jennaecancook (jennaecancook) wrote,

Winter Vegetable and Chicken Curry

I've been craving this awesome curry recipe that I have used in the past, but I haven't been able to locate it all winter. So I went online and found Winter Vegetable Curry and gave it a whirl. I did need some protein in there, so I added some chicken to the recipe. The other alteration I made was to use Granny Smith's instead of turnips. It turned out pretty good - not as good as the recipe that is lost, but it filled in nicely. :)

Winter Vegetable and Chicken Curry

5 cloves garlic
1 (3-inch) chunk peeled, fresh ginger
3 Tbls. unsalted butter
1 cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion, diced
2 tsp. Madras-style curry powder
1 c. whole, peeled tomatoes (in juice) roughly chopped
1 c. whole milk yogurt
2 c. water
2 tsp. kosher salt, plus more for seasoning
2 Granny Smith apples, cored and diced
2 large carrots, cut into 2-inch chunks
1 pound butternut squash, seeded and cut into small wedges)
1 small zucchini, cut into 2-inch-long rounds, (about 8 oz.)
1 (14-oz) can chickpeas, rinsed and drained
2-3 cooked and diced chicken breasts
Freshly ground black pepper
1 lemon, juiced
Serving suggestions: Jasmine rice and Mango chutney

Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.

Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.

Add the water, salt, chicken and vegetables; bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney.

Cook's Note: You may add or substitute any number of vegetables as you like in this recipe. Okra or any sort of sturdy green, such as kale, would be welcome additions. Cauliflower and green beans are also good, (but add later, after the root vegetables have simmered for 10 minutes.)

Serves: 4
Tags: curry, ethic, main dish, poultry
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