Chicken curry with chard
8 c coarsely chopped chard
1 lb chicken breast or thigh, cut into thin slices
2 tbsp cornstarch
2 tbsp olive oil
4 cloves garlic
1 1/2 c diced onion
2 c chopped bell peppers
1 1/2 c chicken broth
1 1/2 c sliced carrots
1/2 c coconut milk
2 tsp fresh ground cumin
1 tsp fresh ground cinnamon
2 tsp curry powder
1 tsp sea salt
1/2 tsp ground red pepper
2 c hot cooked brown basmati rice
1/2 c chopped peanuts
Steam chard until the color changes (3-4 mins). Drain and set aside.
Cover chicken with cornstarch. Heat oil in a large skillet over highest heat. Add chicken and cook until it begins to brown. Add peppers and onions and cook for 5 mins. Add the liquids and spices and bring to a boil. Reduce heat and cook until sauce is desired thickness. Add chard a few minutes before serving. Serve over rice with peanuts sprinkled on top.
I made a half-again-as-big batch of this the night we got home from the hospital. It was gone by noon the next day. Based on a Cooking Light recipe (I added lots more veggies).
