Chicken and Vegetable Curry

It's been raining off and on here. Yesterday was on pretty much all day, so Megan got the full gray and rainy San Francisco experience! It was actually really wonderful and made me love the gray, rainy weather even more. It hasn't been raining all day today, but it's still blustery and cold so I felt like making something warm and comforting. As I was looking through different recipes, I found this one for a chicken and vegetable curry. Perfect! I had some chicken I'd been saving for a full recipe and some vegetables that needed to be used. With a few tweaks - adapting the recipe for the vegetables I had on hand - and a quick jaunt to the grocery store for curry powder (Moor girls, you now have an ABUNDANCE of curry powder because I left all 500 of my jars there :o) ) I was ready to enjoy some yummy, warm curry...

Chicken and Vegetable Curry
makes 3-4 servings, adapted from Chicken and Vegetable Curry

• 2 TBS olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, crushed
• 2 TBS grated ginger
• 1 heaping TBS curry powder
• 1 tsp. sea salt
• 1 large yam, peeled and cubed in 1 in. pieces
• 1 medium red bell pepper, cut in 1 in. pieces
• 1 small head broccoli, separated in small florets
• 1 - 15oz. can diced, no salt added tomatoes with juices
• 14 oz. unsweetened coconut milk
• 2 boneless, skinless chicken breasts (preferably organic, I used Harmony Farms) cut in 1 in. pieces

Heat oil in a large pot, over medium heat. Add chopped onions and saute until soft and translucent, about 5 minutes. Add garlic and ginger and saute for about 1 minute. Add curry powder and salt. Stir into other ingredients for another minute. Add yam, bell pepper, and broccoli florets. Stir to thoroughly coat with spices. Add diced tomatoes and coconut milk (the vegetables should be completely covered with the liquid). Bring to a simmer, and stir everything together. Add chicken and stir to incorporate everything. Simmer, partially covered, for about 15 minutes until chicken is completely cooked. Enjoy! This would probably be really good with rice, too. 

*Vegetarian/Vegan Option: substitute tofu or garbanzo beans for chicken, following same instructions