I love curry, but have never satisfied with the curry dishes that I’d make at home. None of them tasted quite right. Turns out, it was the curry blends that I have been using. I thought I was destined for sub-par curry until I got my sister’s curry blend recipe. Now, I feel like I make curry dishes at home that taste like my favorite local Nepalese, Indian, and Tibetan restaurant, Yak and Yeti.
You can use whatever curry blend you want in this dish. That’s the awesome thing about curries — you can make them to whatever suits your taste buds! The addition of coconut milk soothes some of the heat and gives a richness and depth to the sauce. This makes a BIG batch of curry, so you could halve the recipe if you’d like. I make big batches and stick them in the freezer for easy meals. Also, depending on what’s in season, you could switch out any of the vegetables to fit what you have available.
P.S. I don’t normally eat white rice. As a matter of fact, I always feel like I’m doing something bad when I do eat white rice. On this occasion, I was sampling one of Tropical Traditions’ new varieties of rice — organic Mekong Flower Rice. It has great flavor and texture, provided you don’t overcook it. They have a brown variety of this rice as well.
Simple Chicken Vegetable Curry
serves 4-6
Ingredients
1 sweet onion, chopped coarsely
1 zucchini, chopped into bite size pieces
1 yellow squash, chopped into bite size pieces
2 poblano peppers, chopped into bite size pieces
2 cloves garlic, minced
4 carrots, chopped into bite size pieces
1 pound chicken, cut of your choice (ground, breast, dark meat, shredded)
24 ounces strained tomatoes or tomato sauce
1 can full-fat coconut milk (or, use homemade)
2 tbsp. curry powder (see my curry powder blend recipe here)
3/4 tsp. salt
1 cup chopped cilantro
1 cup chopped parsley
Pinch of red pepper flakes (optional, depending on how spicy you like your curry)
Rice or quinoa for serving (optional)
lots of coconut oil for cooking
Instructions
1. Wash and chop all of your veggies and set aside.
2. In a large frying pan, heat a couple tablespoons of coconut oil and brown the chicken over medium-high heat.
3. Once the chicken is browned, add the peppers, carrots, onion, and garlic to the pan. Saute until browned. You might need to add some more coconut oil.
4. Next, add the zucchini and squash to the pan and stir around until mixed in with the chicken and browned veggies. Add more coconut oil if anything starts to stick.
5. Reduce the heat to medium low and add the strained tomatoes, coconut milk, curry powder, and salt and stir to combine.
6. Cover with a lid and bring curry to a gentle simmer. Reduce heat to low.
7. Let curry simmer until all of the veggies are done, approx. 20-30 minutes.
8. Remove from heat and taste for salt. Add more if needed. Serve alone, or over your choice of rice or quinoa if you do grains. The curry freezes wonderfully!
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
