In the mood for some Indian cuisine? Here’s a great recipe for Coconut Curried Chicken…

Ingredients: Use organic or biodynamic ingredients only. (Especially for the chicken!!)
1 1/2 cups water, divided
2/3 cup uncooked couscous
1 cup light coconut milk
1 tablespoon cornstarch
2 teaspoons honey
2 teaspoons bottled minced garlic
2 teaspoons bottled minced ginger
1 teaspoon green curry paste
2 teaspoons coconut butter oil
1 pound organic chicken breasts
1/2 teaspoon salt, divided
1 cup  green peas
1/2 cup prechopped onion
8-ounces sliced mushrooms
1 teaspoon lime juice
Lime wedges (optional)

Preparation
Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork. While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.

Heat 1 teaspoon coconut butter/oil in a large, well-greased (use coconut butter or butter) skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.

Add remaining 1 teaspoon coconut butter to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.

Should yield 4 servings (serving size: 1 1/2 cups chicken mixture and 1/2 cup couscous), depending on how hungry (and big) your diners are!

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