CHICKEN AND VEGETABLE CURRY

Chicken and Vegetable Curry image

I combined ingredients from our favorite chicken and vegetable curry recipes to try something new. Serve with basmati rice and warm naan bread.

Provided by susanterry

Time 1h40m

Yield 8

Number Of Ingredients 19

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Ingredients

2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
1 ½ cups chopped carrots
1 ½ cups chopped celery
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
1 (14 ounce) can coconut milk

Steps:

Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 12.4 g, Cholesterol 70.1 mg, Fat 22.3 g, Fiber 3.5 g, Protein 22.1 g, SaturatedFat 12.1 g, Sodium 269.7 mg, Sugar 5.7 g