Coconut Curry Chicken & Mushrooms

img_4524Another beautiful day.  If the wind wasn’t so strong I would be out in the kayak for sure.  Instead I got out and ran some errands, sun-roof open on the truck and listening to Don Williams.  I saw him in concert a few years ago and he was awesome.  Got back home and started prep for dinner.  Spent the rest of the day outside.  img_4521My garden is doing very, very well except for a few leaves of my chard that were munched on by a grasshopper (he has been relocated).  The snow peas have blooms finally and basil is still out of control.  It was a great garden for the first year in our house. Winter needs to hurry up and get here and leave so we can plant the Spring garden.  Just sayin’.


For The Chicken & Mushrooms:

  • 2 cups boneless chicken thighs, cubed
  • 1 cup porcini mushrooms, sliced
  • 1/3 cup white onion, sliced
  • 4 cloves garlic, minced
  • 8 Swiss chard leaves, chopped
  • 2 Tablespoons fresh basil, chopped (I used spicy basil)
  • 1/4 cup white wine
  • 1/3 cup coconut milk (or cream)
  • 4 Tablespoons butter
  • 2 Tablespoon coconut flour
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon Vindaloo curry
  • 2 Tablespoons olive oil
  • Salt and Pepper (I used pink salt and ground black pepper)
  • White Rice

Cut the chicken into cubes and place in a brine for a few hours or overnight (I used 1/2 teaspoon smoked salt and 1 teaspoon rice wine vinegar).

Saute the mushrooms, onions and garlic in olive oil 1 Tablespoon white wine until all are tender.  Remove to a plate.  In the same skillet on Med-Hi melt the butter and cook the chicken until no longer pink.  Return the mushrooms and onions to pan and add the chard, basil and spices.  Cook until greens are slightly wilted.  In a small cup, mix the coconut flour and milk and stir until smooth.  Pour into skillet to thicken (mine took a few minutes).

For the rice I used 1 cup long grain white rice cooked in 2 cups chicken broth and seasoned with 1 Tablespoon of butter and 1/2 teaspoon of turmeric. I like using turmeric in rice because it creates a beautiful color and to me it tastes like cheese. To top it off, few sprinkles of Korean red pepper.

Have a great evening !




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