Chicken And Vegetable Curry

Name: Chicken And Vegetable Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 3 handfuls A few of baby spinach leaves; 355 milliliters chicken stock, vegetable stock or 1 14.5-oz can diced tomatoes; 2 carrots, peeled and cut into chunks; 118 milliliters cashews, finely ground or ¼ cup cashew butter; 2 stalks celery, cut into chunks; 907 grams boneless, skinless chicken meat (breast or thigh or combination), cubed; 237 milliliters coconut milk; 3 Tbsps unrefined coconut oil or ghee; 2 Tbsps curry powder; 1 Tbsp finely chopped peeled fresh ginger; 2 cloves garlic, finely chopped; 1 teaspoon ground cumin; 0 teaspoons ground turmeric; 1 large onion, chopped; 946 milliliters vegetables, cut into same size as carrots and celery (e.g. cauliflower, root veggies, green beans, eggplant, potatoes…); 2 teaspoons sea salt

The recipe Chicken And Vegetable Curry is ready in about 45 minutes and is definitely an outstanding gluten free, dairy free, and primal option for lovers of Indian food. This recipe serves 6. This main course has 714 calories, 39g of protein, and 50g of fat per serving. A mixture of vegetables, garlic, carrots, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the coconut milk you could follow this main course with the Coconut Milk Pudding as a dessert.

Ingredients

Servings:

3handfuls

A few of baby spinach leaves 355milliliters

chicken stock, vegetable stock or 1 14.5-oz can diced tomatoes 2

carrots, peeled and cut into chunks 118milliliters

cashews, finely ground or ¼ cup cashew butter 2stalks

celery, cut into chunks 907grams

boneless, skinless chicken meat (breast or thigh or combination), cubed 237milliliters

coconut milk 3Tbsps

unrefined coconut oil or ghee 2Tbsps

curry powder 1Tbsp

finely chopped peeled fresh ginger 2cloves

garlic, finely chopped 1teaspoon

ground cumin 0teaspoons

ground turmeric 1large

onion, chopped 946milliliters

vegetables, cut into same size as carrots and celery (e.g. cauliflower, root veggies, green beans, eggplant, potatoes…)2teaspoons

sea salt

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Dry Creek Vineyard Dry Chenin Blanc, Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 15 dollars per bottle.