Chicken Curry with Greens in Coconut Broth

Curries are a great way to use summer greens, which add flavor, color and nutrition. If the greens are tender, slip them in toward the end of the cooking process as described below. For heartier greens and stems, give them a head start and cook them in a splash of oil for a few minutes, then add the onions and continue with Step #1. Serves 4.


1 1/2 tablespoons butter
1/2 small onion, chopped
1/2 pound boneless chicken breast or thighs, cut into 1-inch pieces
1 teaspoon finely chopped jalapeño pepper
1 tablespoon minced peeled fresh ginger
1 clove minced garlic
1 tablespoon curry powder
1 cup canned unsweetened coconut milk
2 cups greens (sweet potato or other good braising greens)
1 teaspoon fresh lime juice
1 tablespoon chopped fresh cilantro
Salt to taste and freshly ground black pepper

  1. Heat the butter in a heavy large skillet over medium-high heat. Add the onion and sauté until soft, about 4 minutes.
  2. Add the chicken, jalapeño, ginger, garlic and curry powder and sauté 1 minute.
  3. Stir in the coconut milk and greens. Simmer for 2 minutes or until the chicken is cooked through and the greens are wilted.
  4. Stir in the lime juice and cilantro. Season with salt and pepper. Serve with steamed rice or potatoes.

Garnishes: Curries are often served with a variety of garnishes presented in little dishes and passed family style at the table. Traditional garnishes include raisins (or my favorite, golden raisins), peanuts, toasted coconut, bananas and mango chutney.

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