Curry Vegetables with Chicken

Curry Vegetables with Chicken

I have very cruel neighbors who often cook with Indian spices that drift through the air so temptingly, the wonderful aroma  is almost irresistable and one of these days I am going to knock on their door and beg for some food!

Until then, I cook this simple dish using prepared curry. Curry is a term used to describe combinations of spices, and the prepared curry blends I’ve found are very good — although some day I’d like to learn to use the individual spices as effectively as my neighbors do…

The recipe below is a medly of vegetables that can be altered easily, depending on what you have on hand.

• Vegetable Oil - 1/3 cup
• Onion - 1 chopped
• Chicken Breast - 1-2 cups, cubed
• Curry Powder - 1/4  to 1 Tblsp, depending on your taste (I use 1 Tblsp. hot)
• Garlic - 3-4 cloves, chopped
• Bell Pepper or Radishes - 1 1/2 cups, chopped
• Potato or Cauliflower - 1 1/2 cups, cubed
• Carrots - 1 1/2 cups, sliced
• Celery - 1 1/2 cups, sliced
• Water - 1 1/2 cups

1. In a heavy deep pan (I use a large wok), heat the oil and saute the onion until soft. Remove onions and keep the oil.
2. Brown the meat until cooked, about 5- 7 minutes. Remove meat and keep the oil.
3. Fry the curry powder in the remaining oil until it is dark brown, about 1-2 minutes.
4. Add the vegetables and blend well, stirring constantly for about 3-5 minutes.
5. Add the chicken, onions and water, and blend well.
6. Simmer until vegetables are cooked tender - about 30-45 minutes

Serving tips:

• Serve with rice.
• Substitute water for chicken or vegetable stock for a richer sauce.
• Chicken can be omitted for a vegetarian dish.
• Any combination of vegetables can be used.
• Serve with chapathis or nan.
• Beverage suggestion: dark cold beer or ice cold water with lemon (not many wines can stand up to the curry.)

Curry Vegetables with Chicken and Rice

Tags: Asian, chicken, curry, Indian, rice, vegetables, Vegetarian