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Tropical Chicken Curry

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Course All Recipes, Dinner
Cuisine 1:1 Ratio, All, Poultry
Servings 2
Calories 565 kcal


  • 1 lb chicken breast ground
  • 1/2 cup canned coconut cream
  • 1 cup pure coconut water
  • juice of 1 lime
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 birds eye pepper chopped
  • 1 ripe plantain cut into chunks
  • 1 tsp extra virgin coconut oil
  • 1 avocado diced
  • 1/4 cup cilantro chopped
  • 1/4 cup red onion chopped


  • Add ground chicken meat, coconut cream, coconut water, lime juice, chilli pepper, salt and pepper to a medium saucepan.
  • Bring to a boil then lower heat and simmer for about 20 minutes, stirring occasionally, until the liquid is evaporated and you’re left with a creamy meat mixture.
  • Add the meat directly to the pan with the rest of the ingredients and let it absorb the flavors while cooking.
  • While the meat is cooking, heat the coconut oil in a non-stick pan over medium-high heat. When pan is hot enough, add the plantain and cook until golden brown on all sides about 1-2 minutes per side.
  • Divide the meat mixture between 2 serving bowls, garnish with fried plantain, avocado, fresh cilantro and chopped red onion.
  • Sprinkle a little bit more lime juice if desired and serve immediately.


Calories: 565kcalCarbohydrates: 49gProtein: 46gFat: 29g
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