Savor the essence of vibrant flavors with this KRU-inspired Coconut Curry! Perfect for both meat-lovers and vegetarians, this dish blends Jamaican curry spices and KRU Sauce for a creamy, aromatic experience.

Ingredients:

1 cup coconut milk (Box if possible) 

1 lb boneless, skinless chicken (or cauliflower, shiitake mushroom, carrots,  edamame for a Vg, vegetarian option), cut into bite-sized pieces 

2 tablespoons of yellow Jamaican curry powder and 1 tablespoon of red curry  paste (Bright brand) if not, whatever brand you desired 

1 red onion, finely chopped 

3 cloves garlic, minced 

1 tablespoon ginger, grated 

1 bell pepper, sliced 

1 cup cauliflower or broc florets 

1 carrot, sliced 

1 cup of Shitake mushroom 

1 can (15 oz) chickpeas, drained and rinsed 

2 tablespoons avocado or coconut oil 

2 tablespoons of mild KRU Sauce 

1 tsp of onion salt 

Fresh cilantro for garnish 

Instructions:

In a large pan, heat the oil over medium heat. Add chopped onions and sauté until translucent. 

Add minced garlic and grated ginger to the pan, stirring for about 1 minute until  fragrant. 

Add curry powder and paste to the mixture and stir well to coat the onions, garlic, and ginger.

Add chicken (or veggies) pieces to the pan, season with onion salt, smoked paprika, and KRU Sauce to taste, cooking until browned on all sides. 

Pour in coconut milk, stirring to combine. Bring to a simmer. 

Add sliced bell pepper, broccoli, carrots, and chickpeas and stir until it's fully cooked. 

Adjust the curry thickness by adding more coconut milk if needed.