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Easy Chicken Curry Masala Recipe

  • Author: Katie Kimball
  • Category: main dish
  • Cuisine: Indian

Description

Quick and flavorful chicken dish the whole family with love. Loaded with nutrition using bok choy and broccoli or your favorite vegetables. Keeping it simple and frugal with a few ingredients.


Ingredients

  • 1 can coconut milk (full fat)
  • 1/2 c. plain, whole milk yogurt (homemade is great)
  • 1 Tbs. Cha’s curry masala
  • 2 lbs. chicken breast, cut into bite-sized chunks
  • 2 Tbs. coconut oil (refined or virgin)
  • 1/2 or whole large bok choy
  • 3 garlic cloves
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Frozen broccoli (as much as you want, probably a pound is good)
  • 1/4 c. tomato paste
  • 3 Tbs. arrowroot starch

Instructions

  1. In a medium-sized glass bowl, mix the coconut milk, yogurt and masala spice until uniform. Stir the chicken pieces around so that they are all covered in the sauce. Marinate in the refrigeration at least 30 minutes (more is fine).
  2. Cut the bok choy: trim off the green leafy part and set aside. After cutting off and discarding the very bottom, dice the white, woody part into 1-cm. pieces. Roughly chop the leafy part but keep them separate (they have different cooking times).
  3. Crush the garlic and set aside.
  4. After the chicken has been marinating at least 20 of the 30 minutes, turn a medium, wide-bottomed pot on medium heat. Melt the coconut oil. Add the white part of the bok choy.
  5. Sauté and stir a few minutes, then cover the pot and cook on low for 5 minutes.
  6. Add the crushed garlic, salt and pepper, the green leafy bok choy, and as much frozen broccoli as you think looks good. Cover and cook on medium 2-3 minutes, stirring if necessary. (The garlic should become fragrant and the greens wilted, but the broccoli won’t be cooked. That’s ok.)
  7. Add all the chicken and creamy sauce to the pot. Stirring often over medium-high heat, bring to a boil and then cover and cook on low about 10 minutes or until chicken no longer has any pink in the center.
  8. When the chicken is cooked, stir in 1/4 cup tomato paste (about half a can, eye it up and save the rest for another recipe).
  9. To thicken, mix the arrowroot starch with 1/4 cup cold water and stir into the hot creamy sauce. Stir around over medium heat a minute or two.
  10. Serve over cooked rice or zoodles. Cilantro makes a perfect garnish if you have some fresh!

Notes

Don’t make zoodles yet? Try my favorite spiralizer for sure, and here are some other ideas about how to use zoodles to get more veggies and fewer grains in your diet.

This could be made less expensively with chicken thighs as well.