Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Paleo Coconut Chicken Curry
Paleo Coconut Chicken Curry
Ingredients
Ingredients
- 1 14.787 tbsp ml extra virgin olive oil
- 2 2 cloves garlic chopped
- 1 onion diced
- 1 sweet potato peeled and chopped into 1/2 inch cubes
- 1/2 120 cups ml green onions chopped
- 2 2 stalks celery chopped
- 1 chicken breast cooked and cut into bite-sized pieces
- 1/2 7.3935 tbsp ml turmeric
- 1/2 7.3935 tbsp ml cumin
- 1 14.787 tbsp ml coriander
- 1/2 2.4645 tsp ml onion powder
- 1 4.929 tsp ml sea salt
- 13.5 399.249 fl oz ml full fat coconut milk
- 1 avocado sliced
Instructions
Instructions
- Coat a large skillet with olive oil and heat on medium heat.
- When hot, add garlic and cook until slightly browned.
- Add chopped onion and more oil, if needed. Cover and cook until onions are translucent.
- Add turmeric, cumin, coriander and onion powder.
- Mix to coat onions then add sweet potatoes, celery and green onions.
- Add 1 cup water and teaspoon of salt to boil sweet potatoes. Let cook until sweet potatoes are soft.
- Add cooked chicken and coconut milk. Let simmer to mix flavors.
- Top with sliced avocado before serving.
