I’m on what feels like my tenth cup of coffee right now, and by tenth I mean second, and am pretty sure someone decided to slip a little speed into the ol’ jo this morning. Not exactly sure how to exert all of this new and completely unwelcome burst of adrenaline but thinking I should probably take advantage and maybe…………………….. try and sleep it off. Yes, this will definitely take my “restless leg syndrome” to “stationary running man” status, heaven help me.
But the timing of this mysteriously probably not drugged cup of coffee (since I am the only one home) fits almost too well with this recipe post, One Pot Chicken Curry (In a Hurry).
Yes, that’s right. A curry packed with flavor and thrown together in under an hour. And did I mention one pot? Because that’s the clincher. Less mess = best.
I prefer thighs vs chicken breast for this recipe, however breast meat may be used, just be sure not to over cook your meat as you don’t want it to be dry (even though it will be drowning in sauce so it shouldn’t be a huge deal). Chicken thighs are just so easy to cook with and are very forgiving in terms of “overcooking”.
Collard greens can be incredibly bitter. All I taste immediately is bitterness, and in fact, the first time I ever had them they were so incredibly bitter that I stayed away from them for a very long time (like years). And then I made them myself and realized they just need a little time and some good seasoning (hence this dish is a perfect match) for the bitterness to subside. The longer they cook the less bitter they will be. So give them at least 20 minutes simmering in the pot before serving. And of course if for whatever reason collard greens aren’t available, kale is a good substitute.
** This dish may be prepared a day ahead, and in fact I think this dish tastes even better the next day, flavor only enhances with time.
- Chicken Curry (In a Hurry)
- 1.5 lb boneless skinless chicken thighs
- 2 jalapeños, seeded, stemmed & minced
- 2 yellow onions, chopped
- 4 garlic cloves minced
- 2 sweet potatoes chopped into ½” cubes
- 3 cups packed collard greens (torn)
- ¼ cup fresh cilantro, torn
- 1 cup low sodium chicken broth
- ½ cup water
- 1 cup whole fat plain yogurt
- 3 tbsp butter (may use ghee)
- 3 tbsp curry powder
- ½ tsp ground tumeric
- ½ tsp ground ginger
- 1.5 tsp kosher salt
- Extra Salt & Pepper to taste
- Cauliflower Rice (will need about ½ head of cauliflower processed)
- Naan Bread
- First set a heavy pot (dutch oven) over medium heat. Add 3 tbsp butter and heat until melted.
- Next add your chopped onion, jalapeños, curry powder, ground ginger, turmeric, and salt.
- Let onions cook until translucent, about 8 minutes.
- Next add your garlic and saute for about 30 seconds.
- Add your chicken broth & water. Bring to a boil.
- Add your chicken thighs and lower heat to medium low. Cover and let chicken cook for about 20 minutes or until internal temperature reaches 160 degrees.
- Once chicken has finished cooking, remove from pot. Once able to handle cut into ½” cubes and set aside.
- Next add your sweet potatoes to pot, bring heat back to medium and boil for 15 minutes or until sweet potatoes soften.
- Add collard greens and cook for an additional 15-20 minutes (until they begin to wilt and bitterness starts to subside).
- Remove pot from heat, add your cubed chicken back into pot and add whole yogurt. Mix. Add ½ of your torn cilantro. Stir. Salt & Pepper to taste.
- Serve over optional cauliflower rice, naan bread & garnish with remaining fresh cilantro.