Recipe: Yellow Curry with Chicken & Vegetables

Author: Allie, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Makes: 4-6 servings

Looking for a comforting meal on these chilly nights? This yellow curry with chicken and vegetables served over rice is so warming and satisfying! Silky coconut milk and vibrantly colored spices coat a delicious mix of chicken and vegetables. Serve over rice with fresh microgreens and cilantro for the perfect flavor combo!

Ingredients:

• 1 tablespoon coconut [or olive] oil
• 1 small yellow onion, large dice
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (I use rotisserie chicken in a pinch!)
• 1 cup of golden yukon potatoes, cut into half discs or diced
• 2 14-ounce cans of full-fat coconut milk
• 1/4 cup water or chicken broth (to thin the sauce if desired)
• 1 can of garbanzo beans [chickpeas]
• 1 cup of broccoli florets
• 1 cup of cauliflower florets
• 1 cup of carrots, sliced
• 3 cloves of garlic, crushed
• 1 can of baby corn
• About 5-6 Tbsp of your favorite yellow curry seasoning, to taste [typically a blend of ground cumin, coriander, turmeric, ginger, mustard powder, cayenne pepper, black pepper, cinnamon, salt, fenugreek]. More or less to taste
• cilantro, green onions, microgreens, sriracha and rice for serving

Instructions:

1. In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.
2. Add the vegetables and cook until lightly browned. Stir in curry powder. Cook for 1 minute or until fragrant.
3. Whisk in coconut milk & broth, to reach desired sauce consistency. Gently simmer (covered or uncovered) for 20 minutes or until the vegetables are cooked through. Stir in the cooked chicken breast.
4. Remove from heat and serve over rice and garnish with your favorite microgreens (I recommend radish or fenugreek!), green onion, cilantro, and Sriracha hot sauce.

Enjoy & Stay Warm!