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
4
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 olive oil
12 oz antibiotics-free and organic free-range chicken breast
1 medium carrot, diced
1 medium onion, sliced
1½ teaspoons fresh ginger, minced
2-3 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (14oz) coconut milk
1 tablespoon curry paste (red or green)
1 teaspoon salt
1 can garbanzo beans, rinsed and drained
1 bunch 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.
