Chicken & Veggie Curry
Cooking with curry doesn’t happen very often in my kitchen. I go through phases where I like to play and experiment with it, so I still feel like I am learning more about it each time I play. I will not try to claim anything authentic about this recipe, however I will say the combinations of flavors work lovely in this dish. Using lean chicken breast and fresh veggies make this dish healthy, light and nutritious. Feel free to make this with shrimp instead of chicken, or swap out the veggies for another favorite of yours.
Ingredients
2 chicken breasts, cleaned and cut into cube chunks
2-3 tbsp of Green Curry Paste by Thai Kitchen
2 tbsp olive oil
1- 12oz can of coconut milk
1 small red onion, sliced
1-2 cups carrots, thinly sliced and cut in half
3 tsp of yellow curry powder
2 tsp of ground cumin
1 tsp of garlic salt
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of regular salt, add more to taste
Pinch of ground pepper
Fresh basil leaves to garnish
3 cups of cooked brown rice
Instructions
Clean and cut chicken into cubes, transfer to a small mixing bowl, sprinkle with salt and pepper. Drizzle olive oil and mix all together. Set aside.
Prepare and cut all your veggies, set aside.
Heat a large pan over medium heat with 1-2 tablespoons of olive oil. Once hot add your chicken. Stir lightly and cook just a couple minutes until outside starts to look cooked.
Then add all the veggies. Season with: salt, pepper, garlic powder, onion powder, cumin and curry powder. Stir to combine, then stir in the curry paste.
Add the coconut milk, stir to combine, then cover and lower heat just a little. Cook for 10-15 minutes, or until the chicken is cooked through, stir occasionally or give the pan a little shake.
Taste and see if you would like to add any more salt or curry powder. Give one last stir, then turn off the heat.
Serve over rice and garnish with freshly chopped basil leaves.
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