Warm-You-Up Chicken Curry
My husband's secret recipe. Don't tell! I could eat this by the gallon.
gluten free
Ingredients
Makes 4 generous servings.
2 – 3 tablespoons olive oil
1 large onion, chopped
2 or 3 large raw chicken breasts, cut in cubes
3 cups chicken broth
3 large chopped carrots
1 large potato, peeled and cubed (optional)
1 large red bell pepper
3 scallions, chopped
3 – 4 tablespoons curry powder
1 tbsp cumin
1 tsp cayenne pepper or red pepper flakes
2 – 3 tablespoons olive oil
1 large onion, chopped
2 or 3 large raw chicken breasts, cut in cubes
3 cups chicken broth
3 large chopped carrots
1 large potato, peeled and cubed (optional)
1 large red bell pepper
3 scallions, chopped
3 – 4 tablespoons curry powder
1 tbsp cumin
1 tsp cayenne pepper or red pepper flakes
1 tsp cayenne pepper or red pepper flakes
salt & pepper to taste
2 cans coconut milk
1 ½ cups frozen green peas
3 or 4 cloves garlic, chopped
5 lemons and their zest
2 tbsp capers (optional)
1/2 cups chopped green onion tops
3 tbsps chopped cilantro or parsley
cooked rice or vermicelli rice noodles for serving
salt & pepper to taste
2 cans coconut milk
1 ½ cups frozen green peas
3 or 4 cloves garlic, chopped
5 lemons and their zest
2 tbsp capers (optional)
1/2 cups chopped green onion tops
3 tbsps chopped cilantro or parsley
cooked rice or vermicelli rice noodles for serving
Steps
- Cook onions and chicken in olive oil over medium heat until onions become glassy and transparent.
- Add broth, carrots, potatoes (optional), celery, and red pepper, and seasonings. Cook until carrots and potatoes are just tender.
- Add coconut milk, peas, garlic, lemon juice & zest, and capers.
- Simmer very slowly over low heat for 10 to 15 minutes.
- Serve over rice noodles, boiled potatoes, or rice.
- Sprinkle the top with green onions, parsley or cilantro (or all three)!