Curried Cauliflower & Chicken Stew
This fragrant and flavorful coconut curry chicken stew is a delightful blend of tender chicken, vibrant vegetables, and aromatic spices, all simmered in a rich coconut milk sauce. The warm and comforting dish pairs perfectly with fluffy steamed rice, making it a satisfying meal that's sure to please your taste buds. Experience the exotic flavors of Asia right in your own kitchen with this easy and delicious recipe.
— Constant Cookbook
Ingredients
- 1 small yellow onion, coarsely chopped
- 2 Tbs. chopped fresh ginger
- 3 garlic cloves, chopped
- 1 Tbs. curry powder
- 1/2 tsp. salt, plus more, to taste
- 2 Tbs. corn or peanut oil
- 3/4 lb. tomatoes, seeded and chopped
- 1 can (13 1/2 fl. oz.) unsweetened coconut milk
- 1 lb. boneless, skinless chicken thighs, cut into large cubes
- 1 small head cauliflower, cut into florets
- 1/4 lb. green beans, trimmed and cut into 2-inch pieces
- Steamed rice for serving
Instructions
- <b>Prepare the aromatics and spice mixture</b>
- In a blender, combine 1 Tbs. water with the onion, ginger and garlic and process until a paste forms. In a small bowl, stir together the curry powder and the 1/2 tsp. salt.
- <b>Cook the chicken</b>
- Heat a large fry pan over high heat until very hot and add the oil. Add the onion-garlic paste and saut&#233; just until it begins to brown, about 5 minutes. Stir in the spice mixture and saut&#233; until fragrant, about 10 seconds. Add the tomatoes and cook, stirring occasionally, until they begin to break down, about 5 minutes. Stir in the coconut milk and 1/2 cup water, bring to a simmer and stir in the chicken pieces. Cover, reduce the heat to low and simmer until the stew thickens, about 20 minutes.
- <b>Cook the vegetables</b>
- Uncover and stir in the cauliflower and green beans. Re-cover and continue to cook until the vegetables are tender, 15 to 20 minutes. Season with salt. Serve the stew with steamed rice. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<I> Asian,</I> by Farina Wong Kingsley (Oxmoor House, 2007).
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