Submitted by: Whitney Brown
Prep Time: 20 Minutes
Cook Time: 0 Seconds
Servings: 4
Super quick and tasty dish that's flexible. You can add your own favorite green veggies - just remember to add faster cooking ones later. More or less spice is OK too. Serve with brown rice. Notes: tbsp = tablespoon; tsp = teaspoon. Most store bought curries already have the HOT added and 3 tbsp may be too much heat for you. I make my own curry powders that have no pepper added.
1 lbs. chicken breast
2 lrg. onion
1 bch. broccoli
2 zucchini
1 c. chicken broth
1 tbsp. ground cumin
3 tbsp. curry powder
4 garlic
10 fresh basil
sea salt to taste
cayenne pepper to taste
4 oz. Greek yogurt
In a black dutch oven or deep skillet, saute onions in coconut oil until transluscent. Stir in curry powder, cumin and garlic. Cook on medium heat for 5 minutes or so. Remove onions and sear chicken until lightly browned - add more oil if needed. Return onions to pot. Add chicken broth, broccoli and half the basil. Bring to a boil, cover and simmer for 15 minutes. Stir in zucchini, taste and add salt or cayenne as you wish. Add remaining basil, bring back to a boil, cover and simmer for another 10 minutes. Remove from heat, stir in Greek yogurt and serve over cooked brown rice.
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