Chicken Curry

July 26, 2010
This is another one pot favorite of mine.  I use my le creuset 3.5 quart french dutch oven pot for this meal.  Takes about 1 hour.

1 chicken, cleaned and cut up
1 jar coconut curry sauce
1 c water
1 c chicken broth
1/4 cup rice wine (optional)
1 tbsp cooking oil
1 tbsp minced ginger or about 1 tsp ground ginger
2 cloves garlic, minced or about 1 tsp garlic powder
4 carrots, sliced
1 large onion diced
3 potatoes cubed
Your choice of vegetables, I used broccoli this time but other ideas:
1 pkg sliced mushrooms, 2 zucchini, sliced or 2 yellow squash, sliced or 1 eggplant cubed, your choice!

On medium high heat add 1 tbsp cooking oil to your le cresuset.  Then add in minced garlic and ginger (if using dried garlic and ginger skip this step).
Add in chicken and diced onions to brown then add in 1/4 c rice wine to deglaze bottom of pot.

Mix in 1/2 jar coconut flavored curry sauce, 1 c water and 1 c chicken broth.  Mix in sliced carrots, potatoes, and your choice of veggies.  Simmer on low for about an hour then serve over rice, yum!

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