Anyway, curry is so comforting. So on a cold Spring Colorado evening this did the trick.
We had left over white jasmine rice so it made it even easier to whip together.
This makes enough for 2 medium to large servings with plenty for lunch leftovers!
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 teaspoon Tikka Masala
- 1 tablespoon Red Thai Curry (salt free)
- 4-5 carrots, peeled and cut into chunks on the diagonal
- 3/4 cup stock (chicken or vegetable)
- 1 13.5 oz can of Coconut Milk
- 1 tablespoon medium Yellow Curry powder
- 2 chicken breasts, diced (thighs could be used too)
- 2 teaspoons salt
- 1 heaping teaspoon pepper
- 1/2 frozen green peas
- cornstarch – if needed to make things more thick
- chopped parsley or cilantro, for garnish
1. In medium sized pot (that has a lid), saute onion in olive oil on medium heat for 3-4 minutes. Don’t want them to burn, just want them to become soft.
2. Add Tikka Masala, Red Thai Curry and carrots. Stir to combine. Pour in stock and half of the can of coconut milk. Put the lid on and cook for 5 minutes.
3. The carrots should now be slightly soft but not mushy. Add the rest of the coconut milk, yellow curry powder, diced chicken breast, salt and pepper. Bring to a boil. Lower heat to a simmer- cover the pot but leave a little air vent (just tilt the lid). Cook for 12 minutes or until chicken is cooked through.
4. Remove from heat. Add frozen green peas. Stir to combine- they will cook in no time in the broth.
Side note- if the stock/coconut milk liquid is too thin for your liking, ladle about 3/4 a cup of the hot liquid into a small bowl or cup and add 1-2 tablespoons of cornstarch- stirring to combine. Then add that mixture to the pot. This will thicken things up nicely.
5. Garnish with chopped parsley or cilantro. Serve with jasmine white rice.
**I used a Le Creuset pot. They are the best pots that I’ve ever cooked with. They heat up quickly and evenly. I was not paid by Le Creuset to say this.