Being versatile in the kitchen is definitely a strong suit of mine and I am a fan of all types of cuisine however this Curry dish is mild enough that even someone that is timid when it comes to trying new things is going to love it. Don't be afraid to try something new and if you are already a fan of these flavors you are going to love this.
Ingredients:
4 Chicken Breasts, diced
1 Medium Onion, halved and sliced
2 T. Fresh Ginger, minced
2 T. Garlic, minced
1 Bag Frozen Mixed Veggies
1 Can Pineapple Chunks (juice set-
aside)
1 Can Coconut Milk
1 Cup Chicken Stock
8. T. Curry Powder
2 T. Granulated Garlic
2 T. Red Chile Powder
3 T.Honey
1 T. Cornstarch (if needed)
4 T. Coconut Oil
Prepared Rice or Quinoa (keep warm until ready to serve, prepare with chicken stock instead of water according to package directions)
Toss diced chicken in a bowl with 4 T. of the curry powder and a pinch of salt and set aside.
Heat coconut oil over medium heat, add onions and sauté until translucent. Add the fresh, minced garlic and ginger and sauté an additional 2 to 3 minutes.
Add the chicken and and cook for about 3 minutes until browned slightly. Add pineapple chunks, remaining curry powder, chile powder, granulated garlic and honey. Stir until combined then add coconut milk, juice from pineapple chunks and chicken stock.
Stir until everything is incorporated then add the frozen vegetables. I use a blend of peas, carrots and green beans. Cook until the sauce reduces by about a third and thickens. Add salt to taste.
If you like a thicker sauce whisk together about 2 T. of your sauce with 1 T. Cornstarch and add it back in to your sauce.
Serve over rice or quinoa. Enjoy!
Hope you love this super delicious and nutritious curry dish! Did you know: studies have shown that the turmeric found in curry has numerous health benefits including the prevention of Alzheimer's and other diseases! Here's to your health!
Food is Love and I Love Food
XOXO,
Aimee
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