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This was a hit at our Saturday cooking class.  All the young chefs enjoyed chopping all the veggies that this recipe calls for.  At home, have your little ones help you by using a safe knife.  In our school we use Curious Chef brand.  Even though  this may not be the most kid friendly dish, they all finished their plate. easy+curry+chicken+recipe2

Chicken and Vegetables Curry

Course Main Dish
Cuisine Indian
Servings 4 Servings
Author Chef Maria Cummins

Ingredients

  • 2 tablespoons vegetable oil
  • 3 tablespoons red Thai curry paste
  • 1 yellow onion sliced with the grain
  • 2 chicken breasts cut into cubes
  • Salt and freshly ground black pepper
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups chopped carrots
  • 1 teaspoon dried basil
  • 3 cloves garlic minced
  • 1/2 Zest of lime
  • 1 1/4 cups coconut milk
  • 1/4 cup chicken stock
  • 14-ounce diced tomatoes

Instructions

  • Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

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