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
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
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.