Fennel and Chicken Coconut Curry

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2 Tbsp avocado oil or grass-fed tallow

1 small onion, diced

1 small fennel bulb, chopped

1 large bell pepper, sliced

3 large garlic cloves, minced

1 1/2 Tbsp fresh grated ginger (skin removed first)

1 lb ground chicken (or chicken breast, cut into bite-sized cubes)

1 1/2 Tbsp curry powder, divided

1 1/2 tsp salt, more to taste, divided

1/4 tsp black pepper

1/4 cup broth or water (for deglazing)

1 (15oz) can lite coconut milk

1 Tbsp apple cider vinegar or lime juice

Optional: 1 Tbsp tomato paste

4 cups cooked rice of choice

Chopped cilantro or parsley for garnish

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Prep the rice or whatever you are pairing the curry with. Also prep the vegetables as instructed. Dice the onion, chop the fennel, and mince the fresh garlic cloves and fresh ginger. I sliced the bell pepper into vertical strips and then cut the strips into half, but you can also chop if desired. Prep the chicken as well if you are opting for diced instead of ground.
Preheat a large stainless steel pan to medium-high heat with grass-fed tallow or avocado oil.
Add the prepped onion and fennel and sauté for several minutes until browned and translucent. Add the garlic and ginger and sauté for 30 seconds.
Add the ground (or cubed) chicken and cook, breaking up, until no longer pink. When it’s about halfway cooked, add the bell pepper to the pan as well as 1/2 Tbsp curry powder, 1 tsp salt, and 1/4 tsp black pepper. Keep stirring and cooking everything until the chicken is finished cooking.
Deglaze the pan with 1/4 cup broth (or water) if needed. Add the coconut milk, ACV or lime juice, tomato paste, and remaining 1 Tbsp curry powder and 1/2 tsp of salt and incorporate together. Bring to a simmer and let it cook for a few minutes.
Serve over cooked rice and garnish with cilantro. Enjoy!

Find it online: https://homecookedliving.com/fennel-and-chicken-coconut-curry/