curry

Coconut Curry Chicken Soup

Transforming dinner into restaurant-quality seems like a challenge and hassle, yet reading coconut curry chicken soup seems more like a task than a dish. However, a creating a restaurant-quality meal does not have to be an impending doom, this slow-cooker recipe offers all the quality without the worry.

The coconut milk makes the soup creamy with a smooth texture. This Coconut Curry Chicken Soup provides a warmth needed for the impending Fall/Winter season. Whether a cold day has you stuck indoors or a family get together is upon the horizon, soup is the automatic necessity for a blistery day.

When it comes to recipes, finding a decent homemade soup usually tends to be only chicken noodle based broths. However, adding a traditional spice with a creamy texture can add a hint of adventure to a healthy meal. This main paleo dish will upgrade the old school chicken noodle into something exciting!

Print Recipe
Coconut Curry Chicken Soup
Course Main Dish
Cuisine Paleo
Prep Time 28 Minutes
Cook Time 3 1/2 Hours
Servings
People
Course Main Dish
Cuisine Paleo
Prep Time 28 Minutes
Cook Time 3 1/2 Hours
Servings
People
Instructions
  1. Saute the chicken in the coconut oil in a medium-sized saucepan.
  2. When the outside of the chicken has all turned white, add in the coconut milk and the chicken broth and mix well.
  3. Add onions then cook for 3 minutes more.
  4. Add in the carrots, celery, and tomatoes.
  5. Add in the ginger, curry powder, and cornstarch.
  6. Add garlic, salt, pepper, lemon juice.
  7. Cook on medium for about 3 hours in your slow cooker.
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Sweet Curry Roasted Chicken with Vegetables

Roasted chicken is an easy go-to for those dinners where I am stretched for time. This is a “twist” on the traditional roasted chicken recipe.

Using one of my favorite ingredients, curry, this dish is sure to please and smells delicious! The mustard and honey makes the curry a great, sweet flavor.

Traditional curries usually have white potatoes as an addition to the meat. I “paleoized” the ingredient and added one root vegetable – carrots, and of course, cauliflower. The sweet curry becomes a glaze with the carrots and are delicious with the sweet curry sauce.  I love the cauliflower instead of the traditional rice that is served with curry dishes.

Ingredients

  • 1 whole chicken (about 3 pounds)
  • 6 carrots, cut into 1/2 inch pieces
  • 1 head of cauliflower, cut into florets
  • 3 tablespoons grass-fed butter butter
  • 2/3 cup honey
  • 1/3 cup Dijon mustard
  • 2 tablespoons finely chopped onion
  • 2 1/2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place the chicken in a roasting pan and roast 1 hour in the preheated oven (oven times vary – make sure to check the chicken).
  3. In a saucepan, heat to medium and melt the butter
  4. Mix the honey, mustard, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
  5. Bring to a boil, stirring constantly.
  6. Remove from heat, and set aside.
  7. Gently pour the curry and honey mixture over the chicken. Continue roasting about 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
  8. Place carrots and cauliflower in a separate roasting pan.
  9. Drizzle and roast the vegetables with the chicken for the last 20 minutes, or until the glaze has browned.
Print Recipe
Sweet Curry Roasted Chicken with Vegetables
Curry Whole Chicken and Veggies
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Curry Whole Chicken and Veggies
Recipe Notes

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place the chicken in a roasting pan and roast 1 hour in the preheated oven (oven times vary – make sure to check the chicken for doneness).
  3. In a saucepan, heat to medium and melt the butter
  4. Mix the honey, mustard, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
  5. Bring to a boil, stirring constantly.
  6. Remove from heat, and set aside.
  7. Gently pour the curry and honey mixture over the chicken. Continue roasting about 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
  8. Place carrots and cauliflower in a separate roasting pan.
  9. Drizzle and roast the vegetables with the chicken for the last 20 minutes, or until the glaze has browned.
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