curried chicken and vegetables
PREPARATION: 15 MINUTES, COOKING: 35 MINUTES
1 tablespoon (15 ml) turmeric
1 1/2 teaspoons (7 ml) ground ginger
1/2 teaspoon (2 ml) ground cinnamon
1/2 teaspoon (2 ml) sugar
1/2 teaspoon (2 ml) freshly ground black pepper
1 1/4 pounds (600 g) boneless, skinless chicken thighs, cut into 1 inch (2.5 cm) pieces
2 teaspoons (10 ml) olive oil
1 onion, thickly sliced
4 cloves garlic, crushed
3 carrots, thickly sliced
1 1/4 pounds (600 g) small red-skinned potatoes, quartered
2 teaspoons (10 ml) creamy peanut butter
4 cups (250 g) small broccoli florets
1 Combine the turmeric, ginger, cinnamon, sugar and pepper in a large bowl. Add the chicken pieces, tossing well to evenly coat in the spices.
2 Heat the oil in a flameproof casserole dish or wok over medium heat. Add the onion and garlic and cook for 5 minutes, stirring frequently, or until the onion softens.
3 Add the carrots, potatoes and peanut butter to the dish with 1/2 cup (125 ml) water. Bring to a boil, reduce heat to medium and simmer for 5 minutes, or until carrots begin to soften.
4 Add the chicken and cook for 2 minutes, or until it is no longer pink, then stir in 2 cups (500 ml) water. Return to a boil, reduce the heat to low, cover and simmer for 15 minutes, or until the chicken is cooked through and the potatoes are tender.
5 Just before you are ready to serve, add the broccoli and cook for 5 minutes, or until the broccoli is tender. Remove from the heat, divide among serving bowls and serve immediately. Serve with steamed brown or white rice.
|curried chicken and vegetables|