I love curry dishes, and usually, when I make chicken curry I cut up the chicken into bite-size pieces, use soy sauce, and take the time to add more spices. This one has the traditional flavor (the coconut oil and curry powder bring a lot of depth) without much time and without using gluten or dairy. It’s heavy on vegetables and protein (a traditional curry wouldn’t have beans), and we’re leaving the chicken pieces whole so they stay juicy and brown beautifully. My boys LOVED the way the chicken tasted in this recipe. Since the curry powder is added to the chicken itself, it toasts in the pan and helps to create a golden exterior.