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Chicken & Vegetable Curry

If you’re intimidated by making more exotic dishes, fear not! This Curry recipe is simple and delicious, and only requires a few obscure ingredients. Our guest love this curry. It’s on our fall/winter menu. Enjoy it at a Upcoming Retreats.

Oh, and if you like cooking (or even if you think you don’t like cooking), I highly recommend the article  Why I Cook, written by Dr. Andrew Weil.

Love,
Nina

What You’ll NeedMushrooms for Curry

  • 2 Tbl Olive oil or Coconut oil
  • 2 Tbl fresh ginger, minced
  • 1 lg onion, chopped
  • 1 Tbl minced fresh jalapeno
  • 2 Garlic cloves, minced
  • 1 Tbl curry powder
  • 3 c. chicken broth
  • 4 large sweet potatoes, chopped
  • 1 c carrots, chopped
  • 2 c  fresh or frozen green beans, chopped
  • 2 c sweet or bell peppers, chopped
  • 1 lg package mushrooms
  • 4 cups of cooked or roasted chicken
  • 3 cans coconut milk or 2 cans coconut cream (well shaken)
  • 1.5 cups brown rice (uncooked)

Directions

  1. Heat oil in large pan. Add onion, ginger, jalapeno & garlic saute until tender.
  2. Add the curry powder & saute another 30 sec.
  3. Pour in the Chicken broth and scrape bottom and side of pan to loosen any browned bits.
  4. Add the potatoes, carrots, green beans & salt.
  5. Cook until potatoes are barely tender.
  6. Meanwhile, saute the peppers & mushrooms with salt & pepper.
  7. Add to pot of curry along with chicken and coconut milk.
  8. Let simmer on low for 10 mins then taste sauce and add salt as needed.
  9. Serve with Brown Rice.