Simple Curry Chicken
Greetings from the Arnold Classic in Columbus, Ohio! We are going to start sharing a lot of our favorite recipes—a lot of these are from our paleo days, but many of them are also keto friendly (those that are not we will adjust to make them keto friendly). My goal is to share one recipe a week. Let us know what you think of them, and hit us up with any requests you may have in the comments, or at firstname.lastname@example.org. Here is one we used to have pretty often—simple curry chicken.
3-4 chicken breasts (cut into 1 inch nuggets)
1/2 onions chopped
1 Tbsp minced garlic
1 Tbsp of yellow curry powder (or more! I don’t usually measure my spices)
1 tsp cumin
1 Tbsp Garlic powder
salt and pepper for seasoning
The juice of 1 bitter orange (can substitute with the bottled if you must, also referred to as “naranja agria”)
Coconut oil or Grassfed butter
Place chopped chicken breast in a bowl or dish for mixing.
Add bitter orange and all your spices. Mix all together making sure chicken is well coated in curry. Add more if you need to. Cover and let chicken marinate for at least an hour but as long as possible. The longer it marinates the better it will taste.
Heat large skillet/pan to medium. Melt fat in pan and throw in your onions and garlic. Sauté until onions are translucent.
Add in your chicken mixture. Pour in all the juices too! Cook for about 7-10 minutes tossing frequently. When your chicken is about cooked through, lower heat to med/low cover and let simmer for another 7-10 minutes.
Serve over cauliflower rice, or with mixed veggies.