Hearty Curry Chicken (Print Version)
# Ingredients:
→ Base
01 -
1/4 cup all-purpose flour
02 -
2 big carrots, chopped small
03 -
1 small onion, white, diced finely
04 -
4 minced garlic cloves
05 -
2 celery sticks, chopped into small pieces
06 -
2 tablespoons of olive oil
→ Main Ingredients
07 -
1 (15-ounce) can coconut milk, full-fat (or half and half)
08 -
1 pound skinless, boneless chicken breasts, cubed
09 -
2 teaspoons of garam masala
10 -
5 cups of chicken or veggie stock
11 -
2/3 cup of frozen green peas
12 -
A bit of sea salt and fresh black pepper, to your taste
13 -
1 tablespoon curry powder
14 -
1 pound of Yukon gold potatoes, cut into small chunks
# Instructions:
01 -
Pour the oil into a big pot and set it over medium-high heat. Toss in the onion first and cook for a few minutes. Add diced celery and carrots, stirring for another few minutes. Finally, stir in the chopped garlic and give it a couple of minutes.
02 -
Sprinkle in the flour and mix it constantly for around a minute, ensuring it doesn't stick.
03 -
Pour in stock, potatoes, curry, garam masala, and the chicken pieces. Stir everything together thoroughly.
04 -
Turn the heat down to medium-low after bringing it to a simmer. Stir occasionally and cook for 10-15 minutes until the potatoes soften.
05 -
Add the peas and coconut milk. Mix well, then season with salt and black pepper as you like.
# Notes:
01 -
Use veggie stock and beans instead of chicken to make it veggie-friendly.
02 -
Replace flour with a mixture of cornstarch and water (3-4 tablespoons) to make it gluten-free.
03 -
Swap coconut milk with half and half if you'd prefer.