Curried Chicken and Vegetables

This is one of the easiest curries I make. It’s basically a one pot “chop, dump together, simmer” affair. Note: This is very stew-like. Add rice, chapatis, or curried cauliflower-rice to soak up the liquid.

Curried Chicken and Vegetables
Serves 4 // 246 calories, 11 net carbs

1 tablespoon unrefined cold-pressed avocado oil
1 cup yellow onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
4 cups organic, low-sodium chicken broth*
6 cups fresh organic baby spinach leaves
2 cups green beans
1 carrot, diced
1 celery rib, sliced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
¼ teaspoon cardamom
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper
1 teaspoon tamari
2 15-ounce cans organic diced tomatoes
5 drops liquid stevia glycerite
About 21 ounces skinless, organic, pasture-raised, chicken breasts
Note: If you’d like a thicker stew, add a cup or two of riced cauliflower

Cut the chicken breasts into large chunks, about 3-4 inches wide. Sauté onions in oil. Add all the remaining ingredients. Cook at a medium simmer for an hour until the chicken is *very* tender. Taste. If it seems to lack enough sweetness, add a few more drops of liquid stevia glycerite. If it seems to need bright tartness, add a few squeezes of lime juice.

Top with probiotic Greek yoghurt, cilantro, and lime wedges. Serve with curried cauliflower-rice and a big green salad with cucumbers.


*To make a creamy curried chicken, substitute 3 cups coconut milk for the chicken stock.