I love curry – I love the way the flavors meld together and create a comforting spicy stew that you eat with rice. I also love how simple it is to make a delicious flavorful dish that is easy enough to make after you have been at work all day. Like many of the dinners I make, you can use what you have in the refrigerator, and it will taste great. I found this recipe in Cooking Light by Danielle Stephenson. Because I didn’t have sweet potatoes in the house, I used russet potatoes instead – it was delicious. If you like a curry with some serious kick, use the Fire Roasted Tomatoes with Green Chiles from Trader Joes. Using just a can of regular diced tomatoes will give you a milder curry.
- 2 tsp curry powder
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground red pepper
- 1 bay leaf
- 1 1/2 tsp olive oil
- 1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 1 1/2 vertically sliced onion
- 1 1/2 tsp minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 (14 oz) can fat-free, less-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups (1/2 inch) cubed peeled potato
- 3/4 cup canned chickpeas, rinsed and drained
- 1/2 cup frozen green peas
- 1 T fresh lemon juice
Combine curry powder, coriander, turmeric, salt, black pepper, red-pepper, and bay leaf in a small bowl.
Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; saute 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potatoes and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf. Serves 7.
For a printer-friendly version of this recipe, click here: Chicken Curry