One of my biggest food crushes would have to be curries. I love the spice combinations, nutrient-dense ingredients, and saucy finished products. This chicken curry is a staple at our house. As a little nutrition and flavor bonus, I like to add some kalamata olives on top after it’s plated. They actually pair amazingly with this dish! Serve with rice or quinoa and a vegetable side of your choice.
Serves 6
- 3/4 cup unsweetened coconut milk
- 1 (6-ounce) can tomato paste
- 3 garlic cloves, minced
- 4 to 6 tablespoons curry powder (I like lots and use way more than this, but this is a good place to start if you’re new to curry)
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 3 bell peppers (I use yellow and red), cored, seeded, and cut into 1-inch squares
- 1 yellow onion, thinly sliced
- 2 pounds boneless skinless chicken, cut into 1- to 2-inch pieces (I use a mix of breasts and thighs)
- 1/2 cup chicken broth
Pour the broth over the chicken and mix everything together to completely cover the chicken in the curry mixture. Cover and cook at low for 6 to 8 hours or high for 4 to 5 hours.
Adapted from “Eat Smarter Family Cookbook” by Shawn Stevenson. Copyright 2023 by Shawn Stevenson. Photographs by Eva Kolenko. Used with permission of Spark, an imprint of Little, Brown and Company, New York. All rights reserved.
