Chicken and Vegetable Curry Recipe

Chicken and Vegetable Curry

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp coconut oil or vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder (adjust to your spice preference)
• 1 (13.5 oz) can coconut milk
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 cup mixed vegetables (carrots, potatoes, peas, bell peppers, etc.), chopped
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice, for serving

Instructions:

1. Season the chicken with salt and pepper.
2. Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides, then remove and set aside.
3. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute.
4. Stir in the curry powder and cook for 1 minute, until fragrant.
5. Pour in the coconut milk, diced tomatoes, and vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
6. Return the chicken to the pot. Add the mixed vegetables. Reduce heat to low, cover, and simmer for 20-30 minutes, or until the chicken and vegetables are tender.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh cilantro and serve over cooked rice.

Tips:

• Use your favorite vegetables in this curry. Broccoli, cauliflower, or spinach also work well.
• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• For a thicker curry, simmer uncovered for the last 5-10 minutes of cooking.
• Add a squeeze of lime juice at the end for brightness.