Chicken and Vegetable Curry

Well it is nearing the end of the hectic holidays and I have not had much time to post recipes. My daughter and I made this over a week ago in the mountains, and it was very delicious and warming so I am posting it today as I finally have a few free minutes! The recipe is pretty much following the original except that I have reduced the amount of chicken and added a lot more vegetables.

Chicken and Vegetable Curry

  • Servings: 6
  • Difficulty: medium
  • Print

Very good and fairly simple chicken and vegetable curry based on a recipe by Craig Claiborne in the New York Times Cooking.


  • 2 large skinless, boneless chicken breasts cut in serving-sized pieces
  • 1/3 cup shallots, finely chopped
  • 3 teaspoons garlic, finely minced
  • 1 teaspoon fresh ginger, finely chopped
  • 5 tablespoons curry powder (NOTE: If using Indian-style curry powder you may want to reduce the quantity as it is generally stronger in flavor than Malaysian curry powder.)
  • 1 1/2 cups of water
  • vegetable oil
  • 1/2 small sweet onion, sliced in large chunks
  • 3 cardamom pods with husks
  • 2 whole cloves
  • 1 broken piece of star anise
  • 1  2 inch piece of cinnamon stick
  • salt and fresh ground black pepper to taste
  • 1 cup of light coconut milk
  • 2 cups cauliflower florets
  • 2 large carrots, peeled and sliced in bite-sized chunks
  • 1/2 pound mixed baby potatoes sliced in half


  1. Cut the chicken and vegetables.
  2. Put the chopped shallots, half of the garlic, ginger, curry powder and 1/3 cup of water in a blender and blend thoroughly. Set the curry paste aside.
  3. Heat a little oil in a large and deep skillet or sauté pan. Add the sliced onions, remaining garlic, cardamom, cloves, star anise, cinnamon stick, salt and pepper. Sauté for a few minutes until shallots and garlic become soft. Add the reserved curry paste and cook for about one minute, stirring constantly. Add the coconut milk and 1/2 cup of water and stir.
  4. Bring the mixture to a vigorous boil and cook for 3 minutes.
  5. Add the chicken pieces and stir until well coated. Cook for 5 minutes. Add the remaining 2/3 cup of water, cauliflower, carrots and potatoes. Cover and cook, stirring occasionally, about 25 to 30 minutes or until the chicken and vegetables are cooked and tender.
  6.  Serve over rice (I made a simple wild rice blend in the rice cooker). Enjoy!

December 30, 2016

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