My recipe for Chicken and Vegetable Curry varies, depending on what veggies are in the fridge that night. This recipe consists of what was in my fridge last night!
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- ingredients
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- sauté the veggies
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- add coconut milk
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- add curry paste
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- prepare the rice
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- add tumeric and simmer
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- add red pepper flakes
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- coconut chicken and vegetable curry
Coconut Chicken Curry
(serves 4)
3 Tablespoons Ghee or butter
1/2 onion, sliced
2 garlic cloves, minced
1 teaspoon fresh ginger, peeled and finely chopped
2 scallions, sliced
3 carrots, thickly sliced
1/2 red pepper, sliced
1 13.5-ounce can unsweetened Coconut milk
2 teaspoons Turmeric
2 tablespoons green Curry paste
5-ounces water
5 broccoli spears, halved
2 Yukon gold potatoes, quartered
1/2 cup cabbage, sliced
1 boneless, skinless chicken breast, trimmed and cut in sections
1/2 teaspoon red pepper flakes
2 tablespoons brown sugar
1 teaspoon Garam Masala
1/2 cup Plain Greek yogurt
1/4 cup Bamboo shoots
12 fresh pea pods, trimmed
1/4 fresh cilantro
Steamed Brown rice
Prepare the Brown rice, according to package directions.
In large skillet, over medium heat, sauté the onion, garlic, ginger, scallions, carrots and red pepper in butter or Ghee. Add the Coconut milk, Turmeric, Curry paste, water, broccoli, potatoes, cabbage and chicken. Stir well. Add the red pepper flakes, brown sugar and Garam Masala. Cover the skillet with lid, reduce heat to low and simmer for 35-40 minutes. Stir in the yogurt, pea pods, Bamboo shoots and cilantro, continue to cook for another 10 minutes. Serve over brown rice. Top with more sliced scallions and chopped cilantro.
Cheers!
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