Toad Hall Gardens

Fine, organic produce from Bloomington, Indiana

Summer Chicken Curry

This lux tasting curry is easily adapted to include whatever veggies you have on hand.

Serves: 4 • Prep Time: 30 min • Cook Time: 40 min

Ingredients

  • 2 cups Rice, unprepared
  • 1 pinch Saffron
  • 1 teaspoon Butter
  • 1 Tablespoon Vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized strips
  • 1/4 cup Onion, diced
  • 3 Tablespoons Garlic, minced
  • 3 Tablespoons Ginger, minced
  • 2 cans Coconut milk
  • 1/4 cup Tomato Paste
  • 3 Tablespoons Maharaja’s Curry Powder (Penzey’s Spices)
  • 2 Tablespoons Sambal Oelek chili paste
  • 1/2 teaspoon Salt
  • 1 head Cauliflower, cut into bite-sized pieces
  • 2 Red bell peppers, cut into bite-sized pieces
  • 2 cups green beans, trimmed and halved

Instructions

  1. Prepare rice according to package instructions, adding a pat of butter and pinch of saffron before cooking.
  2. While the rice cooks, heat 1 tablespoon oil in large pan on medium high. Add chicken and saute until cooked through, stirring occasionally. Transfer chicken to a plate, leaving oil in pan.
  3. Saute onion, garlic, and ginger in pan until fragrant.
  4. Add coconut milk, tomato paste, curry powder, chili paste, and salt and mix well.
  5. Add the chicken, cauliflower, bell pepper, and green beans and stir to coat. Cover and cook 20-30 minutes, until vegetable are your desired degree of softness.
  6. Add salt and pepper to taste and serve over saffron rice.