A curry is one of those warm and satisfying dishes that even my pickiest eaters adore. This is a recipe that I make once a week during the cold, winter months. It is quick, easy, and filled with nourishing vegetables and exotic spices. I like to serve it with Jasmine or Basmati rice.
1 medium onion sliced thin
1 TBL. olive oil
1/2 cinnamon stick
2- 3 TBL. Madras curry powder (depending on how spicy you like it)
1 tsp. turmeric
1 TBL. grated fresh ginger root
2 LBS. boneless skinless chicken breast (cut in 2 inch cubes)
2 large Sweet potatoes diced
3 cups chicken stock
1 15oz. can light coconut milk
1 pound of swiss chard* roughly chopped (I prefer red)
2 TBL. fresh basil chopped
Saute’ onion in olive oil with cinnamon stick, curry powder and turmeric until onions are soft and the spices are fragrant – 2-3 minutes. Add chicken and ginger and sauté chicken until browned. Add sweet potatoes and stock and simmer for 30 minutes. Add chard and coconut milk. Cook until chard is tender about 10 minutes. Sprinkle with basil and serve with steamed rice.
* Feel free to substitute kale or even broccoli for the chard.
(Serves 6 -8)
By Rose Hattabaugh