One of my biggest food crushes would have to be curries. I love the spice combinations, nutrient-dense ingredients, and saucy finished products. This chicken curry is a staple at our house. As a little nutrition and flavor bonus, I like to add some kalamata olives on top after it’s plated. They actually pair amazingly with this dish! Serve with rice or quinoa and a vegetable side of your choice.
Serves 6
- 3/4 cup unsweetened coconut milk
- 1 (6-ounce) can tomato paste
- 3 garlic cloves, minced
- 4 to 6 tablespoons curry powder (I like lots and use way more than this, but this is a good place to start if you’re new to curry)
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 3 bell peppers (I use yellow and red), cored, seeded, and cut into 1-inch squares
- 1 yellow onion, thinly sliced
- 2 pounds boneless skinless chicken, cut into 1- to 2-inch pieces (I use a mix of breasts and thighs)
- 1/2 cup chicken broth
