Fig-Chicken Curry
This curry pairs figs and fenugreek for flavor and substance. Additionally, both have long histories as natural laxatives. If you are interested in learning more about nutrition for better digestion and recipes that apply, like this curry, check out The Digestive Tune Up™ Program.
Ingredients
- 1 1/2 pounds fresh figs halved
- 1 teaspoon ground fenugreek seeds
- 1 cup light coconut milk
- 24 oz boneless, skinless chicken breasts cubed
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a food processor, puree the figs, fenugreek seeds, and milk.
- Place the chicken in a 9-inch square baking dish and pour the fig mixture over the chicken.
- Bake for 25 to 30 minutes, until the chicken is fully cooked. (Do not overcook the chicken; it should be tender.)
Notes
You may substitute with dried figs. Soak them in water for 1 hour to reconstitute, drain, and slice in half.
This dish is great tossed over soba noodles, steamed spinach, or steamed cauliflower and broccoli.
