Chicken Curry Stew
Ingredients
Onion and Carrot:
- ¼ cup butter
- 1 onion, chopped
- 3 carrots, peeled and chopped
Cauliflower, Potato, and Jalapeño Pepper:
- 1 head of cauliflower separated into small florets
- 3 red potatoes, peeled and cubed
- 1-2 jalapeño 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
Blender Ingredients:
- 1 tart apple, peeled and cored
- One 15.5-ounce can of garbanzo beans (chickpeas) drained or 1⅔ cups cooked chickpeas 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:
- 3 cups cooked chicken, cut into small pieces
- 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:
Optional Toppings:
- Slivered almonds
- Seedless raisins
- Toasted coconut
- Crisp bacon, chopped into small pieces
Instructions
-
Heat butter on medium-low heat in a Dutch oven.
- Add onion and carrots, sautéing 10 to 15 minutes or until tender.
- Add cauliflower, potatoes and optional jalapeño peppers to Dutch oven.
- 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 chicken, peas, coconut milk, sugar, chicken stock and milk to the Dutch oven.
- Bring to a simmer, cover and cook on low heat for 30-40 minutes until vegetables are tender and flavors have melded together.
- Add milk if curry seems too thick.
- Salt to taste.
- Serve over steamed rice.
Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).
Comments
Serves 8 to 10 people.Serve over steamed rice.
Top with optional toppings.