Do you love Indian cuisine? If you do, then you will love this Chicken Curry with Coconut mangalorean Style! This dish is full of flavor and a perfect way to warm up on a cold winter day.
-1 lb. chicken breast, thinly sliced
-1 tbsp. coconut oil
-1 onion, chopped
-3 cloves garlic, minced
-2 carrots, grated
-1 green chili pepper, seeded and minced
-1/2 cup chicken broth or vegetable broth
-1 (15 oz) can chickpeas, drained and rinsed
-1 (14 oz) can diced tomatoes with green bell peppers, undrained
4 drops curry powder
Salt and black pepper to taste
Coconut milk to serve (optional)
1. In a large pot or Dutch oven over medium heat, heat the coconut oil until melted. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, chickpeas, diced tomatoes with green bell peppers, curry powder, salt and black pepper. Bring to a simmer and cook until the chicken is cooked through and the vegetables are tenderized. Serve sizzling hot with plenty of Coconut milk if desired.