Some nights, nothing but a chicken curry will do. Kathy Queen of Swanton submitted this recipe for a chicken and vegetable curry that takes a little time to prepare, but the results should be worth it. Any vegetables can be used — she suggests trying zucchini, yellow squash, or sweet potatoes — and she recommends serving it over brown rice, quinoa, or couscous.
Chicken and Vegetable Curry
3 pounds chicken parts
2 teaspoons salt, divided
¾ teaspoon turmeric, divided
1-2 tablespoons canola oil
1 medium onion, quartered
2 ribs celery, cut into large chunks
2 carrots cut into large chunks
1 bell pepper, red or yellow, chopped
2 teaspoons curry powder
¼ teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon ginger
2 tablespoons flour
1 bay leaf
2 cups chicken broth
2 tomatoes, skinned and chopped
1 bay leaf
Rub chicken with 1 teaspoon salt and ¼ teaspoon turmeric. Heat oil in a large, heavy skillet over medium-high heat, and brown chicken on both sides. Remove chicken with tongs and set aside. Add onions, celery, carrots, and bell peppers to oil left in pan, and sauté until barely tender. Stir in curry powder and remaining ½ teaspoon turmeric, and cook 2 minutes. Sprinkle with cinnamon, cloves, ginger, and flour and cook, stirring, for 5 seconds. Add chicken broth, tomatoes, bay leaf, and remaining 1 teaspoon salt, and bring to a boil, stirring occasionally. Return chicken to skillet, lower heat to a simmer, cover, and cook over low heat until chicken is tender, about 30 minutes.
Yield: 6-8 servings
— Kathy Queen
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