In fact, before making this recipe I’d only had curry maybe once in my adult life. Over the last several months I’ve made this recipe many times, and Tommy and I just can’t get enough.
The flavors are just on a whole new level for us. The spices excite the palette of this Latina, because they are not the usual for me. It is totally different than anything else I cook. The sauce is thick and creamy, and the potatoes just soak it up. Hands down, the potatoes are my favorite part of the dish.
Most of the time I make this dish vegetarian style. Like a lot of you know, I eat a mostly vegetarian/ pescatarian diet. I leave out the chicken and throw in extra potatoes. Watching vegan health and cooking videos is something I enjoy doing, and one day I saw a recipe for coconut curry chickpeas by Mary’s Test Kitchen.
I really wanted to try it, so I got brave and tried something new. I am so glad I did. I made some changes, and made the recipe more to our taste. If you already love curry or if you’ve never had it, my hope is that you try this recipe.
Chicken and Vegetable Coconut Curry
1 Tablespoon Extra Virgin Olive Oil
1 Pound Boneless Skinless Chicken Breast
(cut into bite sized chunks)
1 Small Yellow Onion, diced
2 Garlic Cloves, minced
Salt and Pepper to Taste
1 Tablespoons Yellow Curry Powder
(I use Trader Joe’s brand $2 per bottle)
2 Cups Low Sodium Chicken Broth
3 Cups Chopped Gold or Russet Potatoes, medium chunks
1 Cup Chopped Carrots, medium chunks
1 15oz. Can Cooked Chickpeas, drained and rinsed
1 Small Piece of Peeled Ginger, about the size of a quarter
1 Cup Thick Coconut Cream or Canned Coconut Milk
1 Tablespoon Sugar
(use white, brown or coconut sugar)
½ Tablespoon Soy Sauce
Steamed White or Brown Rice
Sriracha Hot Chili Sauce (if you love the heat!)
1. Make sure all vegetables are cut and ready to use in the recipe. Add oil to a large soup pot and heat over medium heat. Lightly season chicken with salt and pepper to taste and add to the pot. Sauté chicken until it is cooked through, stirring occasionally. Remove chicken from pot and set aside. In the same pot add onion and cook for 2-3 minutes adding a little more oil if needed. Add garlic and cook another 1-2 minutes.
2. Next, add the curry powder directly to the pot with the onion and garlic. Cook for less than a minute stirring frequently. You just want to heat the powder to release all the flavor and aroma. Quickly add in chicken broth, and stir the bottom of the pot to scrape off any veggies and curry powder stuck to the bottom. Add in the potatoes, carrots, chickpeas, the piece of ginger, the cooked chicken and stir. Add a little more salt and pepper to taste if desired. Bring to a boil then reduce to medium low heat and cover the pot. Let cook for 15 minutes or until carrots and potatoes are tender. Remove the piece of ginger and discard.
3. Lastly, reduce heat to low and stir in the coconut cream, sugar, and soy sauce. Let it simmer on low heat for 2-3 minutes then check for seasoning. Add extra salt or soy sauce if desired.
• I cook this curry in my large, heavy dutch oven. Any large soup pot will work.
• We love this even more reheated the next day. It gets extra thick when it is refrigerated overnight.
• Like a lot of my recipes, I purchased the majority of my ingredients at Trader Joe’s.
• You can freeze the left over coconut cream and ginger for future recipes.