Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 4/18/16

South Indian Chicken Curry
with sweet potatoes / cauliflower / peas

Active: 30 min Total: 40 min
Original GF Paleo Vegetarian
South Indian Chicken Curry
This Indian curry gets its rich flavor from an easy mix of spices and creamy coconut milk. It is loaded with chicken and tons of vegetables for a healthy, satisfying dish.
Dependency
Steak au Poivre
Tags
One Pot, Low Calorie, Make Ahead, Freezer Friendly
Proteins
Chicken, non-ground
Cuisines
Asian - Indian
Save recipe
159

Ingredients

Metric
Servings:
4
South Indian Chicken Curry:
  • Cauliflower - 2 cups , florets
  • Potatoes, sweet - 3/4 lb , 1” (2.5 cm) cubes
  • Ginger - 1 Tbsp , grated
  • Garlic - 2 cloves , chopped
  • Chicken breasts, boneless and skinless - 1 1/2 lbs , chopped
  • Oil, cooking - 1 Tbsp
  • Butter - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Stock, any type - 3 cups
  • Coconut milk, light (14 oz / 397 g can) - 1/2 can
  • Peas, sweet (frozen or fresh) - 1 cup
  • Limes - 1/2 , juice of
South Indian Spice Mix:
  • Garam masala - 2 tsp
  • Curry powder, yellow (such as Madras) - 2 tsp
  • Cumin, ground - 1/2 tsp
  • Cinnamon, ground - 1/8 tsp

Prep

  1. Spice mix - Combine garam masala, curry powder, cumin and cinnamon. (Can be done up to 5 days ahead)
  2. Cauliflower / Potatoes / Ginger / Garlic - Prep as directed. Combine ginger and garlic in one container. (Can be done up to 3 days ahead)
  3. Chicken - Chop and then season with salt and pepper and tenderize with a fork.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then chicken to heated oil. Saute until chicken is golden brown on the outside, 3 to 4 minutes (it doesn’t need to be cooked all the way through but will finish cooking in the liquid). Transfer chicken to a plate and set aside. Return pan to heat.
  2. Add butter to hot pan. When melted, add ginger, garlic and spice mix and saute until fragrant, ~2 minutes. Add tomato paste and stir to combine with seasonings. Add stock, cauliflower and sweet potatoes. Bring to a boil. Reduce heat and simmer, covered, until sweet potatoes are tender, 8 to 10 minutes. Add coconut milk, chicken and peas to the pan and continue cooking until everything is heated through.
  3. Season curry with lime juice, salt, pepper and spices (remember different spices and stock have varying tastes, so you may need to adjust). Enjoy!

Reviews

Ratings

0 reviews