Spicy Chicken Curry

Serves Two



the meat of 2 Thai coconuts
2 tablespoons cold-pressed olive oil
4 tablespoons coconut aminos
2 teaspoons Chicken Curry Masala (herbal poultry seasoning)



2 tablespoons freshly grated ginger root the juice of 2 lemons
the peel of one orange
2 tablespoons cold-pressed olive oil

4 tablespoons coconut aminos
1 teaspoon Chicken Curry Masala pinch salt
pinch garlic powder (optional)



4 tablespoons fresh coriander 1 red or orange bell pepper





  1. Meat

    Cut the coconut meat into 1 1⁄2 inch (4 centimeter) pieces and marinade with olive oil, coconut aminos, and Chicken Curry Masala for half an hour. For spicier taste, you can add more Chicken Curry Masala.

  2. Sauce

    In a food processor or high-speed blender, blend all Sauce ingredients.

  3. Vegetables

    Chop fresh coriander, and slice the bell pepper. Then mix with meat, and sauce.

    Marinade for at least 3 hours. You can also marinade overnight for a strong taste.

    Carefully heat to 108 degrees Fahrenheit (42 degrees Celsius), using a thermometer to check and ensure the temperature doesn’t go higher.



Recipe Detox Grade: 5

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