Coconut Chicken Kebabs
Serves 3-6
Ingredients:
6 skewers
18 oz (500 g) raw chicken breast, cubed
1 cup freshly cut raw pineapple, cubed 1\3cup coconut oil
1\2up shredded coconut
4 fresh, organic sweet peppers, chopped into a total of 24 pieces
2 tablespoons fresh lemon juice Black pepper
1 cup large organic red onion slices
3 tomatoes cut into 8 pieces each
1 cup brown rice
Preheat oven to 355°F (180°C). When heated, place the chicken breast in the oven on a broiling pan. Cook for twenty-five to thirty minutes.
When the chicken is nearly cooked (fifteen minutes into cooking or so), heat a frying pan with a light film of coconut oil. Place the coconut oil, lightly cooked rice, and shredded coconut in the pan.
Attend to the frying pan carefully, when the chicken looks cooked (check the internal temperature to ensure it is above 160°F/70°C in the very center) begin slicing it into pieces about one-inch tall and wide, and about a half-inch thick. Add these to the skillet with the tomatoes and 2 tablespoons lemon juice. Let this simmer, stirring often for about twenty minutes.
Add the onion and sweet pepper; continue to add lemon juice and black pepper to taste. Turn off the stove and oven.
Pierce a variety of the sliced pieces on each kebab, making sure it does not hold too much weight. Do not forget to include the fresh, cold pineapple. Serve each kebab over a bowl of the cooked rice.
Coconut Lentil Stew
Ingredients:
2 teaspoons expeller-pressed coconut oil
1\2 of a large yellow onion, chopped
2 cups filtered water
1\2 teaspoon ginger, ground
1\2 teaspoon turmeric, ground
1 cup yellow lentils, cooked
1 tablespoons coconut palm sugar
1\2 tablespoon tamari
1\2 cup coconut, shredded
Heat coconut oil over medium heat in a large stockpot or saucepan. Saute onion until browned, about six minutes. Add water, ginger, turmeric, lentils, coconut palm sugar, and tamari.
Bring to a boil then reduce to low heat. Simmer for about ten minutes to allow flavors to incorporate. Remove from heat and stir in shredded coconut.
Pan-Seared Halibut with Pineapple Salsa and Coconut Sauce
Ingredients For the Salsa:
1 cup diced pineapple
1\2 small red onion, chopped
1\2 cup diced yellow, red, or orange bell pepper
Juice of 1\2 lime
Juice of 1\2 lemon
1\4 bunch cilantro, chopped
Serves 3-6
Ingredients:
6 skewers
18 oz (500 g) raw chicken breast, cubed
1 cup freshly cut raw pineapple, cubed 1\3cup coconut oil
1\2up shredded coconut
4 fresh, organic sweet peppers, chopped into a total of 24 pieces
2 tablespoons fresh lemon juice Black pepper
1 cup large organic red onion slices
3 tomatoes cut into 8 pieces each
1 cup brown rice
Preheat oven to 355°F (180°C). When heated, place the chicken breast in the oven on a broiling pan. Cook for twenty-five to thirty minutes.
When the chicken is nearly cooked (fifteen minutes into cooking or so), heat a frying pan with a light film of coconut oil. Place the coconut oil, lightly cooked rice, and shredded coconut in the pan.
Attend to the frying pan carefully, when the chicken looks cooked (check the internal temperature to ensure it is above 160°F/70°C in the very center) begin slicing it into pieces about one-inch tall and wide, and about a half-inch thick. Add these to the skillet with the tomatoes and 2 tablespoons lemon juice. Let this simmer, stirring often for about twenty minutes.
Add the onion and sweet pepper; continue to add lemon juice and black pepper to taste. Turn off the stove and oven.
Pierce a variety of the sliced pieces on each kebab, making sure it does not hold too much weight. Do not forget to include the fresh, cold pineapple. Serve each kebab over a bowl of the cooked rice.
Coconut Lentil Stew
Ingredients:
2 teaspoons expeller-pressed coconut oil
1\2 of a large yellow onion, chopped
2 cups filtered water
1\2 teaspoon ginger, ground
1\2 teaspoon turmeric, ground
1 cup yellow lentils, cooked
1 tablespoons coconut palm sugar
1\2 tablespoon tamari
1\2 cup coconut, shredded
Heat coconut oil over medium heat in a large stockpot or saucepan. Saute onion until browned, about six minutes. Add water, ginger, turmeric, lentils, coconut palm sugar, and tamari.
Bring to a boil then reduce to low heat. Simmer for about ten minutes to allow flavors to incorporate. Remove from heat and stir in shredded coconut.
Pan-Seared Halibut with Pineapple Salsa and Coconut Sauce
Ingredients For the Salsa:
1 cup diced pineapple
1\2 small red onion, chopped
1\2 cup diced yellow, red, or orange bell pepper
Juice of 1\2 lime
Juice of 1\2 lemon
1\4 bunch cilantro, chopped
Combine everything in a bowl and set aside.
For the Sauce:
1\2cup extra virgin coconut oil
1 egg
1\2 cup chopped fresh cilantro
2 tablespoons chopped fresh parsley Juice of 1\2 lime
Place everything in a blender and blend until smooth. For the Fish:
Four 3-oz (85 g) halibut fillets Himalayan sea salt and pepper, to taste % cup coconut oil, divided Garnish: 2 tablespoons of shaved coconut
Season the fish fillets with salt and pepper. Place 2 tablespoons coconut oil in a saucepan and heat over medium-high heat. Once hot, add the fish, cooking about four minutes on each side. Add up to 2 tablespoons more oil if needed, to prevent the fish from sticking to the pan. Remove from the pan, top with the salsa, drizzle with the sauce, garnish with the coconut shavings, and serve right away with a green salad.
Coconut Fried Chicken with Boiled Potatoes
Serves 4
Ingredients:
8 chicken pieces, thighs, breast, or drumstick, raw, organic, unfrozen
1 cup organic bread crumbs
1\2cup dried, crispy onions
1\2cup red wine vinegar
2 cups diced strawberries
1 cup fresh broccoli
4 medium-sized organic red potatoes, skinned
3 tablespoons lemon juice
3\5 cup coconut oil
1\4 cup organic apricot preserves
1\2cup olive oil
1 egg yolk
Mustard
Salt and pepper
Mix the red wine vinegar (leave a couple teaspoons behind for later use), diced strawberries, lemon juice, apricot preserves, and 1 tablespoon coconut oil. Mix these vigorously in an airtight container. Add the uncooked chicken pieces and allow to marinate overnight.
Heat the oven to 350°F (180°C). Mix the crispy onions and bread crumbs, and coat the marinated chicken in it.
Layer the remaining coconut oil at the bottom of a casserole dish. Add % cup olive oil and stir. Mix the crispy onions and bread crumbs, and coat the marinated chicken in it. Put the coated chicken in the dish and place it in the oven until it begins to fry. Steam broccoli until cooked.
For dipping sauce, mix the remaining coconut oil, red wine vinegar, and olive oil with the egg yolk.
For potatoes, bring a medium-sized pot of warm water to a boil and add peeled potatoes. Boil with salt, pepper, and lemon juice until soft.
Combine mustard, salt, and pepper to create a zesty mustard sauce, perfect for dipping. Serve chicken with sauce, potatoes, and broccoli.
Slow-Cooked Coconut Beef Stroganoff
Ingredients:
3 tablespoons coconut oil
5 cloves garlic, minced
1 large onion, chopped
3 lbs (1.5 kg) sirloin tip roast, cut into strips
Salt and pepper to taste
1 1/2 lbs (700 g) mushrooms, sliced
1 tablespoon dill weed
1/2 cup red wine
1\2 cup beef or chicken stock
2 tablespoons coconut water vinegar 1 tablespoon Worcestershire sauce
3 tablespoons coconut flour
1 tablespoon tapioca flour/starch or cornstarch
2 cups sour cream
1\2 cup chopped fresh parsley
Grease the bottom of the slow cooker pot with extra coconut oil. Set aside.
Heat the 3 tablespoons of coconut oil in a frying pan and saute garlic and onion lightly until browned and aromatic.
Place the beef strips in the slow cooker, and season with salt and pepper to taste. Place onion and garlic on top of beef, then add mushrooms and dill weed.
Mix together red wine, stock, coconut water vinegar, Worcestershire sauce, tapioca, and coconut flour in a small bowl, then pour over the beef. You can add more stock during cook time if desired.
Cover and cook on high for two hours. Stir in sour cream and parsley. Cook on low for 1/ hours until beef is tender.
Serve over pasta with extra sour cream and topped with extra parsley if desired.
Tropical Coconut Salmon
Ingredients:
1\14 cup organic sugar
1 1/2 tablespoons corn starch
2 lbs (1 kg) fresh salmon fillet
1/2 cup coconut oil
1 cup organic mango juice or pineapple juice
2 tablespoons organic fermented soy sauce
1-1 1/2 cups coconut chips
Extra coconut oil for greasing pan Preheat oven to 375°F (190°C).
Place salmon in a roasting pan greased with coconut oil and arrange coconut chips over salmon.
Mix together the organic sugar and cornstarch in a small bowl. In a small saucepan, melt / cup coconut oil over low heat. As it melts, add the mango juice and soy sauce. Stirring constantly, add the sugar mixture. Keep stirring until the mango sauce begins to thicken and then remove quickly from heat.
Pour the mango sauce on top of the salmon.
Bake for about fifeen minutes. To check if the salmon is done, gently pull at the fish a few inches from the edge. Once it is flaky and lighter in color, the salmon is done.
Coconut Citrus Tuna Steaks
Ingredients:
Extra virgin olive oil
Seafood seasoning blend of choice
1 1\2 tablespoons coconut butter
1 1\2 tablespoons lime juice
2 medium-sized tuna steaks
Virgin coconut oil
Ingredients:
1\14 cup organic sugar
1 1/2 tablespoons corn starch
2 lbs (1 kg) fresh salmon fillet
1/2 cup coconut oil
1 cup organic mango juice or pineapple juice
2 tablespoons organic fermented soy sauce
1-1 1/2 cups coconut chips
Extra coconut oil for greasing pan Preheat oven to 375°F (190°C).
Place salmon in a roasting pan greased with coconut oil and arrange coconut chips over salmon.
Mix together the organic sugar and cornstarch in a small bowl. In a small saucepan, melt / cup coconut oil over low heat. As it melts, add the mango juice and soy sauce. Stirring constantly, add the sugar mixture. Keep stirring until the mango sauce begins to thicken and then remove quickly from heat.
Pour the mango sauce on top of the salmon.
Bake for about fifeen minutes. To check if the salmon is done, gently pull at the fish a few inches from the edge. Once it is flaky and lighter in color, the salmon is done.
Coconut Citrus Tuna Steaks
Ingredients:
Extra virgin olive oil
Seafood seasoning blend of choice
1 1\2 tablespoons coconut butter
1 1\2 tablespoons lime juice
2 medium-sized tuna steaks
Virgin coconut oil
Rub both sides of the thawed tuna steaks with olive oil and seafood seasoning to coat. Mix equal parts softened coconut butter and fresh squeezed lime juice and beat with a fork until smooth and creamy. Coat both sides of each steak with a thick layer of the coconut lime mixture. Allow to harden for a few seconds before flipping to coat the other side. Allow to marinate for ten minutes for flavors to absorb.
Preheat a frying pan coated with virgin coconut oil over medium heat for five minutes. Cook tuna steaks to desired doneness. Exact time will depend on the thickness of the individual steaks, but in general about two to three minutes per side produces a medium-rare tuna steak. I prefer to leave them fairly pink on the inside for maximum flavor and tenderness. Flip carefully to retain coating. Serve immediately with rice and green vegetables.
Coconut Vegetable Ragout
Ingredients:
4 teaspoons coconut oil
1 bay leaf
1 cinnamon stick
2 cardamom pods
3 green chilies, or adjust to your taste (slit vertically)
1/2 cup chopped onion
1 cup mixed cut vegetables
1 cup fresh coconut milk 1 1/2 cups water Salt, as needed
1 teaspoon lemon juice Coriander for garnishing
Heat coconut oil in a pan. Add bay leaf, cinnamon, and cardamom. Saute for two minutes and add chilies and onion. Fry until it turns golden brown. Add the mixed vegetables and saute for few minutes.
Dilute / cup of coconut milk with water and pour over the vegetables in the pan.
Add salt and cover the pan with a lid. Cook on medium heat until vegetables are sofened. Remove from heat and add remaining coconut milk and lemon juice. Mix well and garnish with coriander. Serve with rice or Indian bread.
Carrots in Coconut Oil
Ingredients:
5-6 large fresh carrots
1 large yellow onion Coconut oil
Butter Salt, to taste
Wash and julienne the carrots. Slice onion into thin rings.
Heat the coconut oil and butter in a frying pan. Saute the carrots and onions over high heat, until tender.
Add salt before serving, if desired.
Creamy Coconut Potato Mash
Ingredients:
2.2 lbs (1 kg) potatoes, un peeled
1\4 cup coconut oil
2 tablespoons butter or ghee
1 cup coconut milk, room temperature Salt and pepper to taste
Steam the potatoes until very soft. Place them in a bowl, still with skins on, and add butter and oil. Mash the potatoes until smooth. Add the coconut milk and seasonings. Mash until well mixed.
Coconut Rice
Ingredients:
2 tablespoons virgin coconut oil
3 cups brown rice
1 3\5 quarts water
1 fresh lime
1\2 cup dried unsweetened toasted coconut
Heat coconut oil and rice in pan. Stir constantly until rice darkens in color. Add water 2 cups at a time. Leave uncovered on high heat until it boils, then cover pan half way, and let cook for ten to fifteen minutes. Cover pan entirely, reduce temperature, and let simmer until rice is tender.
Fluff rice with fork and squeeze lime on top. Garnish with toasted coconut. Serve with chicken or fish.
Crispy Fish Fillets
Ingredients:
3 tablespoons coconut oil
1\4 cup coconut flour
1\2cup unsweetened shredded coconut
6 fresh or thawed white fish fillets
1\4 cup coconut milk
Salt and pepper, to taste
Heat the coconut oil in a frying pan over medium-low heat.
Combine coconut flour and shredded coconut in a dish. Dip the fish in the coconut milk and then coat with coconut mixture. Sprinkle with salt and pepper and fry until golden brown.
Buttermilk Fish Fillets
Ingredients:
4 white fish fillets
1 cup buttermilk
1\3cup coconut flour
1\4 cup corn meal or seasoned fish fry mixture
1\3 cup panko (Japanese breadcrumbs)
Salt and pepper to taste
Dash cayenne pepper
1 cup coconut oil, divided
Juice from 2 or 3 lemons
Soak fillets in buttermilk. Mix all flours and spices together, and coat fillets in flour mixture.
Heat 2 tablespoons coconut oil on medium heat in a frying pan. Cook fillets until light brown on one side. While turning, add the other 2 tablespoons of coconut oil and brown on other side. Cook until fish is opaque and flakes easily.
Serve with fresh lemon juice squeezed over fish.
Spicy Coconut Fish
Ingredients:
2 tablespoons coconut oil
1 lb (500 g) fresh fish fillets Cayenne pepper to taste Salt
1 onion, diced
2 cloves garlic, minced
2 tablespoons coconut butter
1-2 cups water
Heat coconut oil in a frying pan. Season fish fillets and fry until lightly brown.
Remove fillets, and add onion, garlic, coconut butter, and 1-2 cups water to the pan. Bring to a boil for about ten minutes until mixture thickens slightly. Return fish fillets to the pan with coconut cream mixture. Cover pan and cook for an additional five minutes. Serve with rice and salad or steamed vegetables.
Spicy Fish Strips
Ingredients:
1 lb (500g) white fish
2 eggs, whisked
1 cup brown rice flour
1\4 cup coconut flour
1 tablespoon achiote powder
1 tablespoon oregano
1/2 teaspoon cayenne powder
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1\2 cup coconut oil
Rinse fish fillets in cold water and then cut into short strips along lines of the fillets. Remove any bones.
Place eggs in one bowl. Mix together flours, spices, black pepper, and sea salt in another bowl. Dip fish strips in eggs and then toss it in the flour mixture. Set them aside on a plate. Warm up a 1\4 cup of coconut oil in a large frying pan and heat oil on medium heat. Cook a few fish strips at a time, leaving plenty of room in the pan, until well browned on either side. Add fresh oil to pan between batches of fish. Set cooked fish aside on a plate lined with a paper towels. Serve with freshly squeezed lime and tartar sauce.
Coconut Pilau
Ingredients:
3 cups coconut milk
1 1\2 cups uncooked Basmati or long grain rice
1 tablespoon virgin coconut oil
One 2-inch cinnamon stick, broken
3 clove buds
4 green cardamom crushed 1 star anise
1 bay leaf
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1\4 cup onions, thinly sliced
2 green chilies, slit
1 tablespoon ginger-garlic paste
1\2 teaspoon turmeric powder
Salt to taste
1\4 packed mint leaves,
roughly chopped
1 tablespoon coconut flakes for garnish 1 tablespoon Golden raisins
Fried shallots for garnish
Wash uncooked rice under running water and set aside.
Heat coconut oil in a large saucepan over medium-high heat. Add cinnamon, cloves, cardamoms, star anise, bay leaf, cumin seeds, and/or fennel seeds. Saute for one minute until aromas are released.
Add sliced onions and slit green chilies and saute until the onions are translucent. Add the ginger-garlic paste and saute then season to taste with turmeric powder and salt.
Add uncooked basmati rice and mix gently to coat the rice grains with oil. Stir occasionally to keep the rice from sticking to the bottom of the pan.
Add the freshly prepared coconut milk into the pot with mint leaves and bring to a gentle boil. Stir once and cover the pot tightly with a lid. Simmer on medium heat for fifteen to twenty minutes until the liquid has been absorbed by the rice. When rice is done, each grain should be soft and should not clump.
Remove pot from heat, but keep covered until serving. Remove whole spices and garnish with roasted cashews and golden raisins. Serve with curry.
Ginger Pork Stir-fry
Ingredients:
1 lb (450 g) pork tenderloin, thinly sliced
2 red apples, thinly sliced
1\2 cup virgin coconut oil
1 tablespoon sesame oil % cup honey
1 tablespoon shredded ginger
2 cups sliced mushroom
Salt and pepper to taste
1 chopped leek
2-3 cups of steamed wild rice
Saute the oils with honey, pork, ginger, and apples for about eight minutes until the pork is cooked and apples are tender.
Add the mushrooms and season with salt and pepper to taste. Saute for another five minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.
Coconut Beef Curry
Serves 5
Preparation Time: 15 minutes
Ingredients:
1 small onion, diced
4 cloves garlic
Coconut oil, as needed for sauteing
1 1\2 lbs (750 g) beef, sliced into strips
2 teaspoons curry
1 teaspoon cumin
1 teaspoon turmeric powder
Salt and pepper to taste
3 tablespoons coconut butter
2 cups beef broth
1 medium-sized sweet potato, cubed
1 medium-sized carrot, chopped
2 stalks celery, chopped
1 medium-sized zucchini, chopped 7 oz (200 g) mushrooms, sliced
Heat coconut oil and saute onion and garlic until onion is soft. Add beef and saute for another two minutes.
Add spices, coconut butter, and beef broth. Cover and simmer for two hours or until the meat is tender. Add remaining ingredients and continue cooking until the vegetables are soft and cooked through.
Serve over rice or pasta and top with sour cream or plain yogurt.
2-3 cups of steamed wild rice
Saute the oils with honey, pork, ginger, and apples for about eight minutes until the pork is cooked and apples are tender.
Add the mushrooms and season with salt and pepper to taste. Saute for another five minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.
Coconut Beef Curry
Serves 5
Preparation Time: 15 minutes
Ingredients:
1 small onion, diced
4 cloves garlic
Coconut oil, as needed for sauteing
1 1\2 lbs (750 g) beef, sliced into strips
2 teaspoons curry
1 teaspoon cumin
1 teaspoon turmeric powder
Salt and pepper to taste
3 tablespoons coconut butter
2 cups beef broth
1 medium-sized sweet potato, cubed
1 medium-sized carrot, chopped
2 stalks celery, chopped
1 medium-sized zucchini, chopped 7 oz (200 g) mushrooms, sliced
Heat coconut oil and saute onion and garlic until onion is soft. Add beef and saute for another two minutes.
Add spices, coconut butter, and beef broth. Cover and simmer for two hours or until the meat is tender. Add remaining ingredients and continue cooking until the vegetables are soft and cooked through.
Serve over rice or pasta and top with sour cream or plain yogurt.
Crispy Fried Chicken
Ingredients:
2 cloves of garlic
1 onion, to taste
1 bunch shallots, finely chopped
6 raw macadamia nuts, crushed
1 teaspoon turmeric powder
3 teaspoons coriander powder Coconut oil, as needed
Handful lime leaves
2 stalks lemon grass, bruised
1\4 cup coconut milk
6 chicken drumsticks
1-2 cups shredded coconut flakes
Mix garlic, onions, shallots, macadamia nuts, turmeric, and coriander powder into a paste.
Heat coconut oil in a pan. Saute the herb paste with lime leaves and lemon grass, until fragrant. Pour in the coconut milk and chicken drumsticks. Simmer for thirty minutes, or until sauce reduces into a paste. Remove from heat.
Preheat oven to 390°F (200°C). Roll the cooked drumsticks in the shredded coconut flakes until evenly coated. Place on a lined baking sheet and grill for about twenty minutes, turning once.
Serve with rice and salad.
Chicken Cacciatore
Ingredients:
Ingredients:
2 cloves of garlic
1 onion, to taste
1 bunch shallots, finely chopped
6 raw macadamia nuts, crushed
1 teaspoon turmeric powder
3 teaspoons coriander powder Coconut oil, as needed
Handful lime leaves
2 stalks lemon grass, bruised
1\4 cup coconut milk
6 chicken drumsticks
1-2 cups shredded coconut flakes
Mix garlic, onions, shallots, macadamia nuts, turmeric, and coriander powder into a paste.
Heat coconut oil in a pan. Saute the herb paste with lime leaves and lemon grass, until fragrant. Pour in the coconut milk and chicken drumsticks. Simmer for thirty minutes, or until sauce reduces into a paste. Remove from heat.
Preheat oven to 390°F (200°C). Roll the cooked drumsticks in the shredded coconut flakes until evenly coated. Place on a lined baking sheet and grill for about twenty minutes, turning once.
Serve with rice and salad.
Chicken Cacciatore
Ingredients:
1 whole chicken
1\2 cup virgin coconut oil
1 cup coconut flour
2 1\2 cups sliced onions, thinly sliced
1\2 cup green pepper, chopped
2 1\2 cloves garlic, crushed
15 oz (425 g) diced tomatoes
3 1\2 tablespoons tomato paste
2 oz (50 g) sliced fresh mushrooms, drained
1 1\4 teaspoons Himalayan fine salt
1\3 teaspoon oregano
Wash chicken and pat dry. Separate into chicken pieces and coat in coconut flour. Heat virgin coconut oil in a frying pan and fry chicken over medium heat fifteen to twenty minutes until light brown. Remove chicken and set aside.
Add onion rings, green pepper, and garlic to the pan. Stir over medium heat until onion and pepper are tender. Stir in remaining ingredients.
Return chicken pieces to sauce. Place lid over the frying pan and simmer for thirty to forty minutes until chicken is tender.
Classic Coconut Chicken Curry
Ingredients:
1 whole chicken, cut into 6-8 pieces
3 tablespoons virgin coconut oil
2 tablespoons organic coconut flour
1\2 teaspoon fine Himalayan salt
1\4 teaspoon black pepper
1 tablespoon chopped fresh ginger root
1\4 cup chopped onion
4 cloves garlic
1 tablespoon curry powder
2 cups chicken stock (you can use the neck and carcass to make this)
1\4 cup water
Heat coconut oil in frying pan and saute garlic, onion, and ginger. Add the chicken pieces, and brown slightly. Add chicken stock and simmer for fifteen minutes. Add spices and cover the pan. Continue cooking for another five minutes. Dissolve coconut flour in water and stir it into the pan. Cook for another five minutes.
1\2 cup virgin coconut oil
1 cup coconut flour
2 1\2 cups sliced onions, thinly sliced
1\2 cup green pepper, chopped
2 1\2 cloves garlic, crushed
15 oz (425 g) diced tomatoes
3 1\2 tablespoons tomato paste
2 oz (50 g) sliced fresh mushrooms, drained
1 1\4 teaspoons Himalayan fine salt
1\3 teaspoon oregano
Wash chicken and pat dry. Separate into chicken pieces and coat in coconut flour. Heat virgin coconut oil in a frying pan and fry chicken over medium heat fifteen to twenty minutes until light brown. Remove chicken and set aside.
Add onion rings, green pepper, and garlic to the pan. Stir over medium heat until onion and pepper are tender. Stir in remaining ingredients.
Return chicken pieces to sauce. Place lid over the frying pan and simmer for thirty to forty minutes until chicken is tender.
Classic Coconut Chicken Curry
Ingredients:
1 whole chicken, cut into 6-8 pieces
3 tablespoons virgin coconut oil
2 tablespoons organic coconut flour
1\2 teaspoon fine Himalayan salt
1\4 teaspoon black pepper
1 tablespoon chopped fresh ginger root
1\4 cup chopped onion
4 cloves garlic
1 tablespoon curry powder
2 cups chicken stock (you can use the neck and carcass to make this)
1\4 cup water
Heat coconut oil in frying pan and saute garlic, onion, and ginger. Add the chicken pieces, and brown slightly. Add chicken stock and simmer for fifteen minutes. Add spices and cover the pan. Continue cooking for another five minutes. Dissolve coconut flour in water and stir it into the pan. Cook for another five minutes.
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