This curry is one of my most favorite meals. It's comforting, warm, the spices are delicious, and it's full of nutrients. You can really use any vegetables you'd like in this curry such as broccoli, carrots, sweet potatoes, bamboo shoots, etc. If you want to use paste rather than curry powder you can do so as well. You also do not have to use chicken. Shrimp, lean beef, and tofu are all wonderful options for this dish.
Prep Time: 15 min
Cook Time: 30 min
Servings: 6
Ingredients:
2 lb. chicken breast or thighs
2 Tbsp olive oil
1 small yellow onion, sliced
3-4 cloves garlic, minced
2 Tbsp yellow curry powder
1 tsp ginger powder
salt and pepper to taste
1 can coconut milk
4 cups chicken stock
1 can chickpeas
1 large zucchini, sliced
1 red bell pepper, sliced
1 cup yellow potatoes, cubed
Green onion, to top
Steps:
Cut chicken into thin bite-sized pieces, heat olive oil in a large pot and sauté chicken for about 3-4 min each side. Add in onion, garlic, curry powder, and ginger powder and sauté for another 5 minutes.
Add in coconut milk, chicken broth, chickpeas, veggies, and salt/pepper. Bring to a boil then simmer for 30 minutes.
Top with green onion and enjoy.
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