Elegant Sri Lankan Paleo Curry Feast for a Memorable Dinner

Allergens

N/A

Ingredients

• 1 whole chicken, cut into pieces
• 2 cups coconut milk
• 4 tablespoons coconut oil
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 2
• inch piece ginger, grated
• 1 cinnamon stick
• 6 cardamom pods, crushed
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 4 medium potatoes, peeled and cubed
• 2 cups green beans, trimmed and halved
• 2 cups baby spinach
• 2 tablespoons lime juice
• Fresh cilantro, for garnish

Instructions

1. a. Heat coconut oil in a large pot over medium heat. Add onions, garlic, and ginger, and sauté until translucent. b. Stir in cinnamon stick, cardamom pods, turmeric, ground coriander, salt, and pepper. Cook for 1 2 minutes until fragrant. c. Add chicken pieces to the pot and cook until browned on all sides. d. Pour coconut milk over the chicken and bring the mixture to a boil. Reduce heat and let it simmer for 30 minutes or until the chicken is cooked through. e. Add potatoes and green beans to the pot, stirring well to combine. Continue cooking for another 15 20 minutes, until vegetables are tender. f. Stir in baby spinach and cook until wilted. g. Remove from heat, add lime juice, and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

Chef’s Insight

Use high-quality, organic ingredients to elevate the flavors of this dish even further.

Notes

Adjust the spice levels according to your taste preferences.