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Chicken Curry

A luxurious curry sauce create from a yellow curry paste and coconut milk topped on a variety of vegetables and chicken.
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 3

Ingredients

  • 2 chicken breasts cubed
  • 1 tablespoon olive oil
  • 1 tablespoon garam masala
  • 1 tablespoon cumin
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 cup fat-free plain Greek yogurt
  • 1 red pepper rough chopped
  • 2 stalks baby bok choy chopped
  • 1 head cauliflower cut into florets
  • 8 - 10 baby carrots chopped
  • 6 - 8 button mushrooms quartered
  • 1/4 head of red cabbage diced
  • 1/4 cup yellow curry paste
  • 1 14.5 ounce can of diced tomatoes
  • 3/4 cup coconut milk
  • 2 cups red lentils
  • 2 tablespoons ghee divided

Instructions

  • Cook the lentils according to the bag instructions.
  • Put the cauliflower on a baking tray. Drizzle with olive oil.
  • Bake in a 325 degree oven for 10 minutes.
  • Turn the oven to a low broil and broil for 5 minutes.
  • Remove from oven and set aside.
  • Take the spices and combine with the oil and mix well.
  • Add the yogurt, mix well.
  • Rub into the chicken and refrigerate for at least a couple of hours and overnight if you have time.
  • Put 1 tablespoon of the ghee in a skillet on medium heat.
  • Add the chicken and brown on all sides - 5 - 6 minutes
  • Remove from the skillet and set aside.
  • Add the last tablespoon of ghee to the same skillet.
  • Add in the yellow curry paste and cook for 2 minutes.
  • Next, add in the diced tomatoes and there juice.
  • Cook for 1 minute.
  • Add in the coconut milk and cook for 3 - 4 minutes.
  • Add all of the vegetables to the sauce. Cover the pan and let simmer for 10 minutes.
  • Add back in the chicken and simmer for 5 minutes.
  • Serve over the red lentils.
  • Enjoy!