It’s time for another amazing recipe from Annaliisa’s Organic Kitchen! With the cold weather among us, it’s a great time to eat warm, nourishing foods that help support your digestive system. This dish is hearty and dairy free and will leave you feeling all nice and cozy on the inside 🙂 Enjoy!
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Coconut Curry Chicken Stew with Collard Greens and Rice
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This is a hearty dish that is still light and flavourful. Using coconut milk is a great way to add some creaminess to stews and soups without dairy. If you have a weak digestion, skip the rice and extra stock needed for the rice.
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Ingredients:
2 chicken breasts or 6 thighs (boneless and skinless) 1 can coconut milk
2 cups vegetable stock + 2 cups for rice
1 cup brown rice (any kind will work)
1 medium yellow onion
2 sweet potatoes
1/2 cauliflower (about 2 cups)
4 cups collard greens
1 Tbsp coconut oil + 1 Tbsp
1 tsp sea salt + some to sprinkle onto chicken 4 tsp yellow or red curry paste or 1 Tbsp curry powder
1 tsp turmeric powder
2 garlic cloves
1/2 inch fresh ginger root
1 tsp dried cilantro or 2 Tbsp fresh cilantro Handful green onion
1/4 tsp dulse flakes (optional)
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How to make:
In a medium pot, bring 2 cups of vegetable stock to boil and add rice. Reduce heat, cover and simmer according to directions (usually takes about 40-45 minutes).
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Sprinkle chicken with a bit of salt and pepper. In a large pan, over medium heat, brown chicken for 4-5 minutes per side in a Tbsp of coconut oil.
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Meanwhile, dice onion into small pieces. In a large pot, melt another 1 Tbsp coconut oil and add onion and 1 tsp sea salt to cook over medium heat for 3-4 minutes. Crush garlic cloves and shred ginger root. Add to onion, along with turmeric, cilantro (if using dried) and dulse flakes. Stir for 30 seconds. Add vegetable stock and bring to a boil. Reduce heat to simmer and add chicken. Cover and simmer for 30 minutes.
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Cube sweet potato into small pieces and add to chicken. Cut cauliflower into small florets and add to chicken. You may have to raise the heat for a few minutes to bring stock back to simmer. Cover and simmer over low heat until the vegetables have softened but are not too soft, about 6-7 minutes.
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Chop collard greens and stir into pot. Allow to soften for five minutes, then add coconut milk (shake the can prior to opening to mix well). Remove a bit of broth from pot and mix with yellow curry paste in a small bowl. If kids are having this dish, you may want to take out their portion or add a small amount of curry paste before mixing in the curry. If using fresh cilantro, stir in at the end. Turn off heat and allow the coconut milk to heat up before serving. Serve over rice and top with green onion, chopped finely!
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Makes 4-5 main servings. Leftovers can be frozen.
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