A few years ago I got a mighty powerful craving for curry. I had to have it all the time. After going out to restaurants several days in a row, I figured I could reasonably make my own. I saw Chef George Duran on Food Network make a one-pot curry for students in a dorm, and knew at once I could do it too. Starting from Chef Duran’s original recipe I’ve made several changes over time and this is what is now my own recipe.
Chicken Curry Stew
- 1 – 2 Boneless, Skinless Chicken Breasts, cut into 1/2 to 3/4 inch cubes
- 1 Large Russet Potato, cut into cubes, cut into 1/2 to 3/4 inch cubes
- 1 Bell Pepper, sliced (1/2 inch wide, 2 inches long)
- 6 – 8 Fresh Basil Leaves, chopped (or chiffonade if you’re fancy)
- 1/4 cup Fresh Cilantro, chopped
- 1/4 cup Green Onion, chopped
- 1 14oz. (or 13.5oz) Can of Coconut Milk
- 1 – 1.5 cups Chicken Broth (made from bullion is fine)
- 3 Tablespoons Olive Oil
- 3 Tablespoons Curry Powder (More or less to taste)
- 1 Tablespoon Cumin
- 1 Teaspoon Chili Powder
- 1/4 Teaspoon Red Pepper Flakes
- Dash or 2 of Cayenne Pepper
- Salt & Pepper
Cut the chicken, salt & pepper for seasoning, then move to the side (or the fridge) while you cut, chop and slice the remaining ingredients. In a medium sauce/soup pot (3qt. pot will do fine) pour in the olive oil (enough to cover the bottom of the pot, should be about 3 Tbsp.), and turn the temp to medium. Once oil starts warming up, add curry powder, cumin, chili powder, red pepper flakes, and cayenne. Stir together in the oil for a minute, making a loose paste. Add the chicken, stir to coat as evenly as possible in the curry/oil paste. Let chicken cook for 3-4 minutes, stirring to prevent burning, then add the potatoes and stir to coat. Once the potatoes are coated, add coconut milk and chicken broth. Stir in 1/2 the basil, green onion, and cilantro. Also stir in the sliced Bell pepper. Simmer on medium low for 15-20 minutes (with lid preferably), or until the potatoes are tender. Add remaining herbs & serve. Makes 2-3 bowls, perfect for a cool fall weekend!
I know this may look like a lot of work, but prep and cook time combined is less than an hour. The herb measurements are guesses too. I eyeball about a handful of each before I chop them, and the result looks to be about 1/4 to 1/3 of a cup of each.
As I’ve said before (and will undoubtedly say again) feel free to make changes as you see fit! Want it thicker? Use less broth. Don’t like bell peppers? Use carrots & onions. Want some sweetness to offset the heat? Toss in a few mint leaves. Want a vegetarian version? Use tofu and vegetable broth. There are endless combinations.