Atomic Curry

This will make you grow hair on your chest...or something. We like it hot hot hot so please adjust the spice level to your preference.

Ingredients

Serves 4-6

1 yellow onion, diced
4 chicken breasts, diced
1 can chick peas, drained and rinsed
3 cloves garlic, crushed
1.5 to 2 cans coconut milk
3 tbsp medium curry powder
2 tsp Cayenne pepper
1 tsp black mustard seeds
1 tsp cumin seeds
small bunch of cilantro, chopped
lemon, cut into wedges
2 Serrano chili peppers, minced
4 habanero peppers, minced
1 tbsp coconut oil
salt and pepper
1 cup plain yogurt

Instructions

1. Heat a large pot (preferably cast iron) on medium high heat and melt the coconut oil.
2. Season the diced chicken breast with salt and pepper and add to the hot coconut oil. Brown on all sides. Remove the chicken from the pan and set aside.
3. Add all of the spices (curry powder, Cayenne, mustard seeds, cumin seeds) to the oil and stir around for a minute or so. Add the onion, garlic and minced peppers and cook until the onion is translucent.
4. Now add back the chicken to the pot. Add the chickpeas and the coconut milk (we used about 1.5 cans but you can determine what ratio you want) and stir well. Give it a smell and re-season if necessary.
5. Bring the curry to a boil. Reduce heat to medium low to keep it on a gentle simmer for 45 minutes to an hour to allow it to thicken and develop the flavours. Before you serve it, add the chopped cilantro and stir well. If some people do not like cilantro you can just save it for an optional garnish.
6. Serve with rice, paleo rice or pasta. Garnish with lemon juice, cilantro and yogurt.

Note on paleo rice: I had mine with paleo rice and when I got to the stage where you satay the cauliflower, I added 1 tsp of garlic chili paste, 2 crushed garlic cloves and 1 tsp turmeric and it was delicious.