This is another curry in a hurry full of creamy coconut, yummy veggies, herbs and juicy minced chicken 🐔
This chicken is from Force of Nature, but you can check out my whole guide to chicken here! We often have minced chicken left over when we make chicken burgers or shish kabobs, so this is a great way to use leftovers and make a quick lunch 😇
This can also be made a day in advance and enjoyed heated up 😍
To make 1 bowl you need:
5 ounces of minced chicken 🐔
Duck fat or ancestral fat for frying 🧈
1 cup coconut milk 🥥
Green onion 🧅
1 small zucchini 🥒
1/2 green bell pepper 🫑
Fresh cilantro 🌿
Curry and garlic powder and salt 🧂
Miracle Noodles or a pasta swap for serving 🍜
How to:
Begin by sautéing the minced chicken in duck fat, season with garlic powder, curry and salt. Chop the green onion and add those in.
Finely chop the zucchini and bell pepper and stir those in. Let it all sauté a bit, then season again and pour on the coconut milk. Let everything simmer for a bit.
When you’re ready, prepare the miracle noodles and pour the curry over them. Enjoy with guacamole 😍
