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Chicken and Vegetable Curry
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Deliciously spiced chicken and vegetable curry with rich coconut milk - perfect on its own or over rice.
Ingredients:
  • 2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon cayenne pepper
  • 1.5 cups chopped carrots
  • 1.5 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
Instructions:
  • In a large skillet over medium heat, sauté onion and garlic until onion is clear, about 5 to 7 minutes. Reduce heat to low, add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne, and stir to combine.
  • Turn up the heat to medium and toss in the chicken, stirring until evenly coated. Continue to cook and stir until the chicken is fully cooked, about 5 to 7 minutes. Then, remove the skillet from the heat and use a slotted spoon to transfer the chicken to a plate, ensuring to leave some liquid behind in the skillet.
  • Combine carrots, celery, and bell peppers in the skillet over medium heat, ensuring they are coated with the remaining spice liquid. Cook for 5 minutes, stirring occasionally. Introduce tomatoes and coconut milk, stirring until fully incorporated with the vegetables. Simmer uncovered over medium heat until the liquid starts to bubble. Add chicken and stir well. Reduce the heat to a gentle simmer.
  • Simmer gently for at least 30 minutes, adding more tomato juice if necessary, or up to 2 hours for deeper flavors.

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