Cabbage and chicken coconut curry

Do you love cabbage? Or, does cabbage only make an appearance in your life in slaws and maybe sauerkraut (both of which I love by the way)? 

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I feel like cabbage doesn't get enough respect and deserves to be the star of more dishes in my kitchen. I saw a cabbage curry recipe recently that inspired me to make a curry dinner around this vegetable. This curry is mild and very simple. 

A lot of curries are full of spices, which can sometimes be overwhelming if you don't have a very well-stocked spice rack. I make curry dishes fairly regularly, often with a lot of spices (because I do have a very well-stocked spice rack - I love spices), but this one was nice because it was not only quick and simple, but really delicious. 

I served this curry with some Basmati rice and chili-garlic sauce. I think the chili-garlic sauce, or just some chili sauce on the side can be nice. This way everyone can add their preferred amount to give this curry some heat. This recipe will serve about four people.

Cabbage and chicken coconut curry
2 tablespoons coconut oil
1 teaspoon yellow mustard seeds 

1 teaspoon turmeric

1 teaspoon curry powder
1 teaspoon ground coriander  
4-5 cups (~1/2 head) green cabbage, chopped into bite-sized pieces
4 scallions, thinly sliced in a bias, greens and whites separated
about 1 lb chicken breast, cut into bite-sized pieces
1 can (14-15 oz.) coconut milk (I use full-fat)
good pinch of sea salt
juice from 1/2 a lemon

Basmati rice, cooked to package directions, for serving
chili-garlic sauce, for serving

In a large skillet, heat the coconut oil. When warm (not super hot as the spices will burn) add the mustard seeds, turmeric, and coriander. Stir and cook for about one minute. Add the cabbage and scallions. Let cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the chicken. Cook, stirring occasionally, until the chicken and cabbage start to brown a little.

Add the coconut milk and stir well. Bring to a boil and reduce to a simmer. Let cook for about 10 minutes, until the chicken is good through. Season to taste with sea salt and stir in the lemon juice.

Serve hot with rice and chili sauce, if desired. Top each serving with the reserved scallion greens.