4104933807_9e71ecabac_bTo consume enough of the healthful goodness of coconut oil you need to drink Fuel For Thought®, a clinically proven brain-boosting beverage. But we always like to put a little more coconut oil in our diet, especially when it comes in the form of something so easy to make, like the quick chicken curry recipe below.

Recipes that are easy, take little time, and produce delicious entrees are always at the top of our list. Add our favorite ingredient − coconut oil − and you have a winner. Such is the recipe for Quick Chicken Curry concocted by Lorraine Eaton and published on Hampton Roads, an online publication of the Virginian-Pilot.

Makes: 2 servings


2 tablespoons coconut oil

½ red onion, chopped

2 boneless, skinless chicken breasts cut into 2-inch pieces

2 teaspoons curry powder

¼ teaspoon salt

¼ teaspoon black pepper

½ cup coconut milk beverage

1 tablespoon coconut flour

1 yellow bell pepper, seeded and sliced thin

Rice, for serving


Add coconut oil to a large skillet and heat on medium-high. Add chopped onions and cook for 2 minutes until translucent.

Add chicken pieces and cook for 3 minutes before stirring in curry powder, salt, pepper and coconut milk.

Reduce heat, cover and simmer for 3 minutes. Stir in flour before adding bell peppers and simmer for another 5 minutes, stirring occasionally.

Serve chicken curry over rice.

That’s how you can make chicken curry in a flash. We had no coconut flour in the house, so we used wheat flour for thickening the sauce. You could also use corn starch.

If you have any favorite recipes using coconut oil, drop us a line. We’d love to hear from you.

For an exceptionally brain-healthy oil, read more about Fuel For Thought®, a delicious and convenient functional food that contains coconut oil, go to:

Photo from pelican on Flickr.