Curry Chicken Stew

Is it more frustrating for me or you that I forgot to take a picture of this? I just get so into eating it, not to mention a little sleepless baby pulling on my legs, that I just completely forget. It’s sad for this post because it’s a pretty stew. Lots of colors: orange, red, green, white.

Anyway, this dish is almost a one pot dish, excluding the coconut rice you serve under it. Its easy, flavorful, and great for dinners and leftover lunches. It’s super healthy!

Ingredients
3 chicken breasts, chopped into cubes
1 T. olive oil
1/2 yellow onion, chopped
2 cloves garlic, coarsely chopped
1 t. freshly grated ginger
2 cans garbanzo beans (aka chickpeas)
2 cans diced tomatoes
1/2 bag spinach
2 cups chicken broth
salt and pepper
5 t. curry powder
1 t. hot sauce

Serve with rice (2 cups rice; 3 cups water and 1 cup coconut milk…see Coconut Rice Salad for more details)

Directions
In a large soup pot, add olive oil, onions, and chicken. Cook  until chicken is browned and onions are tender, about 5 minutes. Add garlic and ginger and curry powder. Stir in tomatoes, beans, broth and hot sauce. Bring to a boil. Reduce heat and cover. Simmer for 15 minutes. Add spinach and stir until wilted. Serve the stew warm over coconut rice.

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