It's always great to have a quick curry recipe that uses minimal ingredients that you can dig up from the pantry. There's no complicated spices or exotic ingredients here! Make some ahead and tuck it in the freezer for a busy day later in the week, then thaw, heat, and serve with rice and dollops of mango chutney.
Ingredients:
1 onion, sliced
1-2 tbsp curry powder
8 boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 tsp salt
398 ml can coconut milk
2 large carrots, peeled and sliced into coins
2 medium potatoes, peeled and cut into ½ inch chunks
1 cup frozen peas, thawed
1/2 cup chopped cilantro
In a large, deep, frying pan sauté onion over medium heat until softened. Sprinkle curry powder over top and continue to cook and stir for a few minutes. Add chicken to the pan and stir around until everything is well coated with spices.
Stir in the carrots, potatoes, and coconut milk, stirring up all the bits from the bottom and bring to a boil. Turn down the heat, cover with a lid, and simmer over medium low heat until the vegetables are tender, about 15-20 minutes. Remove the lid and continue simmering for another 5 minutes before adding peas. Taste and correct for seasonings, adding more curry and salt if you feel it’s needed.
Serve with rice and mango chutney on the side.
Makes 4 servings
Adapted from Chatelaine
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