Chicken Curry (with additions)

I like to make flavorful dishes that use ingredients that I usually have on hand.
This dish is practically a meal all by itself since it is full of vegetables.
I love curry as leftovers for lunch, or another meal.
It’s versatile and can be made utilizing the ingredients of your choosing.

Preparation: 15 minutes
Cooking: 45 minutes

Serves 4

Ingredients

2 tablespoons virgin organic coconut oil

2 tablespoons mild curry powder

1 medium onion, thinly sliced

1 medium bell pepper, thinly sliced

6 oz. mushroom, quartered

3 garlic cloves, minced

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 lb. chicken, boneless, thighs or breasts cut into 1” cubes

1-2 medium potatoes, cut into 1” cubes

½ head cauliflower, cut into 1” pieces

1 16 oz. can diced tomatoes, fire-roasted, if available

1 16 oz. can full fat coconut milk (some cans are less than 16 oz)

1-2 cups water, broth or white miso

 Directions

1. In medium dutch oven, melt oil, mix in curry powder to make paste. 

2. Cook 2 minutes. Add onion, pepper, garlic, salt, pepper, and mushrooms.  

3. Continue cooking until vegetables start to get tender, about 10 minutes.  

4. Add chicken, stir to mix in and cook until chicken looks opaque.

5. Add tomatoes and coconut milk and bring to simmer. Add additional liquid if needed to cover.  Simmer 10 minutes.

6. Add cauliflower and potatoes plus more liquid (broth, miso or water) to cover.

7. Stir and simmer 10-15 minutes or until potatoes are soft.

8. Make 2 cups of brown rice (according to package directions).

9. Serve curry over brown rice.

Make it your own

Vegetarian options

Substitute a can of drained organic chickpeas (garbanzo beans) for the chicken, step 4

Increase the cauliflower using 1 medium organic cauliflower head — cut into florets for the chicken, step 4

For a spicier curry, step 2

Substitute a spicy curry for the mild one
Add 1/8 – ¼ tsp. of cayenne pepper to the mild curry
Add 1 tablespoon tomato paste

Add 1 tablespoon grated fresh ginger, step 2

Add 1 cup frozen peas, step 7

Serve with a hot sauce or chimichurri on the side, step 9

Use any vegetables that you have on hand – these are just guidelines.

Garnish with 1/4 cup chopped fresh cilantro, step 9

Serve with lime wedges, step 9