Curry is the new Comfort Food

Those of you who followed my old blog or know me personally, know that I love a good Curry.  I can't tell you when this love affair began but all I know is when old man Winter starts blowing in there are two constants in my kitchen, Soup and Curry.  The smells are intoxicating, the flavors comforting, and did I mention it can be fairly economical too.  I don't claim to be an expert in the area, there are a great many books and television shows that can give you the ins and outs on origin, preparation, and ingredients.  But I know what I like and I love that on a moment's notice with a just a few ingredients in hand I can prepare a simple, satisfying meal that my family will enjoy along with any other unexpected guests who drop by that evening.

Chicken, Collard Green, and Lentil Curry
Serves 6

2T olive oil
1 1/2 lbs boneless, skinless, chicken thighs
salt & pepper
1 medium onion, chopped
2 small sweet potatoes, chopped
3 garlic cloves, minced
1T curry powder
1 cup brown lentils
4 cups vegetable or chicken stock (I used 2 Rapunzel vegan vegetable bouillon cubes, a favorite pantry staple diluted in 4 cups of boiling water)
1 15oz can of coconut milk
2 cups water
3 large collard green leaves, chopped (about 2 cups)

Season chicken thighs with salt and pepper, set aside. In a large dutch oven, heat the olive oil over medium-high heat.  Add the chicken and cook until browned, about 4 minutes per side. Transfer chicken to a plate for later use.  Add the onion and sweet potato to the pot and cook until slightly softened. Stir in garlic and cook for an additional minute.  Stir in curry powder making sure onion and potatoes are coated well.  Add the lentils, broth, coconut milk, and water.  Bring to a boil, lower the heat and simmer until the lentils are tender, about 30 minutes.  Take the chicken and cut it up into bite size pieces, add to the pot with the collard greens, cover the pot and simmer until chicken is cooked through and greens are just wilted, about 10 minutes.  Season with additional salt and pepper if needed.

*You can serve this over rice but I served it as a stew.