Homemade Chicken and Vegetable Curry Recipe
Chicken and vegetable curry experience
My first experience with chicken and vegetable curry was at the office cafeteria where I worked after college. I was 18 years old. Whoa, nostalgia! Mom does not cook chicken and vegetable curry, you can already tell! She does not have this recipe in her keep, and although I never got to ask her why, she liked chicken curry when I introduced it to her kitchen a few weeks after that initial experience.
Experiments as I am best with, I had tried various renditions from different cookbooks since then. My attempts to seek and not settle with one was mostly because of curiosity and the desire to find which is more delicious. Because of that, I got to a point where I cook chicken curry like I cook chicken adobo – no more snooping from other references, that’s what I mean Food-lover journeys are really interesting.
Vegetables in Curry
I love vegetables, that’s a given. As this one is not only chicken but veggie curry as well, just the thought of it makes me hungry. Not new, right? This is definitely not the only chicken and vegetable curry you will find, we know that, of course, but like I said, I’ve tried quite a number and this is what I would call my ultimate.
Some interesting information on curry
- it is a term that mostly means “mixed spice”
- the origin of curry can be traced back to India; it refers to the leaves of the curry tree that grows mostly in the country;
- using fresh curry leaves is predominantly in Thai cuisine;
- curry might be more British than Indian
Lovely Aroma of Chicken Curry
You must already be familiar with the distinct aroma the curry powder has. I have to admit that I am not sure whether that is from the curry leaves alone or that it is, through the years, the definite mixing of different spices all in all. On my own, when I think about chicken and vegetable curry, what comes to my mind is the ginger or turmeric powder that comes before the curry powder, because without that first spice (I mean ginger), the chicken curry by itself will miss its own lovely taste.
Cooking with Reckless Abandon
This is one of the simplest curry recipes you would find; the reason for it is the “cook-with-reckless-abandon” attitude with spices! For chicken and vegetable curry’s sake, you would love this kind of recklessness!
Chicken and Vegetable Curry
- 1 medium-sized onion cubed roughly
- 4 cloves garlic minced
- 1 kilo chicken, cut into desired pieces
- 1 tbsp ginger or turmeric powder
- 1 tbsp curry powder
- Salt to taste
- 3 tbsp cooking oil
- ½ cup water
- 1 medium-sized eggplant halved and sliced roughly
- 1 medium-sized carrot halved and sliced diagonally
- 100 g pumpkin diced
- 1 cup cauliflower florets
- 100 g green beans cleaned and cut into 3” lengths
- Parsley leaves cut up as toppings (optional)
- Sautee garlic in oil over medium heat till golden brown then add onions and continue to cook till wilted.
- Add ginger powder and stir until aromatic, then add curry powder and continue to stir for another minute.
- Add chicken pieces and salt. Stir occasionally until the chicken drains of its juices. Add water and let boil.
- Add green beans, eggplant and carrots and cook for 20 minutes stirring occasionally, adding the cauliflower last. Leave to cook till cauliflower are half-done.
- Turn off fire and add parsley leaves.
Grated fresh ginger is a healthier replacement for ginger powder. Sautee in oil till browned before adding garlic and onions! Nicer!