Chicken and Veggie Curry
Author Notes: Readjusting back home from a trip to New York meant needing some quality time with my kitchen!
I made this delicious chicken & veggie curry with cilantro and roasted cashews in the comfort of my own home. This dish hit the spot - warm, flavorful, and HEALTHY! —Virginie Degryse
Serves 5
- 1 pound of chicken breast, boneless and skinless
- 1 onion, chopped
- 3 carrots, chopped
- 1 can of chickpeas, drained and rinsed
- 1 can of coconut milk
- 1 tablespoon tumeric
- 1 teaspoon cumin
- 1 tablespoon fresh grated ginger
- 1 lime, juiced and zested
- 1/2 cup cashews, roasted
- 1/2 cup cilantro, chopped
- salt and pepper
- Cut the chicken and sauté in a dutch oven with olive oil until brown. Add some salt and pepper.
- When chicken is cooked put on the side and reserve. Use same pot, add some olive oil, the onion and the ginger and cook for 4-5 minutes. When translucent, add the carrots and cauliflower. Add the coconut milk, tumeric, cumin, 1 1/2 tsp of salt and 1 tsp of pepper. Cook until veggies are tender 8-10 minutes.
- Add the chickpeas and chicken and cook for another 5 minutes and add lime juice and zest. Serve with roasted cashews on top and cilantro. I like mine spicy but my kids do not, so I added some chili flakes to my bowl.
- Et Voila, Bon Appetit!
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Chicken|Entrees|Curries|Chicken Breasts
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