Growing up in a traditional Italian home, I learned very little about food that wasn’t Italian. I could tell you the names of about 80 different shapes of pasta (you could, too if you ate it four times per week) and I knew my Parmigiano from my Pecorino. In the garden, I could differentiate between the many varieties of eggplant or basil plants. This was my culinary comfort zone.
It wasn’t until I was in college that I was exposed to “ethnic” foods and I fell hard for curries. Raise your hand if you thought like I did that curry was a spice — one spice. I imagined fields somewhere in Asia with people picking curry berries. (Actually, there is such a thing as a curry plant, but it is somewhat like a lettuce and has nothing to do with Indian or Thai curries.) I learned not too long ago that curry powder is a blend of several different spices and no two curry powders are the same. Most contain turmeric, cumin, coriander, fenugreek, and red pepper in their blends. Depending on the brand, additional ingredients such as ginger, cinnamon, mace, nutmeg, and black pepper can be added. Some chefs prefer to toast their own spices and grind them to make their own curry blends, which sounds like such a nice thing to do if it wouldn’t completely put me over the edge. I give you permission to use a premade curry powder which will not compromise anything in this recipe.
Chicken and vegetable curry is a staple in our house. It is an incredibly flavorful dish enriched with coconut milk and cashew butter. I vary the vegetables according to the season: butternut squash or yams in the fall/winter with cauliflower; asparagus and peas in the spring; green beans and eggplant in the late summer/early fall; and I always throw in a few handfuls of spinach at the end because I will add leafy greens wherever I can. We love this over brown jasmine or basmati rice, but recently I served this over some leftover soba and it was so tasty with the sauce coating all the noodles — everyone devoured it, especially Mr. Picky!
This curry is gluten-free. Vegetarians can substitute chickpeas instead of chicken and vegetable stock for chicken stock. This freezes really well as long as it’s tightly covered with as little air as possible coming into contact with the top of the food.
I love sharing all the nutritional highlights about the recipes I post. You can read about all the benefits of curry powder’s anti-inflammatory spices, especially turmeric, in the Harira post, and I would likely sound like a broken record if I told you why we need to eat more vegetables and less animal protein. But don’t make this dish just because it’s good for you. Make it because it’s delicious. When I served this to my Italian father for the first time he said, “I have no idea what this is, but it’s fantastic.”
Chicken and Vegetable Curry
Ingredients
- 3 Tablespoons unrefined coconut oil or ghee
- 2 pounds boneless, skinless chicken meat (breast or thigh or combination), cubed
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 Tablespoon finely chopped peeled fresh ginger
- 2 carrots, peeled and cut into chunks
- 2 stalks celery, cut into chunks
- 4 cups vegetables, cut into same size as carrots and celery (e.g. cauliflower, root veggies, green beans, eggplant, potatoes…)
- 2-3 Tablespoons curry powder*
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 2 teaspoons sea salt
- 1 ½ cups chicken stock, vegetable stock or 1 14.5-ounce can diced tomatoes
- ¼ cup chopped fresh cilantro, optional
- ½ cup cashews, finely ground or ¼ cup cashew butter
- 1 cup coconut milk
- A few handfuls of baby spinach leaves
Instructions
- Season chicken pieces with sea salt and freshly ground black pepper. Heat oil or ghee in a large, heavy pot over medium heat. Without crowding, add the chicken in batches and lightly brown. Remove with a slotted spoon to a plate and continue cooking all the chicken in the same manner.
- Add the onion, garlic and ginger to the pot and cook, stirring until softened, about 5 minutes. Add the carrots, celery and remaining vegetables. Cook another few minutes.
- Add the chicken and any accumulated juices on the plate back in the pot. Add the curry powder, spices and salt and cook, stirring, 1 minute. Add the stock (or diced tomatoes) and chopped cilantro and bring to a simmer. Cover the pot and simmer gently, stirring occasionally until the chicken is cooked through, about 20 minutes.
- Add the ground cashews or cashew butter to the curry along with the coconut milk, and simmer gently uncovered, stirring until sauce is thickened, about 5-10 minutes. Stir in spinach leaves and stir until wilted. Delicious over cooked basmati or jasmine rice or noodles.
Notes
Like this recipe? Rate & comment below!
So, I switched things up and made this tonight and the soup will be for tomorrow because it fit our schedule better. I love curry and this did not disappoint. The kids loved it too. My 7 year old son Camden said he liked it over the rice which was great because sometimes he doesn’t like his food all mixed together. Tomorrow is my day to volunteer at school so I will be taking some leftovers for lunch. I am going to use my leftover quinoa instead of rice. As always, thank you!
As always, thank YOU for your generous feedback!
You are quite welcome! I am so enjoying your recipes. I love making new things that I think my family will enjoy. I like having a big rotation for what I cook so finding new recipes makes me happy. 🙂
Could I do 1 lb. of chicken and chickpeas(1-15 oz. can? or more?) or better to stick to one or the other? Looks great, going to try. Thanks as always .
Absolutely! I think it would be great!
This recipe is amazing! I used almond butter and let it simmer for longer and the sauce got thick and delicious. My 1 and 3 year olds were licking the bowl!!
So good, right?? I have to make it this week!
I made this last week and it was delicious. I used califlower, sweet potatoes and green beans in addition to the other ingredients. Wasn’t sure how warm my curry is (Penzey’s) so I only used 2 T. Perfect.
Thank you so much for sharing your recipes, we just love them. When I make dinner and my husband raves now I just say it’s one of “Pamela’s” recipes. He has shared your website with friends at work.
What a great combo of vegetables! And thanks for sharing how much Penzey’s curry you used — always good to know. And thank your hubby for me too! 🙂
The fact that I can have something healthy AND so flavorful and satisfying makes this one of my favorite dishes of all time and a weekly staple! I make it with almond butter and its great. I have two questions. 1- When you say “lightly brown” the chicken, do you mean to cook it all the way through, or does it finish cooking once added back in? 2- What peppers or spices do you recommend to make this much spicier? I’m trying one thai red pepper tonight..
I’m thrilled you feel that way! Making this spicier is easy. You can go the fresh chili pepper route as you mentioned and saute that with the ginger etc. You can also add more fresh ginger which definitely packs a punch. Or you can add 1/4 teaspoon crushed red pepper flakes or cayenne pepper when you are sauteeing ginger and garlic. You’ll have to play around until you get to what you’re looking for. Enjoy!
ooops, never responded to the first part of your question! you do not cook the chicken all the way through. you’re just trying to develop flavor through the color. it will finish cooking as you simmer the stew.
I’m looking forward to trying this, but I was wondering if there is a substitute for the cashew butter. Maybe another type of nut butter?
You must try it! I have used peanut butter with success and I’m sure you could use almond butter, too. Let me know how it turns out!
Delicious! I asked my husband to make it last night- he ground almonds to sub for the cashew butter and we both really liked how the nuts added to the flavor and texture. And there are leftovers for dinner tonight! 🙂
Your husband is a keeper! 🙂 Thanks for letting me know about the almonds. I am always super interested to hear how you adapt recipes and how they work for you. This is great!
Do you have a particular brand of coconut milk that you recommend? Also do you have any thoughts on low fat coconut milk? This looks delicious, I’m looking forward to trying it!
Yes! I buy Native Forest coconut milk which is supposed to be in BPA-free cans. I heard Trader Joe’s also uses BPA free cans for theirs, but I haven’t confirmed that. In general, I don’t use low-fat anything. I stick with things the way they came into this world :), but if that’s your only option, use it!
Just tried this recipe and it was SO GOOD that I have no words to even describe it. I am speechless!!!!!!!
That’s cool! Thanks, Daniela 🙂
This is an amazing recipe – flavorful, not too strong – I was amazed when my children said they loved it, because they stay far away from spices (I left the cilantro out). After a few bites, however, they announced it was too spicey for them. What is the best way to make this dish a little less spicey for the little ones – should I reduce the amount of curry powder I used? By the way, I used the Spicely Organic.
Yes, Marilyn. Just dial back the curry powder until you find a level that your kids like. Cut it in half to start just to be sure. Good luck!
love it!!! best curry recipe i have tried. yummy!! husband and kids loved it.
Great to hear! Thanks for the feedback~