Tomato Chicken Curry Recipe

For those who are 100% plant-based, I would suggest adding extra cauliflower or even 1 chopped yellow flesh potato in place of the chicken breasts.

Ingredients:

3 chicken breasts, cut into bite-size pieces
1 large yellow onion, chopped
1 large carrot, chopped
3 ribs celery, chopped
1 large zucchini, chopped
1 500 gram bag of frozen cauliflower, rinsed and drained
1 796 ml can of crushed tomatoes
2.5 cups coconut milk powder
4 cups warm unsweetened almond milk
1 cup water
2 cloves garlic, minced
3 heaping teaspoons curry powder
1 teaspoon salt (or to taste)
1 tablespoon coconut oil

Directions:

1. Make coconut milk by mixing the almond milk and coconut milk powder. Set aside.

2. Heat coconut oil in a large pot. Add onion, carrot, celery. Stir to cook for a few minutes, then add chicken.

3. When the chicken is cooked through (no longer pink), add the cauliflower, zucchini, and garlic. Stir for 2 minutes, then add the crushed tomatoes, coconut milk, water, curry powder, and salt.

4. Bring to a simmer for 3-5 minutes, stirring occasionally.

5. Serve over rice and enjoy!

Top with hemp seeds, cashews, or anything else you enjoy.