Chicken Coconut Curry

I tried Curry for the first time when I was 25 years old (a little late, I know) and now it’s one of those meals that I make a couple of times a month! Not only does it taste amazing fresh, but you can freeze it in ziplock bags and it’ll taste just as amazing up to 2 months later! Simply bring a pot of water to a boil and drop the bag right in! 15 minutes later you’ve got hot, delicious curry you can serve over steam, or my personal favorite, fried rice. You can also defrost it in the fridge the night before and add to a saucepan and heat through in 20 minutes. It’s a great dish to make a huge pot of so weeknights run a little smoother! Curries are a great way to use up every type of vegetable. My personal favorites are broccoli, cauliflower, sweet potatoes and turnips! You can also substitute the chicken for tofu, fish, shrimp, pork or simply make it a vegetable curry. It’s hearty, filling and great on a cold winter night!

Chicken Coconut Curry

• 1 Tablespoon Curry Powder
• 1 teaspoon Turmeric
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Red Pepper Flakes
• 1/2 teaspoon Cayenne Powder

• 1 Tablespoon Olive Oil
• 3 Chicken Breasts; cubed
• Pinch of Salt and Pepper
• 1 cup Bell Pepper; diced
• 1/2 cup Tomatoes; seeded and diced
• 1 large Russet Potato; peeled and cubed
• 1 medium Sweet Potato; peeled and cubed
• 2 large Carrots; peeled and sliced into 1” pieces
• 1 medium Yellow Onion; diced
• 3 cloves Garlic; finely minced

• 1 quart Chicken Broth
• 14 oz. can Coconut Milk
• 1/4 cup Soy Sauce
• 1 teaspoon fresh Ginger Paste
• 1 Tablespoon Green Curry Paste
• 1 teaspoon Chile Paste
• 2 teaspoons Brown Sugar
• 2 Bay Leaves
• 1/4 cup Fresh Cilantro; chopped

• Steamed or Fried Rice

1. Heat Dutch oven over medium-high heat and add dry spices. This heats up the oils inside the spices and gives it a deeper flavor.
2. Add oil, salt, pepper, chicken and vegetables; sautéing until chicken is cooked through. Don’t worry if the root vegetables aren’t tender.
3. Add remaining ingredients to the Dutch oven and bring to a boil. Reduce to simmer, cover and allow to cook for 30-45 minutes.
4. Remove bay leaves, serve over steamed or fried rice and garnish with sliced chiles and cilantro.
5. Enjoy!

Looking for a side dish? Try one of these recipes!

Parmesan Herb Garlic Knots
Sweet Onion Pie
Lemon Almond Cookies

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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