Coconut Curry Recipe with Arugula Microgreens

Chicken – Skinless, boneless and cubed up into bite sized pieces. Olive oil – We want an oil to saute our sauteables in, I love the flavor from olive oil in a recipe like this but you can always also use something light like canola. Spices – Just a bit of curry powder today, that’s all you need for this delicious dish! Garlic – Use as much or little as you like. Onion – Chopped up and ready to be sautéed till perfectly translucent. Tomatoes – We want a can of diced tomatoes and some tomato paste to get some of that perfect acidic flavor. I used fire roasted tomatoes because I just love, so if you’ve got them, use them. Coconut milk – Just 1 can is all we need for a perfectly creamy, coconut-y curry. Sugar – We need a hit of sweetness to combat all the acidic savory flavor we have going on. I just used some granulated white sugar. Chicken broth – Low sodium so as to control the sodium content of our curry! Seasoning – Salt and pepper to taste. Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink. Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes. Garnish and serve: Garnish with arugula microgreens or microgreens of your choice and serve over rice.