Chicken and Swiss Chard Coconut Curry

healthyseasonalrecipes.com
serves 4
This Chicken and Swiss Chard Coconut Curry is a One-Pot-Wonder! It’s a super flavorful and healthy all-in-one dinner that just also happens to be gluten free, dairy free and paleo friendly.
​Ingredients

• 1 tablespoon plus 1 teaspoon avocado oil or organic canola oil, divided
• 1 pound boneless skinless chicken breast, cut into bite-sized cubes
• 3/4 teaspoon salt, divided
• 1 large bunch rainbow chard, leaves and stems separated and chopped
• 1 cup chopped onion
• 1 jalapeno, seeded and minced (use less if you don't want as much spice)
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 cup water
• 3/4 cup light coconut milk
• 1/4 cup dried currants (optional)
• 2 tablespoons lime juice or to taste

Preparation​​​ ​

1. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Spread chicken out in one layer, sprinkle with ¼ teaspoon salt and cook, stirring occasionally until browned, 4 to 6 minutes. Remove to a plate. Note: the chicken will not be fully cooked at this point and will continue cooking in a later step.
2. Add the remaining 1 tablespoon oil to the skillet. Add chopped chard stems, onion, jalapeno and the remaining ½ teaspoon salt and cook, stirring often until the vegetables are softened. Sprinkle the curry powder, coriander and cumin over the vegetable mixture. Continue cooking, stirring constantly until the spices are fragrant, 30 to 90 seconds. Add ¼ cup water and the chopped chard leaves, cover and let wilt, 2 to 3 minutes. (The skillet will seem very full at first.)
3. Increase heat to high, stir in coconut milk, currants, the chicken and any accumulated juice from the plate and bring to a simmer uncovered. Reduce heat to maintain a lively simmer and cook, stirring often until the sauce is thick and the chicken is cooked through and hot, 3 to 5 minutes. Stir in lime juice before serving. Nice served with jasmine rice.

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