Skip to main content

chicken vegetable curry

chicken vegetable curry

curry powder, coconut oil, yellow onion
 garlic, jalapeño, ginger
chicken, potatoes, green beans, carrots, red pepper, peas, coconut milk,  cilantro
served with basmati rice

Happiness is a warm comforting bowl of chicken vegetable curry for dinner.  I love cooking the curry powder, onions, garlic, jalapeño and ginger in melted hot organic virgin coconut oil. I've baked with coconut oil several times  but recently have starting using it more to replace cooking with butter or olive oil. I like rubbing coconut oil on my hands when I'm cooking, especially now in the time of covid when we're washing our hands all day long.  I bloomed my sweet curry powder, spice house blend, in the coconut oil and then added onions, garlic, jalapeño and ginger to give the curry a flavorful base before adding two bone-in trimmed chicken breasts plus broth to simmer in the pot of aromatics.  While the chicken cooks I prepared all the veggies, which are added after the chicken is cooked, removed from the pot and shredded to be stirred back in with the frozen peas before adding coconut milk and chopped cilantro before serving over basmati rice.  I like using a small size rice cooker for my rice.
This is an easy dinner, made on the stove top in a dutch oven, it makes enough 3-4 servings plus leftovers.

recipe for chicken vegetable curry 
serves 3-4

3 tablespoons organic virgin coconut oil
3 tablespoons sweet curry powder
2 large yellow onions, chopped
2 garlic cloves, minced
1 jalapeño, stemmed, seeded and minced
1 tablespoon grated fresh ginger
sea salt and freshly ground black pepper, to taste
2 bone-in split chicken breasts, trimmed
1 & 1/2 cups chicken broth
3 medium size red potatoes, cubed
3 carrots, peeled and sliced
6 ounces green beans, cut in 1" pieces
1 red bell pepper, chopped
1 cup frozen peas
1 can unsweetened coconut milk
1/4 cup minced cilantro
basmati rice

Heat the coconut oil over medium heat in a heavy dutch oven and stir in the curry powder.  Cook and stir for about 15 seconds, then stir in the onions.  Cook the onions for 5-7 minutes and then add the garlic, jalapeño, ginger, salt and pepper.  Cook and stir for about 5 minutes.
Add the chicken and broth to the pot, bring to a simmer, reduce heat to low, cover pot and cook for about 30 minutes, depending on thickness of chicken breasts, flip chicken half way through cooking.
Remove chicken from the pot when done and transfer to a cutting board.  When it's cool enough shred the meat and set aside, remove skin and bones.
Meanwhile, add the carrots and potatoes to the pot, simmer for about 10 minutes.  Stir in the green beans and red bell pepper, cover and cook until the potatoes and carrots are tender, about 15 minutes.  Stir in the shredded  chicken and peas, cook for about 1-2 minutes, check seasoning,  then stir in the coconut milk.
Serve over basmati rice with cilantro on top.


Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

braised romano beans with heirloom tomatoes and purple leaf sweet basil

  Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée.  I know because that's what we had for dinner last Saturday night.  I happily used purple basil from my own herb pots that are now watered with leftover shower water.  We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes.  🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed and trimmed 2 tablespoon