Katie’s Favorite Curry Recipe

INGREDIENTS

  • 1-2 pounds boneless, skinless chicken, cut into bite-size pieces

  • 2 tbsp curry powder, divided

  • ¾ tsp salt

  • 2 tbsp oil, divided

  • 1 large onion, chopped

  • 1 tbsp chopped garlic

  • 14 ounce can coconut milk

  • 1 ¾ - 2 cups chicken or vegetable broth

  • 3 medium potatoes, cut into 1-inch chunks

  • 1 cup sliced carrots

  • ½ cup chopped celery

  • ¾ cup frozen peas

  • ¼ cup chopped fresh cilantro

  • 1 tbsp packed brown sugar

INSTRUCTIONS

  1. Place chicken in a medium bowl. Add curry powder; 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 or bowl.

  2. Heat the remaining tablespoon of 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 Tablespoon of curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the salt and bring to a boil over medium-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.

  3. 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.

KATIE’S NOTES:

This recipe is versatile and is one of my go-to options for adding in and using up whatever veggies I happen to have on hand.  If you don’t have fresh cilantro, skip it, or use a dried version.  Quantities are really just suggestions here – I’m pretty sure mine usually gets a whole lot more curry powder than the 2 tbsp listed above!  If you don’t have broth, you can make your own by simmering your onion and carrot peels and celery ends in water while you cook your chicken and veggies (just be ready to add plenty of salt to bring out the flavors, since homemade stock doesn’t already have all of the sodium in it that store bought ones do).  Want it vegetarian style?  Skip the chicken and add some chick peas or other beans instead.   I think I’ve even made this recipe using milk mixed from powder before when I didn’t happen to have any coconut milk on hand.  Have fun, and enjoy!

And don’t forget to make some of your favorite rice over which to serve this curry!

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