Before I got pregnant with our first, I typically had to cook dinner before heading to work my day job as a barista.
Everyday I made dinner around 11am, packed it up, and then reheated it for dinner that night at work.
Having food that reheated well was a must.
I knew that flavor was super important to me, but also I wanted to make sure I wasn’t losing ANY of the quality.
At the time, Eli and I were strictly gluten and dairy free, so our options were pretty limited.
We substituted with a lot of full fat coconut milk and healthy grains. Eli also liked to add lots of anti-inflammatory foods to our diet.
One of the things we loved about curry, was the flavor for one, and that it contains turmeric – which happens to have a lot of health benefits.
I am so excited to share this recipe today! It is one that has been a long time in the making.
For years Eli and I have been making homemade curry.
And there has been a lot of bad batches.
One time Eli added WAY too much salt on accident… There have also been times where the sauce has been basically soup.
But after about three years of trial and error, I feel like I have finally found a recipe that is super easy and taste good.
I also wanted to make this recipe super trail and camp friendly. Low clean up, hardly any prep, and easy to cook over a fire or camp stove.
- ½ lb cubed chicken thighs
- ¼ can full fat coconut milk
- 3 tbsp yogurt
- ¼ of a lemon juiced
- 2 tsp turmeric
- 2 tsp garam masala
- ½ tsp salt
- ¼ tsp pepper
- Pinch of cayenne
- ½ cup frozen peas and carrots mixed
- 1 tbsp butter
- In a medium tupperware container, mix together the yogurt, lemon juice, turmeric, garam masala, salt, pepper, and cayenne. Make sure everything is evenly combined with no clumps. Then stir in the coconut milk, chicken, and frozen peas and carrots. Mix everything together really well - and refrigerate overnight.
- Heat up a medium skillet, then add the butter. Once the skillet is heated to medium high, add the rest of the ingredients.
- Continually stir to prevent burning, and cook for about 10 to 15 minutes. Make sure the chicken is cooked all the way through before taking off the burner.
- Serve hot over rice and enjoy!