Tis the season of warm soups, hot chocolate and curry (at least where I’m situated). With wind chills hitting -30 degree Celsius, all we need is warmth.
I have made a version of this recipe for a long time. For me, I can get it done in less than 10 minutes and I toss in as many veggies as I want. I don’t use the sugar, but traditionally curries do have the sweet factor, even if you don’t necessarily taste it! Served on its own, or on kelp noodles, this is a great lunch option with lots extra for dinner.
This recipe says an hour prep to serve – this all depends on what you’re throwing in. I skip the potatoes as they take a long time, unless I have pre-cooked ones as left overs. I slice my chicken up in thin strips or use shrimp to be efficient!
Borrowed from: Eating Well Online Recipes
- 1 1/2 pounds boneless, skinless chicken breast, cut into bite-size cubes
- 6 teaspoons curry powder, divided
- 3/4 teaspoon salt, divided
- 2 tablespoons coconut oil or canola oil, divided
- 1 large yellow onion, chopped
- 1 tablespoon chopped garlic
- 1 14-ounce can “lite” coconut milk
- 1 14-ounce can reduced-sodium chicken broth
- 4 cups 1-inch chunks Yukon Gold potatoes (about 3 medium)
- 1 cup sliced carrots
- 1/2 cup chopped celery
- 3/4 cup frozen peas
- 1/4 cup chopped fresh cilantro
- 1 tablespoon packed brown sugar
- Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.
- Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
- Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.
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