This is one of my new favorite comfort food dishes. It may not be what you think of when you think comfort food, but I think it is like a nice warm hug. I hadn't been feeling the best the past few days. So, this was was a nice way to make an easy and healthy dish that really hit the spot. It isn't the prettiest dish, but you are going to love the flavor!
I usually make this as a really nice, mild, comforting curry. We sometimes add sriracha if we want a bit more spice. But since I just wanted something warm and comforting, I kept it mild. I usually use frozen chopped spinach, though I used frozen chopped kale for the batch. I have used fresh spinach too. It is all delicious. You just want to cook the kale a little longer if that's the route you choose to go.
We eat it served over jasmine rice or cilantro rice and it is a perfect dinner.
Curried Chicken Stew
2-3 boneless skinless chicken breasts
1 T olive oil
2 tsp ground ginger
1 T curry powder
1 tsp turmeric powder
1 T soy sauce
1 can coconut milk (from the Asian section, not the dairy section)
1 T sriracha (optional)
1 can organic chickpeas
1 box frozen chopped spinach or kale, defrosted and lightly squeezed
Jasmine rice or cilantro rice and additional sriracha for serving
- Cut chicken breasts into bite sized pieces. In large skillet or sauce pan, brown the chicken in the oil
- Add the spices and allow them to toast for a minute or two.
- Stir in the coconut milk, being sure to scrape up all the spices off the bottom of the pan. Add chickpeas and sriracha.
- Simmer for about a half hour.
- Stir in spinach and cook until heated through.
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