Chicken and Vegetable Curry

17 Sep


Curry! You can use which ever vegetables you have left in the fridge, but I tend to choose one of each color.


1 pound diced chicken breast
1/2 head purple cabbage diced
1 large sweet potato diced
1 head broccoli diced
1 yellow squash sliced
1 can or 2 cups diced tomatoes
1 can coconut milk
1 lime
3 Tbsp olive oil
3 Tbsp curry paste
1/2 tsp dry basil or 1 tsp fresh
pepper (preferably white but black pepper is okay)

Heat oil in a large skillet. Add curry paste. Salt and pepper your diced chicken and add it to the skillet. Cook it until browned. Add vegetables, basil, zest of lime, tomatoes, and coconut milk. Cook twenty minutes. Serve with fresh squeeze of lime.


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