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- 3 LBS boneless chicken breasts, cut up
- 2 cloves garlic, chopped
- 1/4 cup water
- 2 8 oz cans tomato sauce
- 11 oz culinary coconut milk (original, full fat)
- 1 TBS fresh ginger, grated
- 2 TBS Liquid Aminos or soy sauce
- 4 TBS Caribbean style curry powder
- 2 pinches crushed red pepper flakes (optional)
- 2 cups kale, stalks removed, cut up
- 3 celery stalks, cut up
- 4 medium mushrooms, sliced
- 1 small onion, cut up
- 1 large (or 2 small) zucchini, cut up
- 1 yellow squash, cut up
- 1 sweet red pepper, cut up
- 1 green bell pepper, cut up
- 1 small to medium turnip, cut up
- 3 medium carrots, sliced diagonally
- Combine chicken, garlic, and water, and simmer covered,in a very large stir fry pan until chicken is cooked.
- Stir in tomato sauce, coconut milk, ginger, Liquid Aminos, curry powder, and crushed red pepper flakes.
- Stir in kale pieces.
- Add remaining vegetables and stir till well coated.
- Simmer, covered, about 30 minutes, or until vegetables are tender.
- Serve over rice.
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