Hello! This simple curry recipe has been my go to for the past month now and I am LOVING it! It is very mild and oh so comforting. Freezes like a dream and is also dairy and gluten free.

The recipe below will make enough for family of 5. I like to make a big batch and freeze in lunch size portions in my soupercubes. I love adding avocado on top to help keep me satisfied all afternoon and the cilantro really takes it to the next level. I hope you love it as much as I do!

Warming Chicken Curry

Before we begin, you need to know one more thing. Curry is a very personal dish. You can tweak this however you like! LOVE turmeric? Add an extra 1/2 tsp. Want more garam masala? Go for it! Simply use this as a starting place then make this yours. 

You will need:

• 3 peppers, diced (any color you like; I prefer red, orange, and yellow)
• 1 white onion, diced
• 1 tbs avocado oil
• 2-3 chicken breasts, raw and cut into cubes (I swear by poultry scissors for this part!)
• 2 cans coconut milk
• 2 cans garbanzo beans, drained and rinsed
• 4 frozen ginger cubes (or use 3/4 tsp dry ginger; I really prefer to use the frozen ginger cubes or minced ginger)
• 4 frozen garlic cubes (or use minced garlic from a jar or paste)
• 3 tsp curry powder
• 1/2 tsp garam masala
• 1 tsp turmeric
• 2-3 tsp kosher salt (I do 3; I love salt!)
• 1 tsp pepper
• Basmati and jasmine rice (2-5 cups, depending on if you are eating all the curry at once or planning to freeze for later)
• Optional toppings: avocado and fresh cilantro

To make:

1. Start by sautéing the peppers and onion in the avocado oil for 8-10 minutes; while they sauté , drain the garbanzo beans and open the coconut milk cans and get out all the spices
2. Add the coconut milk and chicken
3. Add all the seasonings (ginger, garlic, curry powder, garam masala, turmeric, S&P)
4. Stir and bring to a low boil
5. Add garbanzo beans
6. Simmer for 15-20 minutes (take out a piece of chicken and check it to make sure it’s done)
7. Serve over cooked rice and top with avocado and cilantro

And that’s it! Takes about 30 minutes in total and I freeze the leftovers in 1-2 cup portions for quick lunches. The best!

Warming Chicken Curry

December 4, 2020

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By: Kate

Ingredients

• 3 peppers, diced (any color you like
• I prefer red, orange, and yellow)
• 1 white onion, diced
• 1 tbs avocado oil
• 2-3 chicken breasts, raw and cut into cubes (I swear by poultry scissors for this part!)
• 2 cans coconut milk
• 2 cans garbanzo beans, drained and rinsed
• 4 frozen ginger cubes (or use 3/4 tsp dry ginger
• I really prefer to use the frozen ginger cubes or minced ginger)
• 4 frozen garlic cubes (or use minced garlic from a jar or paste)
• 3 tsp curry powder
• 1/2 tsp garam masala
• 1 tsp turmeric
• 2-3 tsp kosher salt (I do 3
• I love salt!)
• 1 tsp pepper
• basmati and jasmine rice (2-5 cups, depending on if you are eating all the curry at once or planning to freeze for later)
• optional toppings: avocado and fresh cilantro

Directions

• Step 1 Start by sautéing the peppers and onion in the avocado oil for 8-10 minutes
• Step 2 while they sauté , drain the garbanzo beans and open the coconut milk cans and get out all the spices
• Step 3 Add the coconut milk and chicken
• Step 4 Add all the seasonings (ginger, garlic, curry powder, garam masala, turmeric, S&P)
• Step 5 Stir and bring to a low boil
• Step 6 Add garbanzo beans
• Step 7 Simmer for 15-20 minutes (take out a piece of chicken and check it to make sure it’s done)
• Step 8 Serve over cooked rice and top with avocado and cilantro

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Barbecue Chicken Quinoa Casserole Coconut Curry Chicken Honey Butter Crockpot Chicken Parmesan Baked Chicken