A subtle chicken curry from the Indian subcontinent with great depth of flavor. Also can be called Keema or Qeema.
Hands on time: 30 minutes // Time from start to finish: 35 minutes
(AND Diet, Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Paleo, Vegan, Vegetarian)
Ingredient List: Chicken (ground is traditional, but it also works well with diced chicken breast), Yellow Onion, Sweet Potatoes, Green Beans (can substitute Peas, if desired), Canned or Fresh Diced Tomatoes, Oil (I use Olive Oil due to Charlie’s needs, but Coconut Oil works great here) Curry Powder, Cinnamon, Ginger, Turmeric, Salt
I usually use my basic chicken breast prep: slice chicken breasts into three even pieces, drizzle with olive oil, sprinkle with salt, and bake in 350F oven for 15-20 minutes.
If you have ground chicken, sauté with a drizzle of oil over medium heat until just beginning to brown. Remove from pan and set aside.
Dice your yellow onion and sauté in a large saucepan in a bit olive oil until translucent and fragrant.
Add chopped sweet potato (chunks roughly the size of your thumb or a little smaller) and cook for a few minutes until knife tender.
Add green beans–prepped if fresh, rinsed if canned, run under warm water if frozen–in pieces roughly 3/4 – 1 inch long.
I typically use canned Italian tomatoes for their simplicity, which you can dump right in with the sweet potatoes and green beans. If you’re using fresh, deseed and dice yourself before adding to the pan.
If using cooked chicken breast, dice when cool. Fold your chicken (ground or diced) into your veggie mixture.
Add curry powder, cinnamon, ground ginger, turmeric, and a dash of salt to taste.
Stir and cook for a few more minutes until hot.
Serve with cauliflower rice.