Description
This Whole30® meal is packed with flavor and nutrient-rich ingredients and will surely curb your hunger!
Ingredients
- 3 tablespoons coconut oil
- 1 ½ pounds skinless, boneless chicken breast halves, cubed
- 2 onions, sliced
- 1 red bell pepper, sliced
- 1 jalapeno pepper, seeded and minced
- 4 small garlic cloves, minced
- 1 (1 inch) piece fresh ginger, peeled and minced
- 1 large sweet potato, peeled and cubed
- 1 green plantain, sliced into 1/2-inch rounds and quartered
- 3 small carrots, peeled and sliced into rounds
- 2 (14 ounce) cans coconut milk, shaken
- 1 (24 ounce) container crushed tomatoes
- ½ cup water
- 1 cup packed baby kale
- 3 tablespoons curry powder, or more to taste
- 1 tablespoon sea salt
- 1 tablespoon ground black pepper
- 1 ½ teaspoons dried cilantro
Instructions
- Heat coconut oil in a heavy-bottomed skillet over medium-low heat until shimmering. Add chicken. Cook
- tossing to avoid sticking and burning
- until no longer pink in the center
- about 7 minutes. Move chicken to a bowl.
- Combine onions
- red bell pepper
- jalapeno pepper
- garlic
- and ginger in the skillet. Cook and stir until vegetables are softened
- about 7 minutes. Add sweet potato
- plantain
- and carrots. Cook
- stirring occasionally
- until slightly tender
- about 5 minutes.
- Pour coconut milk
- tomatoes
- and water into the vegetable mixture; stir to combine. Cook
- covered
- until flavors meld
- about 30 minutes. Add kale
- curry powder
- salt
- black pepper
- and cilantro. Cook until sweet potatoes and carrots are soft
- about 30 minutes more.
Prep Time: 25 mins
Cook Time: 1 hr 19 mins
Total Time: 1 hr 44 mins
Servings: 8