Author Notes
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
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Ingredients
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2 tablespoons
olive oil
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2
onions, diced
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4
cloves of garlic, minced
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1 tablespoon
fresh ginger, peeled and minced
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1/2 teaspoon
turmeric
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1/2 teaspoon
paprika
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1 teaspoon
cumin
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1/2 teaspoon
cayenne pepper
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½ teaspoons
fennel seeds
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1 teaspoon
coriander
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2 tablespoons
curry powder
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1 ½ lbs.
chicken breasts (about three), cut in 2" cubes
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2 cups
sweet potato, peeled and cut in 1" cubes
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3 cups
chopped cauliflower florets
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1
14 oz. can diced tomatoes
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3 cups
chicken or vegetable stock
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2 cups
coconut milk, light
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½ teaspoons
pepper
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1/2 teaspoon
salt
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2 tablespoons
garbanzo flour (optional)
Directions
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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.
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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.
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Add sweet potatoes and cauliflower florets, cook a few more minutes. Add the garbanzo flour (to thicken the sauce, optional).
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Add the seared chicken, diced tomatoes, stock, coconut milk and simmer for about 30 more minutes, adding the frozen peas 5 minutes before serving.
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Serve with basmati rice, quinoa, faro or the grain of your choice.
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