It was a cloudy, lazy Sunday in the city today and I wanted nothing more than to veg out and cook something super comforting and tasty. As fall approaches, the first dishes that come to mind are yummy soups and stews, crunchy pies and crisps, and lots of roasted root veggies. As much as I love summer produce, fall and winter bring on some of my favorite ingredients and flavor profiles. Many people think that these seasons don’t have much to offer, but that couldn’t be further from the truth! There are so many spices and combinations that can be used during these months that just wouldn’t feel right during the spring and the summer. Best of all, many ingredients can be crossed utilized. For example, to make this dish I made homemade chicken stock, using a whole chicken, that once removed I shredded, using half for the curry and saving the other half to use in another dish. I also didn’t use all of the stock, so the extra will go into a soup this week or be frozen for when I need delicious homemade stock in a pinch. Of course, if you’re looking to make your curry “in a hurry” (Hah! Sorry, I had to) you can always use a rotisserie chicken and boxed stock. There are a few “surprise” ingredients in this dish that really make it come together. I love adding golden raisins into my curry dishes not only for texture, but the sweetness plays wonderfully with the spice of the red curry paste and the creaminess of the coconut milk.
Chicken Curry: Feeds 4 + extra
1 clove garlic, minced
1/2 onion, diced into small cubes
2 inch piece of fresh ginger, minced
3 carrots, peeled and sliced on a bias
1 cup chopped broccoli
1 cup chopped cauliflower
1/2 red pepper, medium diced
3/4 cup chicken stock (preferably fresh)
2 teaspoons red curry paste
1 teaspoon curry powder
1 teaspoon turmeric powder
1 13.5 oz can full-fat coconut milk
1 15 oz can chickpeas (drained and rinsed)
1 cup golden raisins
2 cups shredded chicken
1 teaspoon salt
Scallions and cilantro for garnish
1 3/4 cup fresh chicken stock
1 cup jasmine rice
1/2 teaspoon salt
Begin by prepping all of your ingredients. Start with the rice. In a medium pot add stock and bring to boil. Add in the salt and rice and stir. Bring back to a boil, reduce heat and cover. Cook for 10-15 minutes or until liquid has been absorbed and rice is fluffy. Set aside.
As your rice cooks you can start the curry. In a large deep saute pan over medium heat, drizzle enough olive oil to coat the bottom of the pan. Add in garlic, onion, ginger, and red curry paste. Stirring to incorporate paste, cook for about 5 minutes. Add in carrots, broccoli, cauliflower, and red pepper. Cook for another 5 minutes. Add in chicken stock and cook until most of the liquid is absorbed, about 5 minutes. Pour in coconut milk, chickpeas, curry, turmeric, salt, raisins, and chicken. Stir to combine. Continue to cook on low for about 10 minutes or until veggies soften. Pour curry over rice and top with sliced scallions and cilantro.