Vegetable and Chicken Curry
Vegetable and Chicken Curry - a comfort food.
Curry sauces are a combination of spices such as turmeric, cumin, pepper, ginger, garlic as well as lemon juice, oil, vinegar, tomato paste and tamarind water.
- 1 onion, diced
- 1 Tablespoon olive oil
- 1/2 cup cauliflower, broken into florets
- 1/2 cup carrots, cut into small chunks
- 1 cup cooked chicken pieces
- 1-2 Tablespoons Curry Sauce
- 1/2 cup chicken broth
- 1/2 cup coconut milk or natural yogurt
- Basmati or Brown rice
Sauté the diced onion in 1 Tablespoon of olive oil. Add about 1 cup roasted or parboiled vegetables (ex: carrots and cauliflower) and 1 cup cooked diced chicken. Add 1- 2 Tablespoons of Curry Sauce, depending on how strong a curry you prefer. Stir in up to 1/2 cup chicken broth and 1/2 cup coconut milk or natural yogurt. Add the liquids gradually until the desired consistency and thickness is reached. Serve over a bed of Basmati or Brown rice.
(Roasting the vegetables in a little olive oil, salt and pepper for about 20 minutes at 400°F preserves their nutrients. Stir after 10 minutes.)
This is a simple and tasty meal which can be prepared quickly. Serves 2.