Curry Chicken, Dave’s Easy Stove-top Method

Our Favorite Recipes

Ingredients:

2 pounds boneless, skinless chicken tenderloins or breasts equaling 4 cups cut into chunks +/-

1 medium red onion, diced, about ½ cup +/-

2 TBSP Extra Virgin Olive Oil or Butter

1- 15 ounce can garbanzo beans (chickpeas)

2- 13.5 ounce cans coconut milk

2 cups carrots, cut into ¼ inch coins

1 fresh clove of garlic minced OR 1 tsp jarred

½ cup beef broth

1 TBSP yellow curry OR red if you want to make it spicier 

1 tsp pink Himalayan salt

1 tsp fresh ground black pepper

2 cups basmati rice, cooked- this will make 4 cups cooked

Did you know?

Curry is a blend of seasonings including cumin, ginger, turmeric, & red or green chilies. These are essential ingredients in most curries, however cinnamon, cardamom, pepper, coriander, fenugreek, mustard, clove, and nutmeg can be just as vital, along with fresh aromatics such as garlic, onion, cilantro, lemongrass, lime and lemon to name but a few. 

1. In a stock pot add carrots and onions to olive oil or butter; sauté on medium heat until carrots are fork tender, about 10 minutes.

2. Add chunked chicken, mix thoroughly with veggies.

Pro Tip: You can use beef or pork if you want to mix this up!

Pro tip: For a spicier curry, use red curry instead of yellow. 

3. Add coconut milk, beef broth, and curry, stir until evenly mixed. Bring to a boil, reduce heat to medium-low and simmer for 1 hour. Make sure chicken is cooked.
Add garbanzo beans and cook for an additional 15 minutes, stirring occasionally.

While mixture is cooking, prepare rice according to package instructions; set aside.

We use a rice cooker. This is something Dave introduced me & the boys to & we just love how easy it is!!

Pro Tip: If using rice cooker, rinse your rice 3x to wash off any hulls; you will see the water will run clear after the third rinse.

Cook your rice according to package instructions.

Serve curry over a bed of rice & enjoy!