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! Curries are a great way to use up every type of vegetable you may have laying around. My personal favorites are broccoli, cauliflower, sweet potatoes and turnips! You can also substitute the chicken for tofu, fish, shrimp or pork. It’s hearty, filling and great on a cold winter night!
Heat a Dutch oven over medium-high heat and add the dry spices. Dry roast for 5 minutes.
Add the oil, salt, pepper, chicken and vegetables to the pot. Sauté until the chicken is cooked through; about 8 minutes.
Add the remaining ingredients to the Dutch oven and bring to a boil. Reduce the heat to medium-low, cover and simmer for 40 minutes.
Serve over steamed rice and enjoy!
Looking for a side dish? Try one of these recipes!