The first time I had this dish was at my brother-in-law’s house. Well, farm. We were up visiting for a week and I have to say that we ate incredibly well while we were there!
The meat, the eggs and even some of the vegetables were from about 100 feet from the house in varying directions. Cows, chickens, pigs and an awesome garden!
We were sent home with 4 *huge* zucchini (zucchinis?) but that’s a story for another post. 🙂
The point being that all the food was beyond delicious, including this dish. It was yummy both freshly made and the day after, so a good choice for meal planning and/or freezing for future meals. A family member made it initially and when I asked for the recipe, she wrote it down for me…short, sweet and open to creative additions and substitutions.
Delicious AND easy? My favourite kind of meal!
This blog post will be short as the steps are straightforward and easy. The hardest part was all the chopping of the veggies.
To start, brown the onions and the chicken. I used chicken thighs but you could substitute tofu, some other vegetarian protein, or forego it all together if you wish.
I also browned them in a pot to save on dishes rather than using a frying pan. In the end, the pot in the picture below wasn’t big enough so I moved up to my larger soup pot.
Browning the onions and chicken
Onion and chicken in a pot. (Not sure what’s up with the colour of that photo) I also added pepper and salt…but at this point you could add any spices that you think would go well with curry.
Now, remember what I said about having fresh veggies on the farm? Yeah, now that I’m back in the city without a garden, cans are my friend.
Diced tomatoes, peas and coconut milk
Well, not completely. I did use fresh vegetables too, including one of those zucchinis I brought home with me! For the vegetables, I would say to look in your fridge and use up what you have. I added celery, cauliflower and zucchini but you could also add potatoes, carrots, etc. Depends how much chopping you want to do!
And then….it all goes in the pot (except the zucchini) and left to simmer.
I took the above photo after adding the zucchini. I originally held it back and let the stew simmer for 15-20 minutes. Then I added the zucchini and let it go for another 10 minutes or so. Otherwise, the zucchini turns to mush and I prefer a bit of texture….just on *this* side of crunchy.
The time you leave it to simmer is flexible as well. We like our vegetables to retain their shape so we didn’t let it simmer too long.
The other option is to parboil the vegetables separately and then add them but I wanted it to be easy so I threw everything in together.
I kept checking the cauliflower by piercing it with a fork as it was the part that would take the longest to soften.
When it felt right, we ate!
Curried Chicken Stew
- 1 tbsp olive oil
- 1 onion, chopped
- 8 chicken thighs, cut into bite sized pieces
- 1 large can diced tomatoes
- 1 can peas (or frozen)
- 1 can coconut milk
- 1/4 cup of curry paste
- 2-3 cloves of garlic, diced
- 1 head of cauliflower, chopped
- celery, I used 3 sticks, chopped
- 1 large zucchini, chopped into half moons
- any other vegetables you wish to add
- salt and pepper to taste
- rice, if desired
- Brown the onion in a pan with the olive oil on medium heat.
- Halfway through, add the chicken thighs, salt, pepper and garlic to taste.
- Add tomatoes, peas, coconut milk, curry paste and vegetables.
- Bring to a simmer and leave on low to continue simmering for approximately 20 minutes or until the vegetables are soft.
- Add zucchini near the end and allow to simmer for the final 10 minutes or so.
- Serve on rice (or in a bowl on its own) and enjoy!