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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

  • 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.