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Chicken Vegetable Curry Bowl

Chicken Vegetable Curry Bowl from Taste Love & Nourish

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 from Taste Love & Nourish

Chicken Vegetable Curry Bowl

Brown Rice (Recipe below)
1 T. olive oil
1 T. butter
1 1/2 lbs. boneless, skinless chicken breasts or thighs, cubed into bite-sized pieces
pinch of Kosher salt
black pepper
1 large sweet onion, diced
1 large red pepper, diced
2 medium carrots, sliced
3 cloves garlic, minced
2 – 3 T. Jamaican curry
2 Roma tomatoes, diced
14 oz. can light coconut milk
1/2 C. golden raisins
1/2 C. 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).

Serves 4

Brown Rice
1 C. medium grain brown rice
2 C. 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.
  • Jamaican curry has quite a bit of 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.


Three-Piece Dansk Giveaway!

Dansk Three Piece Cookware Set: Six Quart Casserole, Two Quart Saucepan and Round Baker.

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!



Enter now!



Roasted Vegetable Curry

Roasted Vegetable Curry

This recipe is based off of a recipe given to me by my sister’s neighbor, John. His version is a Chicken Curry and it’s fabulous! I begged for the recipe after eating it at my sister’s house. He was kind enough to give it to me with a bottle of the curry that he likes to use. The flavors are so great, I knew it had to be good with vegetables too…and it is!

I may have mentioned this before, but if you think you don’t like curry, please try this! My husband has always said that he doesn’t like curry and this is now one of his favorites! The curry seems to be balanced by the coconut milk in this recipe and I think that may be why he likes it so much.
You can certainly use any vegetables you want. The ones I’ve listed in the recipe are just some that I had in the fridge, but make it your own and add your favorites.
This curry is so simple. The hardest part may be chopping up the vegetables. Just put on some great music, maybe pour a glass of wine and it’ll be fun!  :D

Roasted Vegetable Curry

butternut squash, peeled and cubed
2 medium potatoes, peeled and cubed
2 zuchinni, cubed
3 carrots, peeled and sliced
1 red pepper, cubed
1 C. grape tomatoes, washed
1 bag pearl onions, peeled
2 cloves garlic, chopped
3 T. + 1 t. olive oil
1/2 onion, chopped
2 -3 T. curry powder
1 14 oz. can reduced fat coconut milk

1 C. vegetable broth
1/2 C. golden raisins
1/2 C. frozen green peas

Preheat your oven to 425 degrees.

After chopping all of your veggies, put them into your largest baking dish. The more room you have to toss them around the better. Speaking of tossing…toss them with 3 T. of the olive oil then put them into the oven and give them a few more tosses every so often.

Now, this part is tricky. After about 30 to 35 minutes, start testing the different veggies by poking with a fork. You want them to be almost done, but not all the way done since you’ll cook them on the stove for just a little more.  If they are not almost done, you may need up to 5 minutes more.

In a large pot over medium high heat, sauté the chopped onion with the 1 t. of olive oil for about 3 or 4 minutes. Add the roasted vegetables. Be careful, they are hot, just use a large spoon to transfer them. Add the curry, coconut milk, vegetable broth, raisins and peas. Bring the pot to a low simmer and continue to cook for about 5 minutes or until all of the veggies are soft but not mushy.


  • Try to keep all of your vegetables uniform in size so they cook up about the same time.
  • I wasn’t able to find whole butternut squash for some reason, so I used the precut one in a package. Made things much easier.
  • Don’t make yourself nuts trying to peel those pearl onions! Just drop them into a small pot of boiling water for 3 minutes, drain and refill the pot with cold water, then just cut off the root end and they’ll peel super easy!
  • I like to serve the curry with either brown basmati rice or warmed naan, an Indian flatbread.
  • When reheating the curry the following day, you can add some vegetable or chicken stock to thin it out a bit.
  • I use Blue Mountain Country Hot Jamaican Curry. That is the curry that John gave me and I love it.  It comes in hot and mild.  I like the hot curry, but you may want to start with 2 tablespoons and see if you like it that hot!