Creamy Chicken Curry with Mashed Pota­toes


Clean Eating - - RECIPES -

Let this spiced chicken curry warm you up from the in­side out. This recipe is packed with veg­gies and has a silky co­conut milk base for a dish that is both in­dul­gent and healthy.

ghee, di­vided 1/4 1 cup cup diced yel­low onion 1 tbsp minced fresh gin­ger 2 cloves gar­lic, minced 4 tsp ground turmeric 1 tbsp ground cumin 2 tsp ground co­rian­der ¾ tsp sea salt

½ tsp each red pep­per flakes and black pep­per ¼ tsp ground cayenne pep­per 1/8 tsp each ground cin­na­mon and car­damom 1¼ lb bone­less, skin­less chicken breasts, diced 1 cup diced car­rot 2 cups full-fat co­conut milk, di­vided 2 toma­toes, diced 2 cups chopped broc­coli 2 cups chopped green beans 3 Rus­set pota­toes, chopped

1. In a large pot on medium, melt 1 tbsp ghee. Add onion and sauté un­til translu­cent, 5 min­utes. Add gin­ger and gar­lic and cook 2 min­utes more. Add turmeric, cumin, co­rian­der, salt, pep­per flakes, black pep­per, cayenne, cin­na­mon and car­damom; cook 3 min­utes more.

2. To same pot, add chicken and car­rot. Add 1½ cups co­conut milk and toma­toes. Cover pot and cook un­til chicken is ten­der, 20 min­utes. Add broc­coli and green beans; sim­mer 7 min­utes more.

3. Mean­while, fill a sec­ond pot half­way with wa­ter and bring to a boil. Add pota­toes and cook un­til ten­der, 15 min­utes.

4. Drain wa­ter from pot with pota­toes and re­turn pota­toes to pot. Add re­main­ing 3 tbsp ghee and re­main­ing ½ cup co­conut milk; mash un­til smooth.

5. To serve, place mashed pota­toes on each plate and top each serv­ing with chicken curry mix­ture.

NOTE: If fol­low­ing our Meal Plan, store mashed pota­toes and chicken curry sep­a­rately in re­frig­er­a­tor and re­heat when called for.

PER SERV­ING (1/4 of recipe): Calo­ries: 747, Fat: 43 g, Sat. Fat:31 g, Mo­noun­sat­u­rated Fat: 6 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 53 g, Fiber: 9 g, Sug­ars: 9 g, Protein: 41 g, Sodium: 496 mg, Choles­terol: 143 mg

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