Meat and Vegetables:
- 3 cups cooked chicken, cut into small pieces
- ¼ cup butter
- 1 onion, chopped
- 1 head of cauliflower separated into small florets
- 3 red potatoes, peeled and cubed
- 3 carrots, peeled and chopped
- 1-2 jalapeño or serrano peppers, finely chopped (optional, for a spicier curry)
Flour and Spice Thickening Mixture:
- 3 teaspoons curry powder (use 2 teaspoons for a milder curry)
- ¼ teaspoon ground coriander
- 1 tablespoon flour
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 tart apple, peeled and cored
- 1 can of garbanzo beans, drained
- 3 large cloves of garlic, sliced
- One 2-inch piece of fresh ginger, peeled and sliced
- ½ cup chicken stock or water
Ingredients to Add to Pot with Thickening Mixture:
- 1 cup frozen peas
- One 14-ounce can of unsweetened coconut milk
- 1 tablespoon sugar
- 1 cup of chicken stock
- ½ to 1 cup of milk
- Salt to taste
Serve on the side:
- Slivered almonds
- Seedless raisins
- Toasted coconut
- Crisp bacon, chopped into small pieces
Heat butter on medium-low heat in a Dutch oven.
- Add onion and sauté until tender.
- Add cauliflower, potatoes and carrots to Dutch oven.
- For a hotter and spicier curry add jalapeño or serrano peppers.
- Cook vegetables on medium-low heat for 10 minutes, stirring frequently.
- In a small bowl mix together curry powder, coriander, flour, salt and pepper.
- Add spice mixture to Dutch oven and stir into vegetable mixture.
- In a blender purée the apple, garbanzo beans, garlic, ginger and chicken stock.
- Add blender mixture to the Dutch oven.
- Add peas, chicken, coconut milk, sugar, chicken stock and milk to the Dutch oven.
- Bring to boil, then simmer on low heat for 20-40 minutes to let flavors meld and allow vegetables to cook until tender.
- Add milk if curry seems too thick.
- Salt to taste.
Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).