As much as I love the idea of hanging around the house while a pot of goodness gently bubbles on the stove, the reality is that life gets in the way of a perfectly simmered meal more than naught. Today's recipe is a long time family favorite which can be adapted easily to days when you have the luxury of time or on the contrary when you are rushing home from work wondering how to make a healthy and satisfying meal while still managing to fit in all the "stuff" that comes your way before collapsing into bed to start the cycle all over again.
This is practically a fool-proof recipe. You can easily adjust ingredients to your preferences or even to what you have in your fridge or pantry. The base flavor comes from the curry powder and garam masala which are mixtures of ground spices such as cumin, coriander, cinnamon and more. Bottles are easily located in your supermarket spice aisle with curry powders categorized to varying levels of heat. The addition of fresh ginger and minced serrano chili greatly enhances the flavor and degree of heat, but are not absolutely necessary for a tasty dish if not readily available.
When preparing this dish in the midst of a week night rush, I typically go for a sweet potato and pea combination. Total cook time can be reduced by making small cubes of sweet potato that soften faster in the simmering sauce. A cup of frozen peas can be added in the final 5 minutes of simmering.
Whether you chose to try this recipe on a lazy Sunday or a frenetic Monday it is sure to please.
Ingredients
2 full chicken breasts, trimmed and cut into bite-sized pieces
2 tablespoons vegetable oil
2 tablespoons curry powder
1 teaspoons garam masala
1 onion, diced
3 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 teaspoon serrano chile with seeds & ribs removed, minced
1 tablespoon tomato paste
1+ cup chicken stock
2 sweet potatoes, peeled & cubed*
1/2 head cauliflower , trimmed, cored, and cut into 1-inch florets*
1 can coconut milk
Serve with prepared rice.
*I've chosen a sweet potato & cauliflower combination; however, feel free to experiment with other combinations such potatoes, peas, or chickpeas.
Directions
Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Salt and pepper chicken pieces, then brown in heated oil. Remove browned chicken from pot and set aside.
Add onions, curry powder & garam masala. Saute until onions start to soften about 5 minutes.
Add minced garlic, serrano pepper, and ginger.
I grate the ginger directly into the pot.
Stir for a few minutes; the mixture will become quite fragrant. Add tomato paste and stir for a minute. Add in the chicken stock. Scrape any remaining browned bits from the bottom of the pot.
Reduce heat to medium & throw the browned chicken pieces back into the pot. If you have the time and want to take it slow, you can now allow this mixture to slowly simmer on your cook top over low heat in a covered pot. This will allow the flavors to meld with the meat as it slowly tenderizes.
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| Simmering sauce with veggies at the ready |
This particular Sunday, I allowed mine to simmer for about 90 minutes.
If you're in a hurry proceed to the next step without extended simmering...
As the final step add coconut milk, cubed sweet potatoes, and cauliflower. Stir until mixture is homogeneous. Veggies should be mostly covered with sauce. If not, add more chicken stock or water. Cover and gently simmer until the potatoes and cauliflower are tender, about 10 minutes.
Serve over rice.
Enjoy!
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