Avocado Chicken Curry

Ingredients

Cooked rice

for serving

Cilantro

1/4 cup, chopped for garnish

Salt

1 teaspoon, or to taste

Cayenne pepper

1/2 teaspoon, adjust for spice preference

Turmeric

1 teaspoon

Curry powder

2 tablespoons

Fresh ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Onion

1 medium, chopped

Coconut milk

1 can (13.5 oz)

Avocado

1 large, flesh scooped out

Chicken breast

1 pound, cut into bite-sized cubes

Oil

2 tablespoons for sautéing

Instructions

1. In a large pan, heat the oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent, about 4-5 minutes.
3. Add the chicken cubes to the pan and cook until they are browned on all sides, approximately 6-8 minutes.
4. While the chicken is cooking, in a blender, combine the avocado flesh and coconut milk. Blend until smooth and creamy.
5. Pour the avocado-coconut mixture into the pan with the chicken.
6. Add the curry powder, turmeric, cayenne pepper, and salt. Stir well to combine all the ingredients.
7. Cover the pan and simmer the curry for about 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
8. Serve the avocado chicken curry over cooked rice.
9. Garnish with chopped cilantro before serving.