Chicken Vegetable Curry


  • 3 LBS boneless chicken breasts, cut up
  • 2 cloves garlic, chopped
  • 1/4 cup water
  • 2 8 oz cans tomato sauce
  • 11 oz culinary coconut milk (original, full fat)
  • 1 TBS fresh ginger, grated
  • 2 TBS Liquid Aminos or soy sauce
  • 4 TBS Caribbean style curry powder
  • 2 pinches crushed red pepper flakes (optional)
  • 2 cups kale, stalks removed, cut up
  • 3 celery stalks, cut up
  • 4 medium mushrooms, sliced
  • 1 small onion, cut up
  • 1 large (or 2 small) zucchini, cut up
  • 1 yellow squash, cut up
  • 1 sweet red pepper, cut up
  • 1 green bell pepper, cut up
  • 1 small to medium turnip, cut up
  • 3 medium carrots, sliced diagonally

  1. Combine chicken, garlic, and water, and simmer covered,in a very large stir fry pan until chicken is cooked.
  2. Stir in tomato sauce, coconut milk, ginger, Liquid Aminos, curry powder, and crushed red pepper flakes.
  3. Stir in kale pieces.
  4. Add remaining vegetables and stir till well coated.
  5. Simmer, covered, about 30 minutes, or until vegetables are tender.
  6. Serve over rice.

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