Chicken, Curries, Main Course, Soups and Stews

Chicken and Vegetable Curry

by Lynda Balslev

~ 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. This 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.

 

22 thoughts on “Chicken and Vegetable Curry”

  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

  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!

  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.

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