Creamy Chicken Curry (Print Version)
# Ingredients:
→ Base
01 -
1/4 cup all-purpose flour
02 -
4 garlic cloves, finely chopped
03 -
2 celery sticks, cut into small cubes
04 -
2 big carrots, chopped
05 -
1 small white onion, diced into chunks
06 -
2 tablespoons olive oil
→ Main Ingredients
07 -
2 teaspoons garam masala spice blend
08 -
1 pound diced chicken breast (boneless and skinless)
09 -
5 cups broth (vegetable or chicken works fine)
10 -
1 pound Yukon gold potatoes, chopped into small pieces
11 -
1 tablespoon curry powder
12 -
A generous pinch of sea salt and black pepper, to your taste
13 -
10 ounces of frozen peas (around 2/3 cup)
14 -
One 15-ounce can of full-fat coconut milk or half and half
# Instructions:
01 -
Warm up oil over medium heat in a big pot. Toss in onion and cook for about 3 minutes. Add diced celery and carrots, stir them around for 5 minutes, then add garlic and cook 2 more minutes.
02 -
Sprinkle the flour into the pot and stir constantly for one minute to cook it.
03 -
Pour in broth, mix in potatoes, diced chicken, curry, and garam masala spices.
04 -
Turn up the heat until it starts to simmer, then lower to medium-low. Leave it cooking gently for 10-15 minutes, stirring now and then to avoid burning, until the potatoes soften.
05 -
Stir in coconut milk and frozen peas. Add enough salt and pepper to suit your taste.
# Notes:
01 -
To keep it veggie-friendly, swap chicken for beans and use veggie stock.
02 -
Skip the flour by mixing in a cornstarch slurry (3-4 tablespoons) for gluten-free cooking.
03 -
If you don't have coconut milk, half and half works too.