Indian Coconut Curry wide display
 

Guide Instructions

I like to use the Indian yellow curry powder from Whole Spice in Napa Valley, but any Indian curry powder will work. If you don't have these exact ingredients, don't worry. This recipe is extremely versatile. You could substitute any of these vegetables with potatoes, cauliflower, eggplant, turnips, etc. If you are vegetarian or vegan just omit the chicken and add a pound or two of additional vegetables. Let your creativity run wild with this one.

2-3 lbs chicken breast, cut into 1" pieces
3 tablespoons Indian curry powder
2 tablespoons ghee, clarified butter or oil
1 medium yellow onion, sliced into 1/4" slices
5 cloves garlic, minced
1 tablespoon minced or grated fresh ginger (optional)
1 tablespoon turmeric
2 teaspoons freshly ground black pepper
3 Roma tomatoes, chopped
2 cups diced sweet potatoes or potatoes (1/2" pieces)
1 can (15.5 oz) chickpeas, drained and rinsed
1 cup frozen green peas
1 can (13.5 oz) coconut milk
1/4 cup chopped fresh cilantro

Combine chicken with 1 tablespoon curry powder and a few pinches salt. Refrigerate for 4 -24 hours.
Add ghee to Brava Chef's Pan and slide into top shelf. Press green button to melt ghee.
Add onion and a few pinches of salt. Press green button to continue cooking.
Add spices, garlic and ginger and rest for 1 minute. Add tomatoes and a few pinches salt, slide into top shelf and press green button to continue cooking.
Add sweet potatoes, chicken, chickpeas and 1 cup water. Stir well and cover with lid. Slide into top shelf and press green button to continue cooking.
Stir well, slide into top shelf and press green button to continue cooking.
When your food is done, stir in green peas, coconut milk and cilantro. Serve with basmati rice on the side.