This curry has become a staple in my family, especially in the winter. It's extremely versatile and I often change things up (for example, the recipe in the photo has chopped curly kale that I added just before serving it). It all started with a basic tunisian lamb recipe years ago (it's delicious with lamb!), then my daughter stopped eating red meat, so I started to use chicken and added more vegetables. Sometimes I use butternut squash instead of sweet potatoes, or cut green beans instead of peas, other times I make a vegetarian version and I add chickpeas. It just depends on what I have on hand. Be creative and make it your own! —urbancooknyc
cloves of garlic, minced
fresh ginger, peeled and minced
1 ½ lbs.
chicken breasts (about three), cut in 2" cubes
sweet potato, peeled and cut in 1" cubes
chopped cauliflower florets
14 oz. can diced tomatoes
chicken or vegetable stock
coconut milk, light
garbanzo flour (optional)
In This Recipe
Heat 1 tbsp of olive oil in a large casserole. Season the chicken with salt and pepper and sear until cooked on all sides. Remove chicken and set aside.
Add the remaining olive oil and cook the onions, garlic and ginger until translucent, about 2-3 minutes. Stir in the turmeric, paprika, cumin, cayenne, fennel seeds, coriander and curry powder. Season with pepper and cook for 2 minutes until the spices become aromatic.
Add sweet potatoes and cauliflower florets, cook a few more minutes. Add the garbanzo flour (to thicken the sauce, optional).
Add the seared chicken, diced tomatoes, stock, coconut milk and simmer for about 30 more minutes, adding the frozen peas 5 minutes before serving.
Serve with basmati rice, quinoa, faro or the grain of your choice.