Remember, this week’s underlying theme is versatility.
So far you have two recipes. By changing one or more of the key ingredients, you have doubled the number dishes you can prepare!
The same can be done with this curry recipe. You can use beef or pork in place of the chicken – with or without vegetables.
CHICKEN AND VEGETABLE CURRY
Author: Chef Curtis
Ingredients
- 2 large chicken breasts cut into 1 / 2 inch cubes
- 1 each carrot, parsnip, zucchini and yellow squash peel and diced
- 4 tablespoons extra virgin olive oil
- ½ stick butter
- 1 red onion, diced
- 2 teaspoons cumin seeds
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 2 teaspoons ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground cayenne pepper
- 1 cup plain yogurt
Instructions
- In large sauté pan (with lid) heat olive oil, sauté chicken about 4 minutes, add vegetables and onions, sauté 3 to 5 minutes. Now make curry in the same pan!
- To make the curry powder, combine the cumin seeds, salt, mustard, turmeric, coriander, and cayenne. Grind this mixture together in a coffee grinder.
- Make a well in the middle of the vegetables (spread them out opening a space in the bottom of pan) add butter as to melt, add curry blend cook in butter about 20 to 30 seconds add yogurt heat, mix through out vegetables.
Notes
Serve over rice.
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