Chicken and Veggie Curry
By
Kaycee Turner
On
December 6, 2019
December 6, 2019
IN
-
Recipes

This recipe is the perfect curry for the person who doesn't like curry. Many of our guests have told me they didn't like curry until they tried mine. I love to serve this with a slice of my Jalapeno Cheddar Bread (Theresa's favorite too). I use the bread to sop up every bit of deliciousness! You can make it vegetarian and use other vegetables you have on hand. My family loves this hearty meal after a long day at work or school.

Chicken and Veggie Curry

Ingredients

  • 2 T Olive oil or Coconut oil
  • 2 T fresh ginger - minced
  • 1 large onion - chopped
  • 1 T minced fresh jalapeno
  • 2 Garlic cloves - minced 
  • 1 T curry powder
  • 1 t salt & pepper
  • 2 c. chicken or veggie broth
  • 3 sweet potatoes - peeled and chopped
  • 2 c. fresh or frozen green beans
  • 2 c red or yellow bell peppers - chopped
  • ½  lg package mushrooms
  • 2 c. chicken
  • 3 cans coconut milk (well shaken)
  • White or brown rice for serving.

Directions

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

This tastes even better the next day after the flavors have had a chance to meld.

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Kaycee Turner

Kaycee takes great pride in keeping Retreat in the Pines clean and comfortable for each guest who walks through our doors. She handles decor, gardening, property repair and making sure every room is spotless. She also bakes our Rustic Breads and makes our Granola from scratch.

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