully cooked before serving.