- 2 plantains, peeled on chopped
- 1.5 lbs organic free range chicken breast, chopped
- 1 (14 oz) canned coconut milk
- 1 tablespoon curry powder
- 1 tablespoon vindaloo curry powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger (fresh would be wicked good)
- pepper, to taste
- 1 tablespoon coconut oil
- cilantro, to garnish
Chop your chicken. I use scissors. Life is so much easier with butcher scissors (I’m not sure that’s a real name)
Now you need to chop your plantains. I bought some of the softer (I’m guess more ripe plantains- I know nothing about them) so they would be easier to peel. I just cut both ends off, then made a knife slit down the inside and peeled the skin right now. If the plantains aren’t quite as soft, you will have you use a bit more muscle to peel them. Strong hands means strong mind.
Pull out a large pot or deep skillet and put under medium-high heat. Add your coconut oil to get hot. Once the oil is hot, add your chopped chicken to the pot/skillet to sear.
Top your chicken off with your regular curry powder.
Once the chicken is cooked on the bottom side, add your coconut milk, plantains, and the rest of your spices to the pot/skillet. Mix to combine.
Turn temperature on low, cover, and cook for about 6-8 minutes or until chicken is cooked through (depending on the size of the chicken pieces) and plantains are soft.
Top with a bit of cilantro and a slice of avocado! Consume!