Warm-You-Up Chicken Curry
My husband's secret recipe. Don't tell! I could eat this by the gallon.
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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 |
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 (can substitute one orange for one of the lemons) 2 tbsp capers (optional) ½ cup chopped green onions (tops only) 3 tablespoons chopped cilantro or parsley cooked rice or vermicelli rice noodles for serving |
- 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)!
