Dry Curry Chicken with Fresh Coriander Salsa

Tonight I had less than half an hour to prepare dinner. This dish gets you to zero to hero on the hungry front in no time Spicy, zesty, filling and fresh!

Ingredients:

Dry Curry Chicken
2 chicken breast, cut into stir-fry strips
1/2 onion, diced
2-3 cloves garlic, minced
2T curry powder (I use organic curry powder from the markets with no additives)
2 tsp black mustard seeds
1T coconut oil
1/2 cup coconut milk

Fresh Coriander Salsa
1 medium sized bunch coriander, chopped roughly (roughly 1.5 cups chopped coriander)
1 red capsicum
2 tomatoes
sea salt or Himalayan pink salt to taste
2 small limes

Steps:
Heat the coconut oil on medium high heat. Stir fry onion and garlic until onion becomes soft. Add mustard seeds and curry powder and strir fry for approx. 2-3 minutes. Add the chicken and stir fry until chicken is cooked through (8-10 minutes). Add the coconut milk and simmer for 2 minutes.

In a big bowl, mix together the vegetables by hand. Add a few pinches of salt and squeeze the limes in. Mix further by hand. This should take less than 2 minutes.

Tonight I have served the chicken and salsa on top of savoury coconut pancakes. Also fantastic with rice or quinoa. I try to make these grains or pancakes in larger batches so that leftovers can be used for more dinners or packed lunches.

 

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