Are you craving a flavorful and satisfying curry but short on time? Look no further! This Leblanc Curry recipe is your answer. It's a delicious, healthy, and surprisingly quick dinner idea, perfect for busy weeknights. This homemade curry recipe boasts vibrant flavors and requires minimal effort, making it ideal for both beginners and experienced cooks alike. Get ready to impress your family and friends with this easy recipe!
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (or substitute with firm tofu for a vegetarian option)
- 1 tbsp Leblanc curry powder (or your favorite curry blend)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth (or vegetable broth for vegetarian version)
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Instructions:
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Step 2: Add the Vegetables and Chicken
Add the chopped bell peppers and cook for 3-5 minutes, until slightly softened. Then, add the chicken (or tofu) and cook until browned on all sides.
Step 3: Build the Flavor
Stir in the Leblanc curry powder, diced tomatoes (undrained), coconut milk, chicken broth, turmeric, cumin, and cayenne pepper (if using). Season with salt and pepper to taste.
Step 4: Simmer to Perfection
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. If using tofu, reduce cooking time to 10-12 minutes.
Step 5: Serve and Enjoy
Garnish with fresh cilantro and serve hot over cooked rice.
Cooking Tips for the Best Leblanc Curry:
- Adjust the spice level: If you prefer a milder curry, reduce or omit the cayenne pepper. For extra heat, add more cayenne or a pinch of chili flakes.
- Don't be afraid to experiment: Feel free to add other vegetables like carrots, potatoes, or peas.
- Make it ahead: This curry tastes even better the next day! Make a large batch and enjoy leftovers for lunch or dinner.
- Use quality ingredients: The better the ingredients, the better the curry will taste. Look for fresh, high-quality spices and coconut milk.
Variations:
- Vegetable Leblanc Curry: Substitute the chicken with your favorite vegetables like cauliflower, broccoli, or eggplant. Increase the cooking time as needed.
- Shrimp Leblanc Curry: Use 1 lb of shrimp instead of chicken. Cook the shrimp for the last 5 minutes of simmering time to prevent overcooking.
- Lamb Leblanc Curry: Use 1 lb of cubed lamb instead of chicken. Increase the cooking time to 30-40 minutes, or until the lamb is tender.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500 (depending on protein source and serving size)
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 25-35g
This Leblanc Curry recipe is a simple yet delicious way to enjoy a healthy and flavorful meal. It's a fantastic quick dinner idea that’s perfect for busy weeknights, and easily adaptable to your preferences. Enjoy!