Chicken & Potato Curry

Yummy, we like a good curry dish. You can make this as spicy or as bland as your tong likes it. It can also be a main course, a soup or a one pot meal, your choice. What is Alpha-gal?

Servings: 4     Prep time: 30 min     Cooking time: 30 min
    Ready to eat in: 1 hr
Utensils: 6 qt stock pot

Curry Chicken
1 can diced tomatoes
¾ cup chicken broth
2 or 3 chicken breast - cut into ¾" cubes
1½ lb potatoes - Idaho or new red potatoes cut into large chunks
5 carrots - peeled and sliced
1 lg onion - course chopped
1 cup fresh green beans - ends trimmed off
1 tsp fresh grated ginger
2 tsp red curry paste - or more to taste
3 cloves garlic - minced
1 tsp sea salt
½ tsp fresh ground pepper
1 can un-sweetened coconut milk
cayenne pepper to taste
1 cup fresh spinach leaves
½ c fresh cilantro

Directions

Cut up all the ingredients and add all the ingredients except the coconut milk, spinach and cilantro to a stock pot. This recipe can be made in a slow cooker, just extend the cooking time. Cook covered on medium heat until the potatoes are tender. Stir in the coconut milk and add the spinach leaves, simmer until hot. Serve with cilantro as garnish.

Alternative Recipe Ideas

  • Spice things up with cayenne
  • Serve with a scoop of white rice
  • Serve with nan bread
  • Substitute chicken thighs and wings for the cubed breast

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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
    RockyCreekValley.com