Health and Wellness Wednesday 

One of my family’s favorite dishes to eat is my coconut curry chicken recipe. Over the past five years I’ve made it a point to eat more of a plant based diet. I still will eat meat on occasions including certain holidays but primarily I prefer fresh fruits and veggies over meat or processed foods. Because of my preference I make a separate batch just for me and substituting the chicken with mushrooms.

Ingredients 

1 package of Button Mushrooms thinly sliced (these can be substituted with 1 pack (two large caps) of portobello mushrooms thinly sliced, or if preferred 1 skinless , boneless, chicken breast diced into cubes, depending on diet and preference.)

1 bell pepper (chopped)

1 medium onion (chopped)

1 large carrot (chopped) 

1 small potato (diced)

2 table spoon of minced garlic

1 jalapeño pepper seeded and diced (scotch bonnet peppers are hard to come by here in San Diego)

1 and a half tsp of graded ginger (fresh)

2 tablespoon of curry powder

2 teaspoon of all purpose seasoning or chicken season of choice

1 tablespoon of paprika 

1 tablespoon of chili powder 

4 sprig of thyme 

1 can of chickpeas (drained and rinsed)

1 can of coconut milk. 

Salt and pepper to taste

2 tablespoon of olive oil

1. In a large skillet or frying pan add the oil, chopped onion, and chopped bell pepper, and sauté until translucent.
2. Stir the garlic, ginger, and diced jalapeño. Next add the choice of protein, all seasonings, and 3 sprigs of plucked thyme and mix until all ingredients are well incorporated. Add water if necessary to prevent ingredients from sticking and burning to the bottom of the pan.
3. Pour in the chick peas, potato, mushrooms (or chicken) and the can of coconut milk. Stir well and reduce to a medium low heat.
4. Once all ingredients are incorporated into the pan add as much water necessary to make sure everything is submerged in liquid.
5. Cover the pan with a lid and stir every 10-12 minutes for about 30-35 minutes or until the potatoes (and chicken if chosen) are cooked all the way through and tender. Allow the sauce to thicken as it cools down for 5 minutes before serving with a side of choice.  I usually serve with brown rice or brown rice noodles.
6. Pluck the thyme off the last sprig and serve on top as a garnish. 

Enjoy!