Healing Golden Coconut Chicken Curry: Home Cooked Happiness

With Valentine’s Day in the air, I wanted to share a recipe that comes straight from my healing heart. I’ve always had a deep love for curry, and this golden coconut chicken curry was created many years ago during a tender season of my life. I was preparing for surgery and needed to meal-prep nourishing meals ahead of time. A dear friend came to care for me—and quickly fell in love with this dish too.

This curry is more than just comfort food. It’s warming, grounding, and deeply nourishing for both body and soul. Rich in antioxidants and anti-inflammatory spices, it’s especially supportive for gut health and overall wellness.

A little side note for my fellow Ancient Nutrition lovers: I used to add a scoop of their Turmeric Bone Broth Protein to this recipe for an extra boost of nourishment—and it was divine. Also for my vegan friends, you can leave out the chicken or add tofu.

Before we begin, let’s slow things down for just a moment. Take a deep breath, get grounded, and center yourself. Then turn on your favorite song, wiggle those shoulders, and dance it out in the kitchen as your loving energy infuses the food you’re preparing for your family. And don’t forget your prayer or words of gratitude.

Now… let’s make a little magic.

Ingredients:

• 6 pieces of chicken, baked with sea salt, black pepper, and granulated garlic powder, then diced

• 1 (16-oz) bag organic frozen peas and carrots

• 1 (16-oz) bag frozen riced cauliflower

• 1 white onion, diced

• 4 cloves garlic, minced

• 2 cans full-fat, unsweetened coconut milk

• 1 tablespoon organic curry powder (I used McCormick)

• 1 tablespoon organic ground turmeric

• 2 teaspoons black pepper

• 2 teaspoons sea salt

• ½ teaspoon hot curry powder or red curry (optional, for heat)

• 1 teaspoon freshly grated ginger

• 2 tablespoons olive oil

Directions:

1. In a large skillet over medium heat, add the olive oil. Once warmed, add the diced onion and garlic. Sauté for a few minutes until fragrant and translucent.

2. Add the frozen peas and carrots, stirring to gently heat them through.

3. Pour in the coconut milk, followed by the curry powder, turmeric, sea salt, and black pepper. Stir well until fully combined and beautifully golden.

4. Add the diced chicken and riced cauliflower, mixing everything together.

5. Bring the curry to a gentle bubble, stirring occasionally to ensure everything is evenly heated and coated in the sauce.

6. Just before removing from the heat, grate fresh ginger over the top and give it one final loving stir.

7. Serve warm and enjoy the comfort, nourishment, and love in every bite!

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