Indian Curried Chicken and Veggies

Serves 2-4 in 60 minutes

Curry is a blend spices and each Indian home uses its unique family recipe. Indian curries often include dried turmeric, cumin seeds, coriander seeds and fennel seeds. Each spice is full of flavor and phytochemicals that fight inflammation and reduce oxidative damage to your cells. Many Indian-style curries use a base of flour and (sacred) milk. But in this version, I use a gluten-free pancake mix, creating a gravy-like consistency when mixed with coconut milk or organic cream.

3 T. coconut oil or avocado oil
1 T. minced ginger
1 c. red onion, diced
1 c. green beans cut in 1-inch length
2 T. of high quality curry powder
2 T. ghee (clarified butter)*
1 T. garlic, minced
1 c. zucchini, diced
1 c. tomatoes, diced
1 c. shitake mushrooms, sliced
2 c. organic chicken breasts or thighs, boneless, skinless and diced
2 t. sea salt
1 t. maple syrup
1-2 T. gluten-free flour or pancake mix
2 cups chicken broth (Imagine, Organic Free Range Chicken Broth)
½ cup organic cream or coconut cream

Gather and prep ingredients. Heat a large (12-14 inch) skillet over medium heat for 30 seconds. Add the oil and when it begins to shimmer, stir in the ginger, onion and green beans and sauté for 5 minutes. Stir in the curry powder and sauté for 1 minute, adding ghee when it gets too dry. Add the garlic, zucchini, tomatoes, mushrooms and chicken and sauté for 7-10 minutes.
Stir in the gluten-free flour and brown for two minutes. Fold in the broth, cream or coconut cream, brown sugar and salt, incorporating any browned bits from the bottom of the pan. Cook for another 3-5 minutes; adjust seasonings and serve over rice or as a stew.

* Ghee is the traditional cooking oil in India. Ghee is made by simmering butter (ideally grass-fed, organic) over low heat for about an hour, removing most of the water and skimming off the milk solids, leaving pure nutty-flavored butter fat that burns at a higher temperature than regular butter.

Sally LaMont, ND, LAc