2 pounds boneless, skinless chicken meat (breast or thigh or combination), cubed
1 large onion, chopped
2 cloves garlic, finely chopped
1 Tablespoon finely chopped peeled fresh ginger
2 carrots, peeled and cut into chunks
2 stalks celery, cut into chunks
4 cups vegetables, cut into same size as carrots and celery (e.g. cauliflower, root veggies, green beans, eggplant, potatoes…)
2-3 Tablespoons curry powder*
1 teaspoon ground cumin
¼ teaspoon ground turmeric
2 teaspoons sea salt
1 ½ cups chicken stock, vegetable stock or 1 14.5-ounce can diced tomatoes
¼ cup chopped fresh cilantro (optional)
½ cup cashews, finely ground or ¼ cup cashew butter
1 cup coconut milk
A few handfuls of baby spinach leaves
Instructions
Season chicken pieces with sea salt and freshly ground black pepper. Heat oil or ghee in a large, heavy pot over medium heat. Without crowding, add the chicken in batches and lightly brown. Remove with a slotted spoon to a plate and continue cooking all the chicken in the same manner.
Add the onion, garlic and ginger to the pot and cook, stirring until softened, about 5 minutes. Add the carrots, celery and remaining vegetables. Cook another few minutes.
Add the chicken and any accumulated juices on the plate back in the pot. Add the curry powder, spices and salt and cook, stirring, 1 minute. Add the stock (or diced tomatoes) and chopped cilantro and bring to a simmer. Cover the pot and simmer gently, stirring occasionally until the chicken is cooked through, about 20 minutes.
Add the ground cashews or cashew butter to the curry along with the coconut milk, and simmer gently uncovered, stirring until sauce is thickened, about 5-10 minutes. Stir in spinach leaves and stir until wilted. Delicious over cooked basmati or jasmine rice or noodles.
Notes
*Different brands of curry powder taste differently. “Simply Organic” is a little stronger with more depth of flavor than “Spicely Organic.” You can probably use 2 Tablespoons “Simply Organic” and 3 Tablespoons “Spicely Organic.”
Recipe by Pamela Salzman at https://pamelasalzman.com/chicken-and-vegetable-curry/