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!
Curry Mixture:
1 Tablespoon Curry Powder
1 teaspoon Turmeric
½ teaspoon Cinnamon
½ teaspoon Ground Nutmeg
½ teaspoon Red Pepper Flakes
½ teaspoon Cayenne Powder
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1 Tablespoon Olive Oil
3 medium Chicken Breasts; cubed
Pinch of Salt and Pepper
1 cup Bell Pepper; diced
½ 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
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1 quart Chicken Broth
14 oz. can Coconut Milk
¼ cup Soy Sauce
1 teaspoon fresh Ginger Paste
1 Tablespoon Green Curry Paste
1 teaspoon Chile Paste
2 teaspoons Brown Sugar
¼ cup Fresh Cilantro; chopped
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Steamed or Fried Rice
- 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!
Ash's In The Kitchen 