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.















Comments

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 rub...

chermoula spiced multi colored cauliflower salad

 What do you do when you've said, "no"to the same person so many times that you feel like a new approach is needed, like I'll get back to you, or say something that's not true- I did that or whatever when you haven't done anything at all.  Or you could try being honest and say I'm never going to say yes or do that thing that you keep asking me about, not going to happen in this lifetime.  I wish that everything in life would be as straight forward as making a salad, especially a salad that could be made ahead of time and brought to a potluck in a beautiful handmade pottery bowl.  Should you tell people at the potluck that you made the bowl yourself?  In your pottery studio overlooking the Pacific Ocean ??  Probably should draw a line on that one, I don't know, maybe you could give it a try.  Or you could share that you made up the recipe while doing brain surgery.  Might be a good way to make some crazy new friends because the people you know alre...

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta  1&1/2 cups water or vegetable broth  3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries  6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt  1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard  1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender.  Fluff with a fork and place the cranberries on top.  Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...