Indian Chicken & Mint Stew

Makes 6 - 8 servings

INGREDIENTS

2 cups diced raw chicken

1 1/2 cups diced Japanese sweet potato (roughly 1 large potato)

1 cup peeled & sliced carrots (roughly 4 large carrots)

1 cup chopped broccoli

3/4 cup sliced sweet onion (roughly 1/2 of a large onion)

1 box chicken broth

1 can full fat coconut milk

2 tbsp turmeric

2 tbsp garam masala

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp salt

1 tsp pepper

1/2 cup sliced mint leaves

4 tbsp olive oil

dash of red pepper flakes

DIRECTIONS

1. Heat 2 tbsp olive oil in a large pot (or dutch oven) over medium heat, add in mustard seeds, let heat in the oil for 1-2 minutes, be careful not to burn the seeds. Add in the chicken, 1 tbsp turmeric, and cumin seeds. Cook for 7-10 minutes. Remove chicken from the pot.

2. Using the same pot, add in 2tbsp olive oil over medium heat, add in carrots, onion, sweet potato, and broccoli. Season with salt and pepper. Cook for 7-10 minutes, stirring consistently.

3. Add in chicken stock and coconut milk. Season with garam masala and 1 tbsp remaining turmeric. Add in a bit (less than 1/2 tsp) more salt and pepper to taste.

4. Bring to a boil, then simmer partially covered for 45 minutes. After 30 minutes, add the chicken back to the pot.

5. After 45 minutes, remove from heat. Let sit uncovered for 15 - 20 minutes.

6. Top with mint and red pepper flakes.

7. Serve hot and enjoy!

**Serve over:

Cooked brown rice

Cooked chickpea pasta