The Best Chicken Vegetable Curry

This dish is the best for so many reasons.  Curry is a spice blend full of anti-inflammatory compounds.  It aids in fighting disease, improves heart health, lowers blood sugar and aids in digestion.  If that’s not enough, I load my recipe with vegetables, protein and super foods.  This dish will impress your guests.  It’s the perfect combination of delicious and nutritious!

Ingredients

• 2 T coconut oil

• 1 medium onion, diced

• 2 large carrots, sliced (1+ cups)

• 1 bell pepper (diced) Sub with celery

• 3 cloves garlic (minced)

• 2 t fresh ginger (grated)

• 2 T curry powder*

• 1 15 oz. can diced tomatoes

• 1 14 oz. can coconut milk (full fat)

• 1 t salt

• 2 lbs chicken breast (cut into 1 inch cubes)

• ¾ c frozen peas

• Juice if ½ lime

• ½ c raw cashews

• Fresh parsley or mint leaves for garnish
  

*Add an additional ½ t of curry powder if you like it on the spicier side.  Feel free to test it as you go!

Instructions

Heat oil in a large ceramic pot.  Add onion, carrots and peppers. Cook until onions are soft, about 5 minutes. Mix in garlic, ginger and curry powder and cook for another couple of minutes.  Add diced tomatoes, coconut milk and salt.  Mix well and bring to a simmer and cook for another several minutes.  Add cubed chicken and continue to cook over medium heat until chicken is cooked through. Add peas and mix in.

Stir in lime juice and cashews. Mix well.  Serve over brown rice or quinoa.  Garnish servings with fresh herbs.  Makes 8 servings.