Sharon's Recipes

APRIL: Chicken and Vegetable Curry

We had an impromptu party last night. My friends and I pooled the ingredients from our refrigerator’s and came up with this.


3 boneless chicken breasts, sliced crosswise

1/3 cups of oil, 75/25 canola/ olive mix, or more as needed
1-2 T. curry powder to taste
2 tsp. brown mustard seeds
1 tsp red pepper flakes
2 tsp. Thai Red Pepper Paste
1 can of Thai Coconut Milk 14 oz.
2 large cubes of Knorr Chicken stock dissolved in 4 c. of water
1/2 cup of dried unsweetened coconut
salt to taste

1 medium onion, large dice
4 large buds of garlic, peeled and diced
fresh ginger, about 2 whole walnuts worth, peeled and diced

2 crowns of broccoli, cut into small flowers
1/2 lb asparagus, trimmed and cut into 2 inch lengths
3 potatoes, peeled and large dice
1/4 – 1/2 lb green beans trim and cut in half
1 red pepper, sliced and cut into large dice

Basmati Rice

Heat oil in a large stew pot. Add onion, garlic and ginger, saute for a minute. Add curry powder, brown mustard seed and red pepper flakes. Saute a minute until aromatic.

Add chicken pieces, saute and turn until browned and coated . Add all of the vegetables and turn in the mixture.

Add the chicken stock and coconut milk. Stir the red curry paste into the mixture. Add the coconut and cook for 15 minutes until potatoes and chicken are soft. Season with salt. Add more coconut if it needs to thicken and cook another few minutes.

Serve over Basmati Rice and pass the PURPLE CHEF MANGO CHUTNEY


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