Years ago, I had the most delicious curry made by my sister’s friend. I was lucky enough to get the recipe, but I keep adapting it in a variety of ways. I’ve made a Roasted Vegetable Curry a while back that is really wonderful. This one, with chicken, is a bit quicker and simpler process from the original and I’ve added some more veggies. The great thing about recipes like this is you can adapt them so easily. Take this recipe and add shrimp instead of chicken or use whatever veggies you have on hand.
Let’s talk curry. I use a Jamaican curry, Blue Mountain Country Curry in this dish, but you can use any curry you have or mix your own. I’m no expert, but I’ve read that the difference between Jamaican curry and Indian curry is the addition of allspice, anise and mustard seed in the Jamaican version. So, let’s say someone in your house says they don’t like curry. Make this for them. Really. My husband has been telling me he doesn’t like curry for over twenty years and once I made this dish for him, he suddenly loves curry!
Chicken Vegetable Curry Bowl
Brown Rice (Recipe below)
1 tablespoon olive oil
1 tablespoon butter
1 1/2 pounds boneless, skinless chicken breasts or thighs, cubed into bite-sized pieces
pinch of Kosher salt
1 large sweet onion, diced
1 large red pepper, diced
2 medium carrots, sliced
3 cloves garlic, minced
2 – 3 tablespoon Jamaican curry
2 Roma tomatoes, diced
14 ounce can light coconut milk
1/2 cup golden raisins
1/2 cup frozen peas
In a heavy pot over medium high heat, add the olive oil and butter. As soon as the butter is melted, add the cubes of chicken and give them just a small pinch of salt and a nice amount of black pepper. Sauté just until they lose their pink color. Add the onion, red pepper and carrots. Continue to cook just until the onions begin to get translucent. Add the garlic and cook for a minute then add the curry and cook another minute. Add (are you allowed to start three sentences in a row with the same word?) the tomatoes, coconut milk and raisins. Bring the curry to a light simmer, reduce the heat to low and cover with a heavy lid for 30 minutes. Now add the peas, stir them in and cover. Simmer for just about 5 to 10 more minutes.
Serve over brown rice and with naan or other flatbread, if desired. (see Notes).
1 cup medium grain brown rice
2 cups water
pinch of sea salt
Combine the rice, water and salt in a medium saucepan over high heat. Bring to a boil and reduce heat to low. Cover and cook for about 50 minutes or until all liquid is absorbed. Remove from heat and let stand covered for about 5 minutes or until ready to serve.
- Naan is a really wonderful Indian flatbread. When serving it with this dish, I like to rub it with the cut side of a garlic clove and brush some olive oil on top. Place the naan in an oven preheated to 350 degrees for about 2 minutes.
- I love this curry even better the next day! Sometimes I make it and put it in the fridge for dinner the following night.
- Some curry blends have quite a bit of added salt, so I only salt sparingly before cooking the chicken and then taste test at the end.
- I use chicken breast to keep this dish lower in fat, but I have to say, using chicken thighs gives you a more tender result. Use what you like best.
I always reach for my heavy cast iron pots when making dishes like this curry. I love mine! They are an investment, but they perform so beautifully. They retain so much heat, cook evenly and that heavy lid keeps so much moisture in the pot. They last forever too! So, because I love you guys so much…I’ve teamed up with some really amazing blogger friends and would love to give a three piece Dansk set away to you!