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.