Sometimes my favorite recipes are the ones that are completely spontaneous and unplanned.

I think that’s one of my favorite parts of being in the kitchen. I love the challenge of taking whatever ingredients are in the fridge, pantry, and freezer and finding a fun new way to put them together. Sometimes that turns out well and sometimes, um, not so great. Luckily though, this one I’m sharing today was in the former category and I think it’s a new favorite.

This curry is so quick and easy. You can use any veggies you’ve got on hand and pretty much anything goes. I used some broccoli, cauliflower, onions, and mushrooms since those are things we almost always have on hand, but there are so many other possibilities. Also, for a vegetarian option you can skip the chicken and add vegetable broth instead of chicken broth. I served this with brown rice but it goes well with any type.

RECIPE

Yield: 4 - 6 servings

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-size cubes
3 tablespoons coconut oil, divided
4 garlic cloves, minced
1 tablespoon grated fresh ginger
3 - 4 cups veggies of choice (I used:1 cup broccoli florets,1 cup cauliflower florets
1 medium red onion, thinly sliced, and 1 cup portobello mushrooms, thinly sliced)
2 cups chicken broth
2-1/2 teaspoons curry powder, divided
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1/2 cup coconut milk (be sure to stir the can before pouring as it separates)
1 cup frozen peas
1 cup cooked chickpeas, rinsed
1/4 cup chopped fresh cilantro (optional)
Salt and freshly ground black pepper
4 - 6 cups cooked brown, white, or basmati rice to serve with

Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium high heat and add the chicken in a single layer. Cook for 4 to 5 minutes, stirring occasionally, until just lightly browned (it's okay if it's not quite done as it will finish cooking in the curry sauce. Pour the chicken out into a separate bowl and set aside.
2. Now add 2 tablespoons of the coconut oil to the pan along with any harder veggies (such as broccoli, cauliflower, carrots...) and stir over medium high heat for about 5 minutes until they are starting to soften. Now add the garlic, ginger, and any softer veggies (such as onion and mushrooms) to the pan and cook for another 2 to 3 minutes.
3. Pour in the chicken broth, coconut milk, and curry powder, garam masala, and cayenne, then add the peas, chickpeas, and chicken to the pan and simmer uncovered for about 10 minutes, stirring occasionally until the sauce begins to thicken.
4. Season to taste with salt and pepper and add cilantro if desired. Serve the curry hot over your favorite type of rice (or even quinoa).

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