Chicken Vegetable Curry

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 clove or 12g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Ginger root

  Raw

  1 ½ tbsp or 9g

• Onions

  Raw

  2 medium or 220g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Paprika

  Spices

  2 tsp or 4g

• Curry powder

  Spices

  3 tsp or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Carrots

  Raw

  2 large or 144g

• Broccoli

  Raw

  1 cup chopped or 91g

• White potatoes

  Flesh and skin, raw

  3 potato large or 1.11kg

• Water

  Plain, clean water

  1 cup or 237g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ¼ cup or 300g

Directions

1. Heat olive oil in deep bottomed pan. Add cloves, cinnamon, and bay leaves along with garlic and ginger root. Saute for one minute.
2. Add chopped onions, cook until translucent.
3. Add tomatoes, cook until tomatoes turn mushy.
4. Add all the spice powders – paprika, coriander, turmeric and little salt. Mix well.
5. Now add chicken pieces , let it cook for 5 minutes.
6. Throw in roughly chopped carrots, broccoli and potatoes.
7. Add 1 cup water, cover the pan with lid and let chicken and vegetables cook. Chicken should take about 20 minutes to cook.
8. Pour coconut milk, give a good stir. Turn off flame in 1 minute after pouring in coconut milk.
9. Serve immediately with white or brown rice.