Curry Things

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I love a good chicken curry!!

One of my ultimate favorite recipes from Dr. Mark Hyman is his:

Coconut Curry Chicken and Vegetables

I remember the first time I made this my husband inhaled it! The picture above here is what I actually made from tonight’s dinner! It really is as good as it looks. The things I do different than Dr. Mark Hyman is:

  • I do not use mustard seeds. I just skip that part.
  • Same goes with the onion. Yuck, I omit it always! I tend to add more garlic instead.
  • I used boneless chicken thighs.
  • I didn’t have cauliflower or frozen peas on hand so we added 2 more carrots, cut up broccoli, two roma tomatoes, and cubed up half a large avocado and added a little more apple to this.
  • I used a yellow bell pepper instead of a green one which he calls for. I didn’t realize it said only use half of one, I used a whole one. And I am glad I did.
  • I may just add a bit more curry and sesame oil than what the recipe calls for. šŸ˜‰

The recipe says this yields 4 servings and that is correct. It fed my whole little family of 4!

While I was cooking this tonight, my husband repeatedly kept saying, “wow, this smells so good, I can’t wait!”

As long as you have the chicken thawed, and dice or chop the other ingredients this doesn’t take too long. I’d say def. in 35-40 minutes this can be ready to serve.

I just love this dish and our additions/subtractions. We didn’t even need any grains to go with this.

I think for the most part this is PCOS and diabetic friendly. Again the recipe can be found here.

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