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Friday, 10 October 2014

Quick Curry Chicken & Veggies

While I love making proper Indian dishes, sometimes one that is just thrown together with fresh veggies and a nice curry powder makes a wonderful, filling dish.  Perfect for the fall when the days are getting cooler.  And wonderful with the easy thin GF Naan bread.

Fresh quick curry w/ veggies & chicken served over brown basmati rice with a side of fresh GF Naan

Quick Curry Chicken & Veggies
Serves ~4-6

This takes ~40 minutes to cook & simmer.  So, start some brown or plain basmati rice cooking, if desired.  You can also serve this with some quick GF Naan bread.

Heat in a large high-sided frying pan over medium to medium-high heat:
2 Tbsp butter
2 Tbsp olive oil 

Add & cook ~2-3 minutes, until starting to become tender:
1/2 onion, chopped

Add and cook 1 minute:
3 cloves garlic, finely chopped

Add, cooking 2-3 minutes:
1 medium zucchini, chopped

Add to the pan and allow to cook, stirring regularly for ~3 minutes:
4 Tbsp curry powder (more or less, to taste - it really depends on the strength of your curry powder blend)

Add to pan, cook 10 minutes, stirring occasionally:
3 1/2 - 4 cups chopped fresh tomatoes

Add, allowing mixture to come to a boil/simmer:
3 cups cooked chicken, chopped (more or less, to taste)

Put a lid on your pan.  Lower heat, and allow curry to simmer at least 20 minutes before serving, stirring occasionally.  If your curry not as thick as you'd like, you can remove the lid to allow excess liquid to evaporate.

Serve with a side of basmati rice and/or fresh GF naan bread. Enjoy!

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