Tomato Chicken Curry with Lavash Garlic Crisps

Tomato Chicken Curry with Lavash Garlic Crisps is an easy and delicious meal perfect for any night of the week! 

The first week of the new year is under our belts.

Did you survive?

Me? Barely.

And it wasn’t for a lack of trying. I just felt like a zombie walking around running into things. I would get close to crossing off an item on the to-do list, but only to met by a pasture full of email mud. Not to worry, it wasn’t a full on Walking Dead scenario. I found a cure for my fogged mind and it was simply, rest.

By Friday afternoon just in time to jump on a plane to Kansas City, I starred in another show, “How Lauren Got her Groove Back.” I think like most things in life you have to take a minute and press pause. Let your body lead the way because it knows the best way to bring you back to center.

Oh! And another reason I got my groove back, I’m trying the new year smoothie adulting program. Have you heard of it? It’s the one where you slurp a mixture of spinach and fruit together on purpose. I could live on a cheeseburger and French fry diet the rest of my life, but if I’m going to keep my energy level up this year, I need to add more nutrients to my eating situation.

The good news we are all in this smoothie adulting program together! So get excited. Because we are doing 8 weeks of straight up rabbit food mixed in a blender. Can I get a “YAY”?!!!

***crickets***

Sorry, that was the zombie brain acting up again. Forgive me. Today’s recipe is actually something you guys are going to flip the f*ck over. I’m still on the flavor blazing path and this Tomato Chicken Curry with Lavash Garlic Crisps should be the star of the show. Let me break it down for you. Basically this curry is packed full of all the stuff that’s good for you like – red onion, garlic, ginger, bay leaf, honey, tomatoes, coconut milk, and chicken. But when you add garam masala to the mix it turns this curry into a luxurious soup.

Hand to God, Mr. B said that the curry tasted filling. And coming from a meat eater that doesn’t like soup based dishes, I felt like I won the jackpot. If anything you could present this curry as an Eastern tomato soup with toasted croutons. But let’s be real, croutons are so 1996. Toast some lavash on a baking sheet rubbed with garlic. Break the pieces up and add them on top of the curry. Sweet. Baby. Jesus.

I’m telling you this Tomato Chicken Curry with Lavash Garlic Crisps will help you survive the apocalypse as well as anything in 2018 will throw at you. Let’s survive together. Because we’re better together and no…..

F*ck. Are we in flavor rehab?

I knew it.

Tomato Chicken Curry with Lavash Garlic Crisps

Ingredients:

  • for the lavash garlic crisps:
  • 3 lavash flatbreads
  • 1 garlic clove, sliced in half
  • 1 tbsp olive oil
  • salt and pepper to taste
  • for the tomato chicken curry:
  • 3 tbsp olive oil
  • 1 red onion, thinly sliced
  • 2 tbsp grated fresh ginger
  • 4 garlic cloves, minced
  • 1 tbsp garam masala
  • 1 bay leaf
  • 1/2 tsp red pepper flakes
  • 2 tbsp honey
  • 1 28-oz can whole peeled tomatoes
  • 1 15-oz can unsweetened coconut milk
  • 2 lbs boneless skinless chicken breast – cut into 1-inch cubes
  • Greek yogurt, for garnish
  • Cilantro, for garnish
  • salt and pepper to taste

Directions:

  1. for the lavash garlic crisps:
  2. Preheat an oven to 350 degrees. Spray a baking sheet with non-stick cooking spray
  3. Next, cut the lavash flatbread into triangles and place them on the baking sheet. Take the garlic clove and rub it on each of the triangle. Then sprinkle the tops of the triangles with olive oil, salt, and pepper. Bake for about 3 to 5 minutes. They burn quickly so keep an eye on them. Once they are golden brown, remove from oven and set aside.
  4. for the tomato chicken curry:
  5. In large Dutch oven preheated to medium-high heat add the olive oil, red onion, salt, and pepper. Let the onion cook for about two minutes and then add in the ginger and garlic. Keep stirring for additional minute to keep the ginger and garlic from burning.
  6. Next, add the garam masala, bay leaf, red pepper flakes, salt, and pepper. Cook for another minute as you stir the pot. Add in the honey and keep stirring until the mixture is slightly caramelized about a minute.
  7. Then add the tomatoes along with their juices to the Dutch oven. Using a wooden spoon smash the tomatoes slightly. Bring the mixture to a boil and then a simmer for about 5 to 7 minutes. Make sure you stir the pot often to make sure nothing sticks to the bottom.
  8. Next, add in the coconut milk and continue to cook for another 10 minutes. Then add in the chicken cubes and continue to cook with the Dutch oven partially covered for about 7 minutes stirring the pot often to make sure nothing sticks. Check seasoning, adding salt and pepper as needed.
  9. Once the curry is ready, divide among four bowls. Garnish with Greek yogurt, cilantro, and lavash garlic crisps. Enjoy!
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