Coconut, Chicken, Swiss Chard Curry

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What you Need :


  • 2 tablespoons olive oil
  • About 3/4 pound antibiotics-free and organic free-range chicken breast
  • 1 medium carrot, diced
  • 1 medium onion, sliced
  • 1 1/2 teaspoons fresh ginger, minced
  • 2-3 cloves of garlic, minced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (14 oz.) coconut milk
  • 1 tablespoon curry paste (red or green)
  • 1 teaspoon salt
  • 1 can garbanzo beans, rinsed and drained
  • 1 bunch of Swiss chard, cleaned, stems removed, and roughly chopped

How to Make It :

  1. In a large pot, heat olive oil on medium high heat and add the chicken. Cook until the chicken has seared on the outside.
  2. Add the carrots, and sauté for another 1-2 minutes.
  3. Add the onion and ginger, sauté for another 2 minutes, and then add the garlic, curry, cumin and chili powder. Stir and let the spices toast for a minute, and then add the coconut milk. Fill the coconut milk can with water and add it in the pot. Let the mixture simmer for about 20 min.
  4. Add the chickpeas and Swiss chard to the pot and cook for another 10-15 minutes.
  5. Serve the chicken curry steaming hot with a bowl of rice.

Recipe adapted from: DiepLicious

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