Chicken Curry
Congratulations to Deb, our 3rd place winner, for her unbelievable Chicken Curry. She’s taking home one of my favorites, a PlanetBox Lunch Box for her little one!
This recipe doesn’t seem like an obvious choice for a holiday recipe, but while I was in the midst of testing tons of submissions I came across this simple, healthy entree, with such great flavor and I was hooked. My entire family devoured it, so I insist you try it out over your holiday!
Chicken Curry (Serves 4-6)
2 Tbsp Curry Powder
2 Tbsp Water
1 Tsp Cumin
3 Garlic Cloves, minced
1 Tsp Tomato Paste
3/4 Tsp Salt
1/4 Tsp Fresh Ground Black Pepper
1 Tbsp Olive Oil
1 Large Onion, chopped
1 Apple, cored, skin-on and cut into ½-1-inch cubes
1 Cup Carrots, cut into ½-1 inch pieces
1 Cup Celery, cut into ½-1 inch pieces
1.5 lbs Chicken, boneless/skinless breast and/or thighs, cut into ½-1 inch cubes (about the size of your apples, carrots and celery)
1 Cup Chicken Broth
1. Place the first 7 ingredients in a bowl, combine and set aside.
2. In a large skillet or pot over medium heat add 1 tbsp of oil and onions and sauté for 3-4 minutes until tender.
3. Add spice mixture to the onions and sauté another 30 seconds.
4. Add apples, carrots, celery and chicken and stir to combine to coat with the spice mixture and onions.
5. Add chicken broth, bring to a boil then reduce to a simmer and cover.
6. Simmer for 30 minutes until vegetables are tender and chicken is cooked through. Stir every couple of minutes to prevent the curry from sticking to the bottom of the pot/skillet.
7. Cool and serve over Jasmine or Basmati rice.
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[...] Read this article: Contest Winner- Day 3- Chicken Curry [...]
This looks like a fun switch from the standard holiday flavors. I may make this tonight since I have everything on hand and no dinner plan! Thanks.
This looks great! Do you think you could substitute the chicken for tofu, shrimp or fish?
I think you can.. or you can try this with dry soy chunks too.
Yes!!
I am Indian, so chicken curry is a family standard. I pureed it for my daughter as a baby food from a very early age. Curry sauce is a standard we eat on all foods. You can make the sauce, minus chicken, and freeze it in individual sizes, or meals, and then use it as a base and add mixed vegetables, tofu, fish, etc. to it. Some family favorites are adding the curry sauce to chunks of eggplant, tilapia, mixed vegetables, boiled eggs (a famous brekfast dish in India), or tofu.
Thank you so much for this suggestion. I love curry on everything so I will definitely try your idea.
Leftover turkey is great for curry recipes too! Just make the sauce and add in your pieces of leftover turkey from Christmas dinner (or whatever), warm it up and it is good!
I add coconut milk to my curry and it really adds wonderful flavor!
Do you think the original recipe would freeze well?
Yes!
What kind of apple is best?
I use golden delicious
enjoy!
You can use gala, pink lady, golden delicious
This sounds yummy! Do you think it could be made in the crock pot?
This was my first curry endeavor, and it turned out GREAT. Both my 2yr old and husband loved it so much its going to join my regular rotation. Thank you so much for this recipe.
I don’t have curry powder in my pantry. Can you use Korma Masala instead of curry powder? I’m not sure if they’re the same, but when I purchased it from our local farmer’s market the man that sold it to me said it was like curry. Please advise.
I made this for dinner tonight and it was AWESOME!!! My son (just turned 3) and husband both loved it, too! Great recipe! Thanks!
Delicious! I substituted potatoes for the apples and stirred in a little cornstarch/water at the end of cooking to thicken the sauce. Perfect use of my farmer’s market veggies, plus super healthy!
I just made this last night and it was fantastic. I may add potatoes next time too.
I felt like this recipe needed a little something, so I added coconut and it was amazing! I would maybe even add coconut milk next time. I wasn’t a huge fan of the apples, so I’ll swap them out for potatoes.
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This was my first attempt at cooking Indian food. I did not have tomato paste so it was substitued with a tsp of Simply Heinz ketchup. I also added some water to the pot, just enough for the liquid to cover all ingredients. I let it simmer twice as long as the recipe instructs for the vegetables to be tender (but still not mushy). The result was very tasty and my kitchen has a wonderful aroma of curry. I especially like how simple the ingredients are which I think lends to the fresh taste of the dish. Yet it tastes very much like a curry dish from my favorite Indian restaurant. I will make this again. Thanks for the great recipe! Now I need to get my 20 month old to take a bite; very picky eater.
Okay….let my start by saying that I usually do not like Curry, but I am wanting to introduce my 1 yr old son to other ethnic flavors so I made this dish for dinner tonight with brown rice. My son LOVED it, I LOVED it and my husband said that it needs to go into the regular rotation. I will for sure make this again and now I will be more open to curry dishes. Thanks for sharing such an awesome recipe.
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[...] Then I saw it. The cure for my curry craving (for the moment, anyway). It’s actually not one of Catherine’s, but a contest submission from a lady named Deb. & it rocks. Before I go back for thirds, let me share my version with you. The original recipe is here. [...]