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Vegetable and Chicken Curry

Posted on August 06, 2015 by Eleanor MacDonald
Prince Edward Island Preserve Co. 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.

Our featured products in this recipe:


Butter Chicken

Posted on August 06, 2015 by Bruce MacNaughton
Our featured product in this recipe:

Butter Masala


     Butter chicken's buttery texture comes from adding sour cream or natural yogurt and crushed almonds or cashews. Butter Masala is also nice with vegetables or fish.


    • 1 pound boneless, skinless chicken breasts or thighs cut into bite sized pieces
    • 1-2 Tablespoons Butter Masala
    • 1 cup natural yogurt or sour cream
    • 1 onion, diced
    • 1 Tablespoon vegetable oil
    • 1/2 cup crushed almonds or cashews (optional)
    • 1/2 - 1  cup chicken stock
    • 1 Tablespoon butter, melted (optional)


    Combine 1- 2 Tablespoons of Butter Masala and 1 cup of natural yogurt or sour cream. Add half of the marinade to the chicken. Marinate for 20 minutes in fridge.

    Grill or saute chicken in oil, (after removing most of the marinade) until chicken is no longer pink. Remove from pan and set aside.

    In skillet, heat oil on medium heat and when hot, add the onions. Sauté until a pale golden brown in colour.  Return chicken pieces to pan.

    To the rest of the marinade, add up to one cup of water or chicken stock. Add ½ cup of crushed almonds or cashews. Pour over onion and chicken pieces and gently cook until chicken is tender, well cooked and the gravy reduces and thickens a little. Salt to taste.

    Add the Tablespoon of butter for extra buttery flavour.

    Serve hot over rice or pasta.