Quick Chicken Curry

Quick Chicken Curry

Traditional Chinese Medicine Properties: Warming thermal nature, supports stomach and lung health, reduces internal dampness.

This one of my favorite quick dinners. It’s very warming and grounding, and comes together easily.

    • 2 tbsp. extra-virgin olive oil
    • 1 medium yellow onion, chopped
    • 1 leek, cut long wise into quarters, then cut strips into 1/4” slices, then rinse in strainer
    • 2 boneless skinless chicken breasts, cut into 1" pieces
    • 4 cloves garlic, minced
    • 1 “thumb” ginger, peeled and minced
    • 1 heaping tbsp Fertile Ground spice blend
    • 1 (15-oz.) can crushed tomatoes
    • 1 bunch Kale, stemmed and cut into strips
    • 1 1/2 c. low-sodium chicken broth
    • 1/2 c. Coconut cream
    • Kosher salt
    • Freshly ground black pepper (or Power Pepper)
    • 1 cup Quinoa
    • 1 tbsp. freshly chopped cilantro, for garnish
    1. Bring 2 cups water to boil, add 1 cup quinoa. Let it come back up to boil, then turn heat to low, cover, and let cook 15 minutes (no peeking)
    2. Heat oil in a large pot over medium-high heat. Add onion and leek, cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
    3. Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in kale, coconut cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
    4. Serve over quinoa, garnished with cilantro.
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