This curry is a pretty good dish, but for some reason, I only make it in the summer. Something about it’s mild spiciness and fresh vegetables make it perfect for a muggy night. This curry definitely doesn’t taste like the Indian varieties, but it’s delicious in its own way. It is also an easy to cook, one pot meal.
First, brown some chicken in a cast iron or other large pot, and set it aside. Then, add your spices to the pot. I used 1/2 tablespoons of thyme and garam masala, 1 tablespoon of cumin, and 3 tablespoons of curry powder. Mix the spices around in the pot so they toast. Then add 1/2 cup of water, a can of coconut milk, the chicken, and the vegetables of your choice.
I used onion, carrots, zucchini, broccoli, potatoes, and asparagus. You don’t need to add much of each vegetable to yield a large stew, so pay attention to how much you chop up! I probably used 1/2 cup of each vegetable, and my stew yielded 4 or 5 servings. Season the stew with salt and pepper. Stir everything around. Then bring the pot to a simmer and partially cover it.
After about 10-15 minutes, your chicken should be cooked through and the vegetables should be tender. At this point, you can add frozen vegetables like peas or corn if you like.
Serve your curry over rice or your favorite grain. Some hot and crispy naan would also be a wonderful accompaniment. Enjoy!
- Thyme- 1/2 tablespoon
- Garam masala- 1/2 tablespoon
- Cumin- 1 tablespoon
- Curry powder- 3 tablespoons
- Coconut milk- 1 can
- Vegetables of your choice
- Salt and pepper