Coconut Chicken Curry

serves 2

Coconut chicken curry over zucchini noodles. I used to do something similar using a prepackaged curry paste, but I tried making my own and it turned out even better and had no iffy ingredients. :)

curry:
3 T coconut oil
1 small onion, thinly sliced
2 cloves of garlic, minced
1 inch of ginger root, minced
2 T salt free curry powder
1 cinnamon stick
5 small dried red chilis
1 heaping T tomato paste
sea salt and pepper to taste
1 large carrot, thickly sliced
1/4 small head of green cabbage, chopped
1 can coconut milk
1 cup chicken broth
2 chicken breasts, cut into chunks
1 cup frozen okra*
juice of 1 lime

Heat the oil in a deep skillet and fry the onions, garlic, and ginger until soft. Add the curry, cinnamon, chilis, tomato paste, salt/pepper and saute until fragrant. Add the coconut milk, broth, carrot, and cabbage and simmer uncovered for 20 minutes to thicken. Add the chicken, okra, and 1/2 the lime juice and simmer uncovered for 10-15 minutes. Taste and adjust seasonings with salt/lime juice.

*Okra seems like an acquired taste, but it's one that both my husband and I love. Okra has a unique thickening property though, so if you want to make this without the okra it might turn out a little runnier.

noodles:
2 small zucchinis

Put the zucchinis through a spiralizer (or julienne them with a knife or mandoline). Put in a microwave safe container with a lid and microwave for 2 minutes. If you don't use a microwave, you can steam them for a few minutes or saute them in another skillet. You just want to soften them a little.

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I based my recipe off of this one from the Food Network: http://www.foodnetwork.com/recipes/tyler-florence/spicy-chicken-coconut-curry-recipe/index.html