Chicken Kale Moa

Source: Food.com

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 6

Total time: 1 hour, 10 minutes

INGREDIENTS

• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 inch ginger, minced and pounded
• ¼ cup vegetable oil
• 2 Tbsp curry powder
• 2 chicken breasts, cubed
• 2 cups chicken broth
• 1 (13.5-oz) can coconut milk
• 4 medium potatoes, chopped
• 2 large carrots, chopped
• 2 sticks celery, chopped
• 6 Tbsp flour
• 6 Tbsp water
• Salt and pepper to taste
• Cooked white rice for serving

DIRECTIONS

• In a Dutch oven over medium-high heat, saute the onion in the oil until partially translucent, about 5 minutes.
• Add the garlic, ginger, and curry powder and cook for one minute, until fragrant.
• Add the chicken and brown in the curry mixture for a couple of minutes. Then add the chicken broth. Bring to a boil, then cover and simmer for 20 minutes, until the chicken is tender.
• Add the potatoes, carrot, and celery, bring to a boil again, then cover and simmer and cook for another 20 minutes, until vegetables are tender.
• Stir in the coconut milk.
• In a small bowl, mix the flour with the 6 Tbsp water into a smooth slurry. Whisk the slurry into the pot and increase heat to medium. Stir until thickened.
• Season with salt and pepper to taste, and serve hot over white rice!