With colder weather around the corner, hot meals are on my mind. I recently whipped up this hot spicy coconut chicken curry dish when my neighbor stopped by with her son to get out of the blowing wind and cold rain. It is perfect for a cozy night indoors.
Recipe: Coconut Chicken Curry
Course: Dinner4
servingsWith colder weather around the corner, hot meals are on my mind. I recently whipped up this hot spicy coconut chicken curry dish when my neighbor stopped by with her son to get out of the blowing wind and cold rain. It is perfect for a cozy night indoors.
Ingredients
2 tablespoons 2 olive oil
12 oz 12 antibiotics-free and organic free-range chicken breast
1 1 medium carrot, diced
1 1 medium onion, sliced
1½ teaspoons 1½ fresh ginger, minced
2-3 cloves 2-3 garlic, minced
1 teaspoon 1 curry powder
1 teaspoon 1 ground cumin
1 teaspoon 1 chili powder
1 can 1 (14oz) coconut milk
1 tablespoon 1 curry paste (red or green)
1 teaspoon 1 salt
1 can 1 garbanzo beans, rinsed and drained
1 bunch 1 Swiss chard, cleaned, stems removed, and roughly chopped
Directions
- In a large pot, heat olive oil on medium high heat and add the chicken. Cook until the chicken has seared on the outside.
- Add the carrots, and sauté for another 1-2 minutes.
- Add the onion and ginger, sauté for another 2 minutes, and then add the garlic, curry, cumin and chili powder. Stir and let the spices toast for a minute, and then add the coconut milk. Fill the coconut milk can with water and add it in the pot. Let the mixture simmer for about 20 min.
- Add the chickpeas and Swiss chard to the pot and cook for another 10-15 minutes.
- Serve the chicken curry steaming hot with a bowl of rice.
