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Easy Chicken and Vegetable Curry
From Foothills Market
<p>Although the original recipe calls for chicken, this recipe can be adapted to use other types of protein, such as lamb or beef. It could also be made vegetarian by using tofu.</p>Source: The Defined Dish - https://thedefineddish.com/easy-chicken-and-vegetable-curry/ (Entered by Market Manager)
Serves: 4 servings
Ingredients
2 Tbsp
Avocado oil
2 tsp
Curry powder
1 tsp
Turmeric
1/2 Tsp
Garlic powder
1/2 tsp
Ground ginger
1 lb
Boneless, skinless chicken breast or thighs
1
Medium onion, diced
1 tsp
Salt
1/2 tsp
Ground black pepper
1
Medium sweet potato, peeled and diced in
2 cups
Broccoli florets
1 Tbsp
Tomato paste
1 can (13.5 oz)
Unsweetened coconut milk
2 tsp
Cornstarch
1/4 cup
Chicken or vegetable broth
Cilantro
Hot cooked rice
Step by Step Instructions
- Heat oil in a skillet over medium heat. Add curry powder, turmeric, garlic powder and ginger, and toast, stirring, until fragrant and well-combined, 1-2 minutes.
- Add the chicken, onion, salt and pepper and toss until evenly coated in the spices. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes.
- Add the sweet potatoes, broccoli and tomato paste and toss into the mixture until evenly combined. Add the coconut milk and stir until well-combined.
- In a small bowl, whisk the cornstarch and chicken broth until well-combined and smooth. Pour into the curry, stirring, until well-combined.
- Bring the curry to a gentle simmer and cook, uncovered, until the sweet potatoes are fork tender, about 15-20 minutes.
- Serve over hot cooked rice and garnish with chopped cilantro, if desired