Cashew Coconut Chicken

This quick and delicious recipe requires two ingredients that can be hard to find - unsweetened flaked coconut and coconut aminos. If you can secure those supplies, the rest is easy to put together in a matter of minutes. Vitamin Cottage, Trader Joe's and Whole Foods are your best chain store shopping bets, but independent health food stores should also have both those items on hand. The recipe shown is for two servings, but can also be easily doubled or even quadrupled to feed a raving hoard.

Cashew Coconut Curry Chicken

  • 16 oz raw chicken breast - cubed
  • 1/2 red bell pepper - chopped
  • 2 tbsp coconut oil
  • 2 tbsp cashews
  • 3 tbsp unsweetened coconut flakes*
  • 3 tbsp raw coconut aminos**
  • 1 tbsp curry powder
  • 1/4 cup coconut milk (canned)
  • additional coconut flakes and/or cashews for garnish
  • Optional: Squirt or two of liquid monk fruit or stevia extract for a slightly sweeter flavor.

Fry chicken in coconut oil. Add peppers when chicken is nearly cooked through. Add remaining ingredients after peppers soften. Cook and stir until all ingredients are well blended and sauce is bubbly. Add a little water or additional coconut aminos if sauce gets too thick.


* If unsweetend coconut flakes are unavailable, just add more cashews.

** If you can't find coconut aminos, soy sauce or Braggs aminos can be used instead. Just start with 1 tbsp and then add more to taste. The flavors of these alternatives are stronger and saltier than coconut aminos, so take it easy.

Estimated nutritional values (entire batch)

Fat: 72g, Carbs: 38g, Protein: 96g, Calories: 1,178