Joy Johnson, Master Gardener
Cooking in the winter is a time to fill your kitchen with tempting, warming fragrances that are new and exciting. This Chicken Curry recipe does just that. It also makes use of the carrots, parsnips, tomatoes, peppers and cilantro that you may have in your freezer from last season’s garden.
Cooking in the winter is a time to fill your kitchen with tempting, warming fragrances that are new and exciting. This Chicken Curry recipe does just that. It also makes use of the carrots, parsnips, tomatoes, peppers and cilantro that I have in my freezer from last season’s garden.
Chicken Curry – serves 4, over rice[
1 ½ tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp ground cinnamon
½ tsp ground black pepper
¼ tsp ground mustard
¼ tsp ground cloves
1 T olive oil
1 c chopped onion
4 minced garlic cloves
1 T peeled and minced fresh ginger
1 cup chicken broth
¾ cup diced tomatoes
¾ cup sliced carrots
½ cup sliced parsnips
½ cup chopped green peppers
Cayenne pepper to taste
1 ½ lbs boneless skinless chicken breasts, cut into 1 ¼ inch cubes
1 tsp cornstarch mixed with 2 tsp water
1/3 cup milk or almond milk
2 T chopped cilantro
In a small mixing bowl whisk together all of the spices in the spice blend, set aside.
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Add in onion and sauté until slightly golden brown, about 4 - 6 minutes.
Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.
Pour mixture into a blender then cover with lid and remove lid insert, cover opening with a clean folded kitchen rag.
Blend mixture until well pureed.
In the now empty skillet, add carrots, parsnips and peppers, cook 5 minutes until tender. You may need to add a little water or oil.
Return the blender mixture to skillet, stir, and heat over medium-high heat.
Season sauce with salt and cayenne pepper (start with about 1/2 tsp salt and a few dashes cayenne then add more to taste).
Add in chicken.
Bring to a simmer then reduce heat to medium-low, cover skillet with lid and simmer until chicken has cooked through, stirring occasionally, about 8 - 12 minutes.
During the last minute of cooking stir in the cornstarch and water slurry if desired, to thicken sauce slightly (or if needed thin with a little chicken broth).
Stir in cream/almond milk, then serve warm with cilantro over basmati rice.
My husband, who does not like curry, loved this recipe. I think that’s because it doesn’t contain any curry! The spice blend is a fresh, light mixture instead of the pre-made spice purchased at the grocery store. Enjoy!
Photo credits: University of Minnesota Extension (all)