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7 Days Fun of Clean RecipesDownload
20Jan, 17
Clean Food Chicken Curry with Kale and Winter Root Veggies
Clean Food Love

Chicken Curry with Kale and Winter VeggiesLook no further, dinner is PLANNED! A warming curry you can create in 30 minutes 🙂
Chicken Curry and Veggies

Ingredients:
Makes servings 6-8

  • 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

Tasty chicken recipe

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. Enjoy hot.

Family oriented clean food chicken meal
30 Minute Chicken Curry with Kale and Winter Root Veggies

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.
https://cleanfoodcrush.com/fast-chicken-curry-kale-veggies/

 

Clean Food Love

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Rachel Maser Clean Food Crush
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