Hey there, food lovers! Are you looking for a delicious, healthy, and surprisingly easy weeknight dinner? Then you've come to the right place! Today, we're diving into a family favorite – my Grandma's Chicken and Vegetable Curry. This recipe has been passed down through generations, and it's a guaranteed crowd-pleaser, perfect for busy weeknights or a cozy weekend meal. It’s a testament to the magic of homemade cooking, offering a comforting warmth and flavor that's hard to beat. Get ready to experience the comforting taste of tradition!
Ingredients: A Symphony of Flavors
This recipe uses simple, readily available ingredients to create a complex and flavorful curry. You probably already have most of them in your pantry!
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 tablespoons curry powder (adjust to your spice preference)
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Step-by-Step Instructions: A Culinary Journey
This easy recipe is perfect for beginner cooks, but experienced chefs will appreciate its delicious simplicity.
Step 1: Sauté the Aromatics
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Step 2: Brown the Chicken
Add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides. This step helps to develop a rich flavor in your curry.
Step 3: Add the Spices and Vegetables
Stir in the curry powder, turmeric, cumin, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices. Add the chopped bell peppers and cook for another 3-5 minutes, until slightly softened.
Step 4: Simmer to Perfection
Pour in the diced tomatoes (undrained), coconut milk, and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Step 5: Garnish and Serve
Stir in the fresh cilantro before serving. Serve hot over cooked rice.
Cooking Tips for a Flavor Explosion
- Spice it up: Adjust the amount of cayenne pepper to control the heat level. For a milder curry, omit it altogether.
- Fresh is best: Using fresh ginger and garlic will significantly enhance the flavor of your curry.
- Don't overcook the chicken: Overcooked chicken will be dry and tough. Make sure it's cooked through but still juicy.
- Thicken the sauce: If you prefer a thicker sauce, simmer the curry uncovered for the last few minutes of cooking.
Variations: Explore the Possibilities
- Vegetable Curry: Omit the chicken and add your favorite vegetables like cauliflower, potatoes, peas, or carrots.
- Lentil Curry: Add a cup of red lentils for a heartier, protein-packed meal.
- Coconut Rice: Serve the curry over coconut rice for an extra layer of flavor.
Nutritional Information (per serving, approximate)
- Calories: Approximately 400-450
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 25-30g
This Chicken and Vegetable Curry is a delicious and healthy meal that the whole family will enjoy. It's a perfect example of how simple ingredients can come together to create something truly special. Enjoy this taste of home, and happy cooking!