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.
- 4 boneless/skinless chicken breasts cubed
- 2 cups of peeled and 1 inch cubed yam
- 3 cloves of garlic minced
- 1 inch piece of ginger minced or grated
- 1/2 onion finely chopped
- 2 tsp coconut oil
- 3 cups of diced tomatoes
- 1 can of lite coconut milk (I have also used half a can of coconut milk and half chicken broth)
- 1 cup of chicken broth
- 1 tsp coriander
- 1 tsp cayenne pepper
- 1 bay leaf
- 3 1/2 tsp mini kitchen madras curry spice
- You can use any madras spice of your choosing or make your own (a quick google search resulted in a lot of options, a few untested options are below)
- salt and pepper to taste
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 . . .