Coconut Chicken and Vegetable Curry

This Coconut Chicken and Vegetable Curry combines tender chicken with a medley of fresh vegetables, including leeks, carrots, green beans, and broccolini, all simmered in a creamy coconut milk sauce. The flavors are vibrant and comforting, making it a perfect dish for any occasion. It’s a balanced meal that meets dietary needs while providing a delightful twist on traditional curry.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1 leek, sliced
• 1 onion, diced
• 2 carrots, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup broccolini, trimmed and cut into pieces
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sliced leek, sautéing until softened.
2. Add the chicken pieces to the pot and cook until lightly browned.
3. Stir in the curry powder, ensuring the chicken is well-coated with the spices.
4. Pour in the coconut milk and bring to a gentle simmer.
5. Add the sliced carrots, green beans, and broccolini to the pot. Season with salt and pepper.
6. Cover and let simmer for about 15-20 minutes, until the vegetables are tender and the chicken is cooked through.
7. Serve hot, garnished with fresh cilantro if desired.