Chicken and kumara curry

Such a great Tuesday night dinner food, and pretty healthy. Read about why you may want to include more coconut in your diet, especially using coconut oil for cooking here.

But seriously, how comforting is a creamy curry in a bowl sound? This recipe is dairy-free, and would be vegan if you substitute chickpeas for the chicken, or vegetarian if you include some boiled eggs at the end of cooking instead of the chicken.

What's even better is the carbohydrate portion of this meal is low G.I. and included in the same pot so, less cleaning up!

Ingredients

1 large or 2 medium organic onions
2 cloves organic garlic
2 Tablespoons coconut oil
2-3 Tablespoons curry powder
2-3 Tablespoons ground cumin
2 teaspoons garam masala/cinnamon powder
750g chicken breasts, cubed
400g peeled kumara cut in 2-3cm chunks (potatoes or pumpkin is fine here)
400g can chopped tomatoes in juice (or 400g fresh tomatoes with skins removed with boiling water)
400g can coconut milk OR cream (I like Ayam because reasons)
1/2-1 cup homemade chicken stock (straight from the freezer is fine if you've frozen in cubes!)
200g green beans (spinach, silverbeet, whatever green vegetables you have in your fridge)
1 tsp salt (more to taste)

Preparation

Chop onion(s) and lightly brown in the oil in a fairly large cast-iron casserole or pot.
Add curry powder and cumin according to taste and cook uncovered, stirring often, until fragrant.
Add the coconut cream, tomatoes, and kumara (or potatoes or pumpkin), then cover and simmer until tender.
Add the chicken and stock and cook for 15 minutes.
Add the coarsely chopped green vegetables and simmer 5-10 minutes until cooked.
Add salt and adjust seasonings.
Test one piece of chicken is cooked by cutting into it and checking for pinkness. Cook longer if it's pink!
Serve in bowls, topped with plain yoghurt and chopped coriander/baby spinach leaves.

I like mine with poppadoms and maybe some cauliflower rice.