Curry Chicken & Veggies

I’m always looking for new recipes and recipes that make it easy to add extra veggies. This Coconut Lime Chicken recipe was the inspiration for this curry dish. I haven’t made the original recipe, but I suspect it is also delicious.

 

Ingredients

  • 2 Tablespoons of olive oil
  • 2 chicken breasts, diced
  • 1 teaspoon of salt (added when cooking chicken)
  • 1/2 teaspoon black pepper (added when cooking chicken)
  • 1 yellow onion, diced
  • 2 chopped and diced bell peppers
  • 2 head of chard (Swiss, red, rainbow), stems removed, and leaves chopped into bite size pieces
  • 1 teaspoon minced garlic
  • 3 cups of broccoli, chopped
  • 1 can of coconut milk
  • 1/2 cup of chicken broth/stock
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic granules or powder
  • 2 Tablespoons of coconut aminos
  • 2 Tablespoons of lime juice
  • 1 teaspoon of honey
  • 1-2 teaspoons of red curry paste, add to taste preference

Directions

  1. Heat pan to medium high (I like to use a saucepan, easier to keep all ingredients inside the pan). Once hot,  add olive oil and diced chicken in a single layer, salt and pepper. Cook chicken for about 8 minutes total, flipping to different sides every 2-3 minutes, until chicken is cooked all the way through. Remove chicken from pan and set aside. 
  2. Begin steaming broccoli in water (1/2 inch deep) and 1 teaspoon of salt (separate pan)
  3. Reduce heat to medium, add another tablespoon of olive oil, onion, and bell peppers. Cook until onion is soft and translucent. 
  4. Add chard and garlic, continually flip and move the chard around to avoid burning.
  5. Once chard is cooked, add remaining ingredients (coconut milk thru curry paste).
  6. Simmer for 10 minutes.
  7. Add broccoli when cooked.
  8. Serve over rice or cauliflower rice.