20Jan, 17

30 Minute Chicken Curry with Kale and Winter Root Veggies

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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

Category Dinner Recipes

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

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.