Name: Chicken and Vegetable Curry
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: Boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks - 2 pounds; Olive oil - 2 tablespoons; Onion, diced - 1 medium; Garlic, minced - 3 cloves; Ground cumin - 2 teaspoons; Ground turmeric - 1 teaspoon; Ground black pepper - 1 teaspoon; Ground ginger - 1 teaspoon; Ground cardamom - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground cloves - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Cayenne pepper - ¼ teaspoon; Chopped carrots - 1 ½ cups; Chopped celery - 1 ½ cups; Red bell pepper, chopped - 1 medium; Yellow bell pepper, chopped - 1 medium; Diced tomatoes, drained and juice reserved - 2 (14.5 ounce) cans; Coconut milk - 1 (14 ounce) can

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Vegetable Curry

1. Boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks - 2 pounds

2. Olive oil - 2 tablespoons

3. Onion, diced - 1 medium

4. Garlic, minced - 3 cloves

5. Ground cumin - 2 teaspoons

6. Ground turmeric - 1 teaspoon

7. Ground black pepper - 1 teaspoon

8. Ground ginger - 1 teaspoon

9. Ground cardamom - ½ teaspoon

10. Ground cinnamon - ½ teaspoon

11. Ground cloves - ¼ teaspoon

12. Ground nutmeg - ¼ teaspoon

13. Cayenne pepper - ¼ teaspoon

14. Chopped carrots - 1 ½ cups

15. Chopped celery - 1 ½ cups

16. Red bell pepper, chopped - 1 medium

17. Yellow bell pepper, chopped - 1 medium

18. Diced tomatoes, drained and juice reserved - 2 (14.5 ounce) cans

19. Coconut milk - 1 (14 ounce) can

How to cook deliciously - Chicken and Vegetable Curry

1. Stage

Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.

2. Stage

Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.

3. Stage

Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.

4. Stage

Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.