An easy and delicious meal perfect for dinner any day of the week. Plus, it is great to freeze for a quick healthy meal at a later date.
Course
Main
AuthorKerrie @ Family Food and Travel
Ingredients
3large chicken breasts cubed
2tbspolive oil
1tbspmedium curry powder
1tbspClub House garlic plusor 1 tsp minced fresh garlic + ½ tsp black pepper
1large leek thinly slicedcan use a large onion
2cupssliced celery
¼cupwhite wine
4cupscubed sweet potato
5cupschicken stock
1.5cupsbasmati or brown rice cooked
2cupschopped kaleor swiss chard, or spinach
Instructions
In a heavy-bottomed pot, heat oil over medium-high heat. Season chicken with garlic plus and curry powder and sear until golden brown and cooked through, about 7 minutes per side. Set aside.
Meanwhile, cook rice in a rice cooker or pot until just slightly under-cooked
Add leek, celery and white wine and cook until tender, about 4 minutes. Add sweet potatoes, stock, and 2 cups water. Bring to a boil; reduce heat and simmer until sweet potatoes are tender, about 10 minutes.
Add chicken, kale and cook another 5 minutes (until kale is tender). Add rice just before serving.