Market Fresh Curry
RUN, don't walk, to make this AMAZING market fresh curry!
I’ll start by saying that I whipped it up WITHOUT a recipe to follow, so it isn't the traditional or "LEGIT" curry, but I promise that when you taste it, you won't care even a little bit!
We used as many items directly from our local Farmer’s Market as possible. Pastured chicken, herbs, and plenty of no-spray veggies!
What you Will Need:
4 large bone-in, skin off chicken thighs
1 can coconut milk
1 onion, diced
2 small diced potatoes
a dozen brussel sprouts, chopped in quarters
1 whole tomato, diced
1 bell pepper, diced
1 small yellow zucchini, diced
a handful of water chestnuts
1 kale leaf chopped, with steam removed
3 crushed garlic cloves
1 tsp grated fresh ginger
1/2 TBSP curry powder
Pinch of ceylon cinnamon
Pinch of turmeric
Pinch of pink salt + pepper
Avocado Oil (for cooking)
Pan-fry 4 large bone-in, skin-off chicken thighs with a tiny bit of avocado oil until the exterior is browned.
While the chicken cooks, sauté a whole diced onion in a separate pot with a bit of avocado oil until soft and fragrant. Add coconut milk , diced potatoes, brussels sprouts, curry powder, ceylon cinnamon, turmeric, crushed garlic cloves, grated fresh ginger, and a pinch of pink salt + pepper on medium-high heat. (I also highly recommend adding a cup of bone broth here, just 'cause. )
When it starts to bubble, transfer the half-cooked, browned chicken into the pot with the coconut milk and veggies, reduce heat to medium-low, and cover for about 15 minutes, stirring occasionally.
WARNING: By this point, the smell coming from your kitchen will likely have family members flocking from other places in the home. It's that powerful. :)
When veggies are soft, remove the chicken, & in its place add diced tomato, bell pepper, small yellow zucchini, a handful of water chestnuts, and kale.
The chicken should easily come away from the bone with a fork. Pull the meat from the bones and add the meat back to the pot for another 5 minute simmer. Serve a scoop of this mixture over a bit of brown + wild rice, and top generously with herbs of choice (here I have cilantro and chives).
This could easily be made vegan too! Simply sub the chicken for legumes of choice or tofu.
For a grain-free option, enjoy this curry without the rice underneath.