Creamy delicious curry. Veggies and chicken are added to this yellow curry for a full meal in a pot.
In a large deep sided pan, sauté butter and onions until soft.
Add 2 1/2 teaspoons curry powder, 3/4 teaspoon garam masala (optional), 1/2 teaspoon turmeric, and 1 teaspoon minced garlic. Sauté for 2-3 minutes.
Add 1/4 cup flour and cook for 2 minutes. Remove from pan and set aside.
In the same pan (no need to clean it), cook 3 tablespoons coconut oil and 2 diced chicken breast until chicken is fully cooked.
Add 2 teaspoons curry powder and cook for 1 more minute.
Add onion mixture, 1/4 cup wine, 1 teaspoon salt, 2 teaspoons sugar and 2 1/2 cups milk (coconut milk can be used as well). Bring to a boil.
Add 2 cups partially cooked diced potatoes, 2-4 cups diced veggies (like carrots, squash, zucchini, eggplant). Bring back to a boil. Reduce heat, cover and simmer for 30 minutes.
I admit it, I’m a fan of curry. I didn’t used to be, but as I’ve grown, so has my adventure for food. Curry comes in many flavors and styles, this is modeled after Chinese curry, with a little hint of Indian. If you don’t want that indian flavors, increase the yellow curry powder and remove the garam masala and turmeric.
Other adjustments would be to use coconut milk and add a little fish sauce to make it taste more Thai. Like I said, this is a very versatile dish.
Traditionally, Chinese curry has onions, potatoes and carrots. I was out of carrots the day I made this, so I just added squash. You can put in really any vegetable you want.
Just be warned, your house will smell like curry for days… But it’s worth it. Enjoy!
© 2024 Dish Ditty® | All Rights Reserved.
