Chicken Curry
Chicken Curry
Curry paste can be found in the Asian section of most grocery stores or in Asian markets. Curry paste is a blend of oils and spices. For this recipe, choose from mild, <g class="gr_ gr_41 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="41" data-gr-id="41">komia</g> or hot curry pastes according to taste.
Ingredients
- 1 tbsp canola oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 tsp finely grated ginger
- 3 tbsp mild curry paste
- 14 oz (398 ml) can coconut milk
- 1 cup chicken broth (your own or store bought)
- 1 lb (500 g) skinless, boneless chicken thighs, quartered
- ¾ lb (375 g) yam (orange sweet potato), chopped
- ½ cup dark raisins
- ½ cup green peas, rinsed and drained
- 3 cups baby spinach leaves
Instructions
- Heat the oil in a large frying pan over
medium high heat. - Add the onion, garlic and ginger and cook, stirring occasionally, for about 5 minutes or until the onion is softened.
- Add the curry paste and cook for about one minute or until fragrant.
- Add the coconut milk and chicken broth and bring to a boil.
- Reduce the heat to medium and add the chicken, yam and raisins.
- Cook, uncovered, stirring occasionally, for about 20 minutes or until the chicken is tender.
- Stir in the peas and spinach and cook for about 5 minutes or until hot.
Notes
Make Ahead: The curry can be made 3 days ahead and stored in airtight containers in the refrigerator or store in the freezer in airtight containers for up to 3 months.
Serving Suggestion: Serve the curry with mango chutney, plain <g class="gr_ gr_46 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="46" data-gr-id="46">yogurt</g> and steamed basmati or jasmine rice.
Serving Suggestion: Serve the curry with mango chutney, plain <g class="gr_ gr_46 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="46" data-gr-id="46">yogurt</g> and steamed basmati or jasmine rice.