Chicken, potato and carrot curry

Today’s recipe is a quick and easy and very mild curry. It’s a very flexible dish which I have made with numerous ingredients besides chicken (e.g. very firm tofu). It’s somewhat authentic Indian—I say somewhat because the original dish comes from the subcontinent, but I have altered it quite a bit.

As I’ve made it, it’s very low in calories and high in nutrition. To make it a one-pot I have on occasions added frozen peas or beans and even broccoli. I have served it with or without rice—it works as a hot pot as well as a curry.

The dish is so simple to make that it’s very difficult to go wrong. And even if you do and you wind up with something quite different, that’ll probably be okay, too.

It’s great for entertaining or just for a family meal. It keeps very well—I’ve reheated it after a week and it was fine.

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Ingredients

• 2 tablespoons olive oil
• 500 gms (1 lb) skinless, chicken breast, cut in 1 ½ inch pieces
• 1 onion, roughly chopped    
• 6 large carrots, cut in 2-inch lengths
• 2 medium potatoes, cut in eighths
• 2 cloves garlic, minced
• 1 tblsp minced fresh ginger
• 2 tsp curry powder
• 1 can (13.5 ounce size) light coconut milk
• ½ to 1 tsp cayenne pepper
• chopped fresh cilantro for garnish

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Instructions

1. Using a large skillet, heat the olive oil over medium-high heat. Add chicken and cook, turning frequently, until browned all over, about 5 minutes.
2. Remove chicken and set aside, leaving the oil and juices from the chicken.
3. Add the onion, carrots, potatoes, garlic, ginger and cayenne pepper and sauté covered, on low until vegetables begin to brown. This takes about 3 minutes.
4. Now add the curry powder and cook 1 minute longer.
5. Return chicken to pan and add the can of light coconut milk. At this stage you can add another vegetable—frozen peas or beans work best. Bring to a boil, reduce heat to a simmer, and cook uncovered, stirring occasionally, for about 15 minutes or until vegetables are tender.
6. Serve garnished with some cilantro, or parsley.

‍Servings: 6

Energy per serving: 848 kJ (212 cals)