Chicken and Vegetable Curry

~ Chicken and Vegetable Curry ~

At last the rains have come. This means that much-needed snow is finally falling in the mountains, and it also means that it’s perfect weather at home for a stew. January invites slow-cooking and one-pot meals. After the fancy food and hoopla of the holidays, the first month of the new year begets hearty and comforting meals without pretension. Chicken and Vegetable Curry is a perfect example. Brimming with vegetables and perfumed with curry, this stew is healthy and light. Its brightness and heat will warm and feed a crowd, while jump-starting any dormant taste buds suffering the winter doldrums.

Chicken and Vegetable Curry

For a richer curry, substitute the chicken stock with 1 – 14 ounce can of coconut milk. Serves 4 – 6.

2 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, chopped
2 tablespoons grated ginger, with juices
1 heaping tablespoon curry powder, or to taste
1 teaspoon salt
1 large carrot, sliced 1/4 inch thick
1 medium red bell pepper, stemmed and seeded, cut in 1/4 inch julienne
1 half head of cauliflower, broken into small florets
1 – 15 ounce can Italian plum tomatoes with juices
2 cups chicken stock, or more as necessary
2 boneless, skinless chicken breasts, cut in 1-inch pieces
Fresh cilantro

Heat oil in a deep skillet or pot. Add the onion and sauté over medium heat until softened, about 5 minutes. Add the garlic and ginger and sauté until fragrant, 1 minute. Add the curry powder and salt; cook, stirring, 1 minute. Add the carrot, red pepper and cauliflower. Cook, stirring to coat the vegetables with the spices, 2 minutes. Add the tomatoes with juices and chicken stock. The vegetables should be just covered with liquid. If not, add a little more chicken stock. Bring to a simmer, breaking up the tomatoes with a spoon. Stir in the chicken. Simmer, partially covered, until chicken is thoroughly cooked through and the vegetables are tender, about 15 minutes. Taste for seasoning. If needed, add 1-2 teaspoons of brown sugar. Serve hot with basmati rice. Garnish with fresh cilantro.

If you like this, you might enjoy these warming recipes:
Japanese Beef and Onion Soup from Bona Fide Farm Food
Red Wine Braised Short Ribs from TasteFood
Chard and White Bean Stew from Smitten Kitchen
Mushroom Barley Soup with Miso and Kale from TasteFood
African Chicken Peanut Stew
from Simply Recipes
Harvest Chicken Tortilla Soup from TasteFood

23 responses to “Chicken and Vegetable Curry

  1. Beautiful and so appealing! A dish I’d love to eat for supper…

    Cheers,

    Rosa

  2. Perfect wintry recipe, something spicy that I can get my husband to eat. Oh, how I covet that lovely dish!

  3. I love curries of all stripes….lovely.

  4. Love the addition of cauliflower to this curry. People don’t eat it enough!

  5. They always say you eat with your eyes first, and Lynda, you have made my eyes water with hunger! The colour of this dish is incredible and you have captured it perfectly on ‘film’. A lovely winters meal as well! Book marking for next week. Thanks

  6. Looks like an instant pick me up. Great recipe.

  7. This chicken and vegetable curry recipe sounds delicious. I can just look at the photos and know I will enjoy this when I make it.

  8. This is absolutely beautiful! I love curry in the winter and this one is particularly appealing – both flavour and appearance wise!

  9. oh we love our curries. this one looks great and i shall be trying it!! c

  10. As always…your photos make me so hungry Lynda. :)

  11. This one is right up my alley. A beautiful dish with such vibrant colors-yum!

  12. This looks delicious, and I am definitely going to make it. But can I make one small suggestion? I would suggest using coconut oil or ghee instead of vegetable oil. Vegetable oil is man made, and it has been proven that it is very high in omega-6, which is thought to be one factor in the obesity rates rising. Coconut oil and ghee are also much more stable at higher cooking temps, and they provide our bodies with better nutrition. They also have great flavor!

  13. I’ve craving some curry, this recipe seems perfect. I think I’ll double it and make it my lunch for all week!

  14. We had something similar for dinner the other night and I loved everything about it. Your presentation is superb!

  15. There is no way I could resist making this with coconut milk. It looks sublime.

  16. Made this for guests last week and it was phenomenal. Follow the recipe and it will not let you down. Don’t skip the fresh cilantro- it added a lot. We used the chicken stock and it was flavorful and hearty. Worth having some leftovers. Mmmm…so good.

  17. Just made this for the dinner. What on cheerful dish. Loved it!!!!

  18. Pingback: The Best Recipe with regard to Vegetable Curry » Blue Voda Article Directory

  19. Pingback: Smoky Roasted Chicken Breasts with Tomatoes and Chickpeas | TasteFood

  20. deliciously yummy and tasty can’t wait to have it again….

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