 |
Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
|
We made this last night and it was fantastic; it came from a recent magazine recipe, but we made some changes (per reader feedback) and I wanted to jot down how I did it - it was very, very good, but keep in mind - you can't forget the lemon. It wasn't as good til we added lemon (which was supposed to be in there but I forgot). It is fairly spicey, I would adjust spice levels to taste. Also, serve this over basmati rice. Ingredients:
4 teaspoons curry powder |
2 teaspoons coriander, ground |
2 teaspoons turmeric, ground |
1 teaspoon cumin, ground |
1/2 teaspoon salt |
3/4 teaspoon red pepper, ground |
1 bay leaf |
2 teaspoons olive oil |
1 1/2 lbs chicken breasts, skinless and boneless, chopping into 1-inch pieces and sprinkled with curry powder |
1 onion, small to medium vertically sliced |
1 1/2 teaspoons ginger, fresh, peeled, and minced |
2 garlic cloves, minced |
1 (8 ounce) can chicken broth |
1 (14 ounce) can light coconut milk |
6 roma tomatoes, chopped and sprinkled with cumin, coriander, and garlic powder |
2 medium sweet potatoes, peeled and cubed |
1 (14 ounce) can chickpeas, rinsed and drained |
1/2 cup green peas, frozen |
1 tablespoon fresh lemon juice |
Directions:
1. Combine curry powder, coriander, turmeric, salt, pepper, cumin, and bay leaf in small bowl.
2. Heat oil in large dutch oven over medium high heat. Add chicken to pan, and saute' til beginning to brown (stir frequently). Add onions, and continue to cook til onions tender and chicken is browning (still stirring). Add ginger and garlic, cook 1 minute stirring constantly. Add curry powder mixture, stir constantly, 2 minutes. Add broth, tomatoes, coconut milk, and potatoes; bring to a boil.
3. Reduce heat and simmer for an hour, stirring occasionally. After an hour, begin water for rice, and add chickpeas and green peas to curry mixture. When rice is finished, remove curry from heat and add lemon.
4. Serve over rice.
|
|