30 Minute Chicken Curry with Kale and Winter Root Veggies

Look no further, dinner is PLANNED! A warming curry you can create in 30 minutes!
Makes servings 6-8

Ingredients:

• 3 Tbsps coconut oil or olive oil
• 1 large yellow onion, diced
• 4 stalks of celery, sliced thinly
• 8.8 ounces new potatoes, cut into half
• 8.8 ounces farm carrots
• 2 bell peppers, diced
• 4 garlic cloves, sliced
• 1 cup low-sodium chicken broth
• 4 cups shredded cooked chicken (you can use leftovers or you can roast or cook your own)
• 1 tsp sea salt, or to taste
• 1 tsp black pepper, or to taste
• ½ Tbsp curry powder
• 1 Tbsps smoked paprika
• 1 tsp chilli powder
• 7 ounces fresh kale, chopped (discard the center thick rib)
• 1 cup coconut milk

Instructions:

To a large deep ovensafe skillet or stockpot, add the oil, onion, celery, carrots, peppers and sauté over medium-high heat, while stirring for about 10 minutes, until vegetables begin to soften.

Add the garlic, curry powder, paprika, chilli and sauté for another 1 to 2 minutes.

Add the chicken broth, shredded chicken, potatoes, salt and pepper to taste, and boil for about 15-20 minutes, until the potatoes are cooked through.

Add the kale, coconut milk, and simmer 1 to 2 minutes, or until kale has wilted.

Enjoy hot!

❤Rachel

30 Minute Chicken Curry with Kale and Winter Root Veggies

Category Dinner Recipes

Ingredients

• Makes 6-8 servings
• 3 Tbsps coconut oil or olive oil
• 1 large yellow onion, diced
• 4 stalks of celery, sliced thinly
• 8.8 ounces new potatoes, cut into half
• 8.8 ounces farm carrots
• 2 bell peppers, dicec
• 4 garlic cloves, sliced
• 1 cup low-sodium chicken broth
• 4 cups shredded cooked chicken (you can use leftovers or you can roast or cook your own)
• 1 tsp sea salt, or to taste
• 1 tsp black pepper, or to taste
• ½ Tbsp curry powder
• 1 Tbsps smoked paprika
• 1 tsp chilli powder
• 7 ounces fresh kale, chopped (discard the center thick rib)
• 1 cup coconut milk

Instructions

1. To a large deep ovensafe skillet or stockpot, add the oil, onion, celery, carrots, peppers and sauté over medium-high heat, while stirring for about 10 minutes, until vegetables begin to soften.
2. Add the garlic, curry powder, paprika, chilli and sauté for another 1 to 2 minutes.
3. Add the chicken broth, shredded chicken, potatoes, salt and pepper to taste, and boil for about 15-20 minutes, until the potatoes are cooked through.
4. Add the kale, coconut milk, and simmer 1 to 2 minutes, or until kale has wilted.
5. Enjoy hot.

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