This is one of my go-to dishes to make and it's so nice and comforting especially in the Winter months.
What I especially enjoy about this recipes is the fact that you can play around with the veggies, substitute the chicken for chickpeas or tofu and it still turns out perfectly every time.
I used veggies and herbs from Checkers, and it's also where I found the amazing lemon grass that takes this recipe to a whole new level. Instead of the traditional brown sugar, I like to opt for Freesweet powder or if you can't access that, raw honey will do.
Serves 2 or 3
2 tablespoons coconut oil
1 medium yellow onion, diced small
2 organic free range chicken breasts diced 2 cm pieces
2 cloves garlic, finely minced
1 teaspoons of fresh ginger, grated
1-2 tablespoon curry powder
1 teaspoon turmeric powder
1 can of coconut milk/cream
1/2 cup of carrots, cut into julienne strips
1/2 cup of broccoli florets, cut or whole
1/2 cup if red bell peppers, cut into julienne strips
1/2 cup of jewel sweet potato, diced into 1 cm pieces
1/2 cup of mini corn or any veggies of your choosing
2 sticks of lemongrass from Checkers
1/2 a lime's juice
1 tablespoons of raw honey or Freesweet, optional
1 - 2 teaspoon of pink himalayan salt, or add to taste
1 - 2 teaspoon freshly ground black pepper, or add to taste
a handful of fresh cilantro, for garnishing
wild rice or quinoa for serving
To a large pot, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes stirring every now and then.
Add the chicken and sweet potato, cook for about 5 minutes, stir often to ensure even cooking.
Add the garlic, ginger, lemon grass and cook for about 1 minute, stir frequently. Add the coconut milk, curry, turmeric, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil until the liquid's volume has reduced and thickens slightly.
Add the lime juice, and stir to combine. Taste and add honey or Fressweet powder, more curry powder, salt, pepper, to taste if necessary.
Cook on low on for another 15 minutes and serve immediately with rice or quinoa and garnish with the chopped coriander. Enjoy!