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Madras Curry Vegan Or Chicken

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Ingredients

Adjust Servings:
2 teaspoons peanut oil
1 cup turnip diced
1 cup carrot cut into 1/4 inch roundels
1 cup yellow onion diced
1/2 cup chicken breasts (optional) or 1/2 cup chicken thigh diced (optional)
2 - 4 tablespoons freshly ground madras curry powder (almost any curry will do nicely but my favorite is the madras)
2 cups chicken stock or 2 cups vegetable stock
1 cup potato diced 1/4 inch
1 tablespoon jalapeno seeded vained minced

Nutritional information

93.2
Calories
25 g
Calories From Fat
2.9 g
Total Fat
0.6 g
Saturated Fat
2.4 mg
Cholesterol
145 mg
Sodium
14.3 g
Carbs
2.5 g
Dietary Fiber
4.3 g
Sugars
3.4 g
Protein
134g
Serving Size

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Madras Curry Vegan Or Chicken

Features:
    Cuisine:

    I was looking for something easy to heat at work for lunches in winter, and this perfectly fit the bill. Good flavours and very healthy, what more can I ask for? It was also great to cook on my OAMC day (which is actually once a week), because I could make other dishes while it simmered away. Thanks!

    • 230 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Madras Curry (Vegan or Chicken),This is from the site for World Merchants, an incredable spice and tea shop hidden below The Pike Place Market in Seattle. The owner, Tony Hill is a fanatic for good food. His spice blends are shipped un-ground if requested. I run just enough for each recipe through a black Braun coffee mill (Not the white one I grind coffee in.)minutes before use. I am slowly working my way through his shop. It is amazing how much I don’t know about spices, but I am Learning.,I was looking for something easy to heat at work for lunches in winter, and this perfectly fit the bill. Good flavours and very healthy, what more can I ask for? It was also great to cook on my OAMC day (which is actually once a week), because I could make other dishes while it simmered away. Thanks!,Yummy! used a shortcut for the chicken stock : 2-3 chicken bouillon cubes with 2 cups water (not the real thing, but will do when short on time!) Added a red pepper (b/c I always add red pepper!), served with parboiled rice & green beans. Thanks for posting!


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    Steps

    1
    Done

    Heat a Heavy Stock Pot, Add Oil.

    2
    Done

    Add Turnips, Carrots, Onions, and Chicken (if Used).

    3
    Done

    Saute 'til Slightly Carmelized.

    4
    Done

    Add Curry Powder, Continue to Saute (stir Fry)'til the Curry Coats All of the Vegetables and Chicken.

    5
    Done

    Add Water to Barely Cover Ingredients, Simmer Very Slowly For 2 Hours.

    6
    Done

    Add Water to Keep the Mixture Covered.

    7
    Done

    Add Stock, Potato, and Chilies.

    8
    Done

    Cook and Reduce For Another Hour or So 'til the Potatoes Break Apart and Thicken the Dish.

    9
    Done

    Serve Over Basmati Rice Cooked With a Few Green Cardamom Pods or a Cinnamon Stick or a Few Strands of Safron.

    10
    Done

    a Nice Sangria Goes Very, Very Well With This Dish.

    Avatar Of Joseph Chambers

    Joseph Chambers

    Culinary explorer eager to travel the world through its flavors and ingredients.

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