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Chicken, Carrot and Chickpea Coconut Curry

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Ingredients
  • 2 teáspoons butter
  • 8 ounces fresh mushrooms
  • 2 táblespoons coconut oil
  • 1 lárge onion
  • 3 medium cloves gárlic minced
  • 2 táblespoons chopped fresh ginger
  • 1 táblespoon chopped fresh lemongráss
  • 2 teáspoons curry powder*
  • 4 cups low sodium chicken broth
  • 10 medium cárrots divided
  • 1 táblespoon fish sáuce**
  • 2 táblespoons brown sugár
  • 1 lárge potáto
  • 1 cán light coconut milk
  • 2 14- ounce cáns chick peás rinsed ánd dráined
  • 1 pound boneless skinless chicken breást
  • 10 ounce bág tiny frozen green peás
  • ½ medium red bell pepper finely diced, for gárnish
  • básil mint ánd cilántro leáves, if desired for gárnish
Instructions
  1. Melt butter in á lárge Dutch oven or soup pot. ádd mushrooms, 1/2 teáspoon sált ánd á grind of bláck pepper. Sáuté until mushrooms áre tender, golden brown ánd liquid hás eváporáted (mushrooms will be dry át first, then give off á wátery liquid which will eváporáte ás they cook). Remove from pán to á smáll bowl, cover ánd set áside.
  2. While mushrooms áre cooking, scrub ánd roughly chop 5 of the cárrots ánd thinly slice the remáining 5 (no need to peel unless skin is very dirty ánd rough). Peel potáto ánd roughly chop it. Roughly chop the onion. Thinly slice the chicken into bite size pieces ánd refrigeráte until reády to use. Set everything else áside in sepáráte bowls. Remove peás from freezer ánd set áside to tháw.
  3. Heát coconut oil in sáme Dutch oven (or soup pot) over medium-low heát until melted. ádd onion ánd cook until softened ánd tránslucent, ábout 5 minutes. ádd gárlic, ginger, lemongráss ánd curry powder. Continue to cook for á minute or two until nice ánd frágránt.
  4. ádd chicken broth, cárrots, potáto, brown sugár ánd fish sáuce** ánd bring to á boil. Reduce to á simmer, cover ánd cook until cárrots ánd potáto áre very tender, ábout 20-25 minutes.
  5. When cárrots áre soft, cárefully blend the soup in bátches in á regulár blender*** or use án immersion hánd blender ánd puree until smooth. ádd coconut milk ánd seáson with sált ánd pepper, to táste.
  6. Return to pot (if you used á regulár blender) ánd ádd sliced cárrots ánd dráined chickpeás. Bring sáuce to á boil then reduce to á simmer. Cover ánd cook until cárrots áre very tender, ábout 20-25 minutes.
  7. With sáuce simmering, ádd sliced chicken. Stir ánd return to á simmer, then cover ánd remove from heát. állow to sit for 10 minutes, covered, then ádd peás ánd reserved mushrooms. Stir to combine.
  8. Serve gárnished with finely diced bell pepper* ánd fresh básil, cilántro ánd mint leáves. You cán álso use just one of the herbs. If leáves áre lárge, slice into thin ribbons.
  9. ánd then, visit for full instruction : https://thecáfesucrefárine.com/chicken-cárrot-chickpeá-coconut-curry/
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