Chicken Curry Pot
Looking for a simple yummy one-pot meal? Here’s a chicken curry soup that can be served thick over rice or more brothy on its own. I love coconut! Almost as much as I love avocado. In this dish, it adds a nice creamy flavor that wonderfully complements the curry spices.
Serves 6
Ingredients
- 4 boneless and skinless chicken thighs, sliced into 2 inch pieces
- 2 cans coconut milk
- 2 tablespoons Thai red curry paste
- 1 – 2 cups chicken broth
- 2 zucchini, cut into 1/2 inch rounds
- 2 carrots, peeled and cut into 1/2 inch rounds
- 1 cup quartered mushrooms
- 1/2 eggplant, cut into 1 inch cubes
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tumeric
- 1 tablespoon cumin
- 1/2 tablespoon cardamom
- 2 tablespoons coconut oil
- salt & pepper
Preparation
- Heat coconut oil in a large dutch oven and add onions.
- Stir until softened, then add garlic and salt & pepper.
- Add spices and curry paste and stir continuously over medium heat, slightly browning the mixture, about 5 minutes.
- Add coconut milk and chicken stock (add less if you’d prefer a thick stew and more for a brothy soup) and stir.
- Bring liquid up to a high heat and toss in chicken and stir for about 5 minutes.
- Add vegetables and stir for another 5 minutes, until softened but still crisp.
- Serve over steamed white rice or on its own with cilantro and / or lime garnish.
