Is heart and belly warming comfort food AT.ITS.BEST.
A rich coconut curry with seared chicken pieces and delicious chickpeas and Swiss chard.
If, like us, you are signed up for a CSA box (I am talking more about that here) you are probably familiar with this leafy green vegetable.
Or maybe you are just generally well versed with your vegetables. But I sure didn’t know and had never tried Swiss chard before this summer.
We’ve had red and yellow varieties and I ended up using it much like I would use fresh spinach. Mostly in omelettes or egg scrambles.
And then this wonderful curry happened that I can’t stop thinking about. And CAN’T WAIT to make again.
I really like some spice to my food but unfortunately I can’t handle too much. My stomach just revolts. So I toned down the spice a bit by using only 1 tablespoon of curry paste. Feel free to use 2-3 tablespoons if you love it spicy and can handle it too 😉
- 2 tablespoons olive oil
- 3 chicken breasts, cubed
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon red curry paste (2-3 if you like more heat)
- 2 tablespoons curry powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 (14 oz) can coconut milk
- 2 cups (500 ml) water
- 1 (14 oz) can chickpeas, drained + rinsed
- 1 bunch Swiss chard, rinsed, trimmed, finely sliced
- 1 tablespoon Thai basil, fresh, cut into ribbons
- Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the cubed chicken and cook 8-10 minutes. Stir in chopped onion and garlic and cook until softened (5-6 mins).
- Add curry paste + powder, salt, cinnamon, coconut milk and 1 cup water and bring to a boil. Once boiling, add the rinsed chickpeas and remaining cup of water. Bring to a boil, then simmer for 20 minutes.
- Finally add in sliced Swiss chard and basil ribbons. Simmer for another 10-15 minutes until Swiss chard is softened.
- Serve with rice.
Inspired by The Crepes of Wrath