Chicken & Yam Madras Curry

This recipe was inspired by a jar of Mini Kitchen Madras Curry spice that I picked up at a holiday market in Edmonton. I decided to attempt a chicken curry and added some yams as well. It turned out really well and a friend asked for the recipe. I had not followed a recipe, but jotted down what I did for her. It is a simple recipe with few ingredients that we usually pair with cauliflower rice or farro.

Ingredients:

Directions:

Cut chicken into cubes and cook in 1 tsp of coconut oil until browned and cooked through. Remove from pan.

Sauté onion for about 5 minutes in 1 tsp coconut oil. Add garlic and ginger and cook for another 2 minutes. Add chicken back into pan with spices, tomatoes, coconut milk, chicken broth, and yam. Bring to a boil. Turn down and simmer until yam is soft but not mushy.

Add chili pepper or jalapeño if you want extra spice. Use a cornstarch and water mixture if you need to thicken and add more broth or water if you need more liquid. Serve over rice, cauliflower rice, quinoa, farro . . .

Enjoy!!