Ingredients
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2 teaspoons
SO Curry Powder Organic -
1 teaspoon
SO Ginger ground organic -
1/2 teaspoon
SO Garlic powder org -
1/4 teaspoon
SO Black Pepper med org -
1/8 teaspoon
SO Cayenne Pepper Organic -
2 tablespoons unsalted butter
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1 pound chicken breasts, cubed
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salt and pepper, to taster
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1 cup red bell pepper, diced
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1 cup yellow onion, diced
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1 white potato, diced
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2 cups cooked chickpeas, drained and rinsed if canned
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4 cups chicken or vegetable broth
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1 13.5-ounce can full-fat coconut milk
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2 teaspoons salt
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2 packed cups kale, chopped
Directions
1. In a skillet over medium heat, melt butter. Sprinkle chicken with salt and pepper. Place chicken in pan and cook about 5 minutes, just until the outside begins to brown. Add bell pepper and onion and sauté for 2 more minutes.
2. Into slow cooker, place chicken and vegetables, followed by remaining ingredients, except kale.
3. Place lid on slow cooker and cook on high for about 5 hours, until potatoes and chicken are tender.
4. Add kale to hot curry, then serve over rice and top with fresh cilantro.
To make this recipe dairy-free, substitute olive oil or ghee for the butter.
For a substitute to kale, use spinach or Swiss chard.
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Simply Organic Simply Organic Curry Powder 3.00 oz. SKU: 18763 -
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Simply Organic Simply Organic Cayenne Pepper 2.89 oz. SKU: 18761 -
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Simply Organic Simply Organic Black Pepper Medium Grind 2.31 oz. SKU: 18523 -
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Simply Organic Simply Organic Ginger Root Ground 1.64 oz. SKU: 18518 -
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Simply Organic Simply Organic Garlic Powder 3.64 oz. SKU: 18516
