Carrot

Chicken Curry with Moringa

by:
June 17, 2016
Photo by Grace O
Author Notes

Curries made with turmeric and coconut milk are amazingly heart healthy. Add some ginger and garlic and your heart and arteries will thank you even more —Grace O

  • Serves 4
Ingredients
  • 1/4 cup onion strips
  • 2 teaspoons ginger strips
  • 2 teaspoons chopped garlic
  • 1/4 cup coconut oil
  • 1/2 pound chicken cut into strips
  • 2-3 teaspoons yellow curry powder
  • 2 teaspoons fish sauce
  • 1-2 teaspoons sea salt
  • 1/4 teaspoon white peper
  • 1 cup heavy coconut milk divided in half
  • 1 1/2 cups diced potatoes
  • 1 cup diced carrots
  • 1/2 cup water
  • 1/4 cup red pepper cut into strips
  • 1 cup fresh moringa leaves - green tea powder can be substituted
  • 1/2 teaspoon cayenne pepper
In This Recipe
Directions
  1. In a heavy, enamel-coated pot, saute the onion, ginger, and garlic in coconut oil for 3-4 minutes.
  2. Add the chicken strips and cook another 5 minutes
  3. Add the curry powder and cook for 1 minute. Then add the fish sauce, salt, and pepper.
  4. Add 1/2 cup of the coconut milk and bring to a boil.
  5. Add the potatoes and carrots and boil for 15 minutes or until they are soft and cooked through, stirring frequently. Add 1/2 cup water if the curry is too thick.
  6. Add the red peppers and remaining coconut milk. Boil for 5 minutes.
  7. Remove from the heat and add the moringa and cayenne pepper (if using).

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