Coconut Curried Chicken

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Guest post by Krista A. Parr, R.H.N.

While we’ve been lucky enough to have a lovely taste of Spring weather here in Vancouver lately, I haven’t been fully ready to give up the warm comfort of winter soups and stews just yet. Comfort food of all kinds can be an important part of a fertility diet in that it can be grounding during times of stress and uncertainty. It’s an added bonus when your comfort food is also full of fertility-promoting properties. Allow me to introduce you to this beautifully flavorful curry dish that covers all your bases. It features high fiber, protein, healthy fats, anti-oxidants, and spices that promote blood flow, aid in digestion, fight inflammation, tone the liver, and help regulate blood sugar. Cumin, turmeric, and black pepper are all used in Ayurveda to balance various infertility conditions such as uterine tumors, fibroids, ovarian cysts, genital tract health, and hormone interactions.

Ingredients:
½ tsp cayenne pepper
1 tsp black pepper
1 TBSP ground cumin
2 tsp ground turmeric
2 tsp ground coriander
1 ½ tsp sea salt
2 TBSP curry powder
4 cloves garlic, minced
1 large onion, diced
2-inch chunk fresh ginger root, minced
2 TBSP coconut oil
1 TBSP organic butter
1 ½ lbs organic chicken thighs, chopped
1 can chickpeas, rinsed (look for cans with BPA-free lining)
2 yams, peeled & cubed
1 head cauliflower, diced
1 cup frozen peas
1 can full-fat coconut milk (not ‘lite’)

For garnish:
Juice of 1 lime
½ cup fresh cilantro leaves
1 red bell pepper, diced
3 green onions, sliced

Directions:
Heat oil & butter in a very large heavy pan or soup pot over medium heat. Add garlic, onion, and ginger and sauté for about 2 minutes.
Add the spices (the first 7 ingredients listed) and sauté for another minute or two.
Add chicken and sear lightly before adding the chickpeas, yams, cauliflower and coconut milk.
Bring to a gentle boil and then reduce heat to minimum.
Cover with lid slightly ajar and allow to simmer, stirring occasionally, for at least an hour. Add the frozen peas near the end of cooking, about the last 10-20 minutes.
Serve over brown basmati rice, garnished with the lime juice, cilantro, and crunchy red peppers.


Krista A. Parr is a Vancouver Registered Holistic Nutritionist and founder of Root to Fruit Nutrition, specializing in fertility and women’s health. www.RootToFruitNutrition.ca


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