Curry, the spice of life! Try this dish on a busy weeknight and you will not be disappointed!
What is Curry?
The details may vary but we’re talking turmeric, coriander seeds, cumin seeds, dried chillies, black pepper, fenugreek seeds, curry leaves, mustard seeds, cinnamon, cardamom, cloves, nutmeg, peppercorns and bay leaves.
The benefits of curry powder are numerous, here are a few:
Reduce inflammation, tumeric is the main reason behind this
Aids in digestion, this is due to the cocktail of spices in curry aids in producing stomach acid
Lower blood pressure this is mostly due to both cardamom and basil working as as vasodilators which help reduce strain on the heart
Antibacterial which is much to do with coriander
2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes
2 tablespoons curry powder
1 ½ teaspoons Celtic sea salt
½ teaspoon freshly ground black pepper
2 tablespoons coconut oil
½ medium onion, chopped
1 (14-ounce) can coconut milk (full-fat)
1 (2 ½") piece ginger, peeled
2 lemon grass stalks, cut into 3 inch pieces and bruised with the flat side of the knife
2 teaspoons chili paste (more or less for taste)
4 garlic cloves, peeled
5 ounces baby spinach
8 ounces green beans (cut into 2 inch pieces)
Toss chicken with curry powder, salt, and pepper in a medium bowl.
Heat 2 Tablespoons coconut oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
Purée coconut milk, ginger, lemon grass, chili paste and garlic in a blender until very smooth.
Add coconut milk mixture to skillet and cook, stirring occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
Add chicken bone broth.
Fold spinach and cut greens beans into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls.
Serve with rice along side or on top.