I love curry. It’s warm, creamy and pretty much tastes like nothing else I’ve ever eaten.
This weekend I was craving some and also needed to use up some chicken and broth I had in the fridge. So I whipped this up and not only was I in love, my husband and cousin who were over chomped it down as well.
Chicken Vegetable Curry
2 tablespoon coconut oil
2 chicken breasts, diced into bite-sized pieces
1 onion, chopped
2-3 garlic cloves, minced
1 bell pepper, chopped
1 cup chopped green beans
1 zucchini, diced
1 cup chopped kale
1 can of full fat coconut milk
1 cup chicken broth
1 tablespoon turmeric
1 teaspoon curry powder
½ teaspoon salt
cilantro & crushed red pepper for topping
In a large pot heat the coconut oil over medium-high heat. Place chicken in the pot and cook for 10 minutes, or until it is cooked through.
Remove the chicken and add onion (you can add more oil if needed). Cook the onion until it becomes translucent, about 5-6 minutes. Next add the garlic and bell pepper and cook for another 2-3 minutes. Then add the green beans, zucchini and kale and cook for another 5-6 minutes. You can then add the milk, broth and spices and bring to a boil. Lastly, add the chicken and simmer for 10-15 minutes.
When it looks completely amazing and delicious, ladle some into a bowl and top with cilantro and red pepper.
This is also great over some cauliflower rice or a baked yam.