Lemongrass Chicken with Curry
A 5-ingredient recipe for Lemongrass Curry Chicken. Gluten free, grain free, soy free, dairy free, Whole 30, and Paleo.
Ingredients
- 1 stalk Lemongrass as desired
- Red onion as desired
- 2 Tbsp coconut oil
- 1.5 pounds organic chicken boneless, skinless and/or thighs with skin, cubed
- curry powder to taste
Instructions
- Remove the Lemongrass outer shell. Chop Lemongrass until it's finely sliced into tiny slivers, and set aside.
- Chop a red onion into thin slices, and set aside the amount you'll want to use. We likely used about ¼ cup.
- Cube the chicken.
- Place about 2 tbsp. organic coconut oil over medium heat in a large stir fry pan on the stove.
- Add the onion, and cook it until it's browned.
- Next, add the Lemongrass, mix into the onion and saute briefly.
- Finally, add the chicken and then the curry powder.
- Continue cooking entire mixture until chicken is fully cooked through.
- Taste along the way to adjust to personal preference, adding a pinch of salt if needed.
- Serve as is or with rice, quinoa, etc.
Notes
You will not use the full stalk of Lemongrass. With the leftovers, simply place them in the fridge (if you will use within a day or two) or in the freezer to save for a later date.