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Chicken Vegetable Curry

Chicken Vegetable Curry

Here’s a healthy, hearty dish for a cold winter’s night. You can make this with vegetables only or add chopped chicken near the end of cooking. Leftover or pre-roasted chicken works perfectly.

1 T Olive Oil
1 large onion, chopped
1/4 cup freshly grated ginger
3 cloves garlic finely chopped
2-3 tbs yellow curry powder
1 1/2 lbs chopped tomatoes—Example: 1 Box of Pomi brand
1 small cauliflower, cut into bite-sized flowerets
1/2 lb. green beans cut into 1 inch pieces
3+ cups chicken broth or vegetable stock
1/2 cup chopped cilantro or flat leaf parsley
Fine sea salt and freshly ground pepper to taste
1-2 cups cooked chicken, cut into 1 inch chunks

1. In large sauté pan, spray or pour olive oil, add onion and sauté until softened, about 1 minute. Add ginger, garlic, and ground spices and sauce 1 minute more. Add tomatoes and simmer for 2 minutes uncovered.

2. Add hard vegetables and enough stock to cover. Bring to a boil, cover, and simmer gently until veg are somewhat tender. Add softer vegetables and more stock if necessary. Cover and simmer about 5 min more.

3. Add cooked chicken.

4. Remove from heat, add herbs, toss well, and season to taste with salt and pepper.

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