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.
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