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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken and Swiss Chard Curry Recipe

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This recipe for Chicken and Swiss Chard Curry is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T plus 1 t avocado oil, divided
1 lb boneless skinless chicken breast, cut into bite-sized cubes
¾ t salt, divided
1 large bunch rainbow chard, leaves and stems separated and chopped
1 c chopped onion
1 jalapeno, seeded and minced
2 t curry powder
1 t ground coriander
½ t ground cumin
¼ c water
¾ c light coconut milk
¼ c dried currants
2 T lime juice or to taste
Directions:
Directions:
1) Heat 1 T oil in a large non-stick skillet over medium-high heat. Spread chicken out in one layer, sprinkle with ¼ t salt and cook, stirring occasionally until browned, 4 to 6 minutes. Remove to a plate. Note: the chicken will not be fully cooked at this point and will continue cooking in a later step.

2) Add the remaining 1 T oil to the skillet. Add chopped chard stems, onion, jalapeno and the remaining ½ t salt and cook, stirring often until the vegetables are softened. Sprinkle the curry powder, coriander and cumin over the vegetable mixture. Continue cooking, stirring constantly until the spices are fragrant, 30 to 90 seconds. Add ¼ c water and the chopped chard leaves, cover and let wilt, 2-3 minutes. (The skillet will seem very full at first.)

3) Bring to a simmer uncovered. Reduce heat to maintain a lively simmer and cook, stirring often until the sauce is thick and the chicken is cooked through and hot, 3-5 minutes. Stir in lime juice before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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