Chicken Curry with Sweet Potatoes, Cauliflower, and Peas

May 27, 2021

3 min read

An absolutely delicious One-Pot meal that your whole family will love. Many people consider Curry dishes comfort food. I love the Sweet Potatoes in this meal. The end result is a taste of savory with a touch of sweet. Give this a try and you’ll see how good it is.

INGREDIENTS: YIELDS 6+ Servings

3 TBSP Butter

2 TBSP Curry Powder

1 medium Red Onion, chopped

1 medium White Onion, chopped

1-2 Jalapeno Peppers, stemmed, seeded, and minced

½ tsp Salt and ¼ tsp Black Pepper

4 large Garlic Cloves, chopped or minced

1 TBSP Ginger root, peeled and grated (or chopped fine) or 1 tsp Ground Ginger

2 lbs +/- Chicken Breasts, bone-in (about 3 1/2 cups cooked chicken)

2 cans Chicken Broth

1 TBSP each AP Flour and Corn Starch

¾ tsp Cumin, ¼ tsp Turmeric, ¾ tsp Cardamom, ½ tsp Garam Masala

1 large Sweet Potato (about half a pound) cut into bite-sized pieces

2 cups fresh Cauliflower, cut into bite-sized pieces

1 cup frozen Peas

3-4 TBSP fresh chopped Cilantro or 2 tsp dried Cilantro

OPTIONAL: ½ cup Whole-Milk Yogurt, (plain flavor)

PREPARATION:

Melt Butter in a Dutch Oven over low/medium heat. Add Curry Powder and stir for about 15 seconds. This step brings out the flavor of the Curry.

Add Onions, Jalapenos, ½ tsp Salt, and ¼ tsp Pepper. Cook for about 5 minutes. Add Garlic, Ginger, Cumin, Turmeric, Cardamom, and Garam Masala. Cook, stirring constantly for 2 minutes.

Add 2 cans Chicken Broth, AP Flour, and Corn Starch. Stir. Place Chicken on top. Bring to a simmer, cover, and cook for 15-20 minutes. Turn Chicken over, and continue cooking until Chicken is tender. (approximately 25 -30 minutes). Remove Chicken to a platter or cutting board. Add Sweet Potatoes, Cauliflower, and Peas to the pot. Bring it back to a simmer. Cover.

Cut or shred Chicken into bite-sized pieces. Return Chicken AND the Bones to pot. The longer the Bones simmer, the more flavorful the results. Add the Cilantro. When the Potatoes and Cauliflower are tender, it’s time to taste the broth. You may want to adjust the Seasonings to suit your palate. The recipe as is, is spicy, but not so hot that kids won’t eat it. You may want it spicier. Now, you have a choice here. Some people like to add the Yogurt to the pot now. If so, follow Step 1. When it tastes just right: 1. Remove about a cup of Broth to a small bowl. Leave the pot covered over low heat and let it simmer for 10-15 minutes. Turn off the heat. Remove Chicken Bones, and discard. Slowly add the Yogurt to the bowl with the Broth in it, whisking to incorporate. Now slowly add contents of small bowl to the Dutch Oven. Stir well. Serve. -OR-

2. When serving, you can put a dollop of Yogurt in each bowl. You’ll get the same creaminess, and avoid having to temper the Yogurt. I always go for the dollop. Saves time and extra work.

I served with Basmati Rice.

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