Chef's Recipe


Chicken Curry with Cinnamon Basmati Rice

The delicious coconut milk sauce of this versatile curry can support many types of vegetables, so alter the kinds or amounts to your preference. Green beans, peas, cauliflower, eggplant, sweet potato, and zucchini are just a few other possibilities. Poppadums are a tasty accompaniment.


Chicken Curry

  • 2 pounds skinless on-the-bone chicken thighs
  • ¼ cup Madras curry powder, divided
  • 1 potato, peeled and cubed
  • 1 medium yellow onion, sliced
  • 1 large carrot, peeled and cut on the diagonal into 2/3-inch pieces
  • 2 cups sliced fresh or frozen multicolor bell peppers
  • 3 tablespoons vegetable oil, divided
  • 1 tablespoons minced fresh garlic
  • 1 (1-inch) piece ginger, peeled and minced
  • 1 (14 to 15-ounce) can low-sodium store-bought chicken broth or stock, or 1½ cups homemade
  • 2 teaspoons red curry paste
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 to 2 tablespoons tomato paste
  • 1 stalk lemongrass, cut into 3-inch pieces and pounded with a mortar and pestle or with the flat side of a knife, just until a few fibers are broken
  • 2 wild lime leaves (also called kaffir lime leaves), fresh or frozen, finely sliced
  • ¼ cup dark or golden raisins
  • salt
  • 2 tablespoons minced fresh cilantro


Chicken Curry

  1. In a medium bowl, toss the chicken with half the curry powder; set aside. In a another bowl, combine the potato, onion, carrot, and bell peppers. Sprinkle the vegetables with the remaining curry powder and toss until everything is coated.
  2. In a heavy 12- or 14 inch straight-sided skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the vegetables from the bowl to the skillet. Cook until the onions are softened, 3 to 5 minutes. Transfer the vegetables back into the bowl.
  3. Put the remaining 2 tablespoons vegetable oil into skillet and add chicken. Cook until the onions are softened, 3 to 5 minutes. Transfer the vegetables back into the bowl.
  4. Put the remaining 2 tablespoons vegetable oil into the skillet and add the chicken. Cook until the edge of the prices are golden, 3 to 4 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds longer.
  5. Add the remaining ingredients to the skillet, except for the cilantro and the vegetables in the bowl. Bring to a simmer and cook, partially covered on low heat, stirring occasionally, for 20 minutes. Add the reserved vegetables and cook until the potatoes are tender, 15 to 20 minutes longer (add any water if the curry begins to appear too dry). Season with salt and divide among plates. Sprinkle with the cilantro and serve with the cinnamon basmati rice.

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