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Chicken and Vegetable Curry

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Chicken and Vegetable Curry




    Ingredients :

  • 2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • 1 ½ cups chopped carrots
  • 1 ½ cups chopped celery
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
  • 1 (14 ounce) can coconut milk
  • Methods :

  • Step 1

    Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.

  • Step 2

    Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.

  • Step 3

    Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.

  • Step 4

    Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.

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