Recipe | Ginger Curried Chicken & Vegetables

This is one that took a little TLC. When I first came across the recipe, it sounded good enough, but the online comments were full of people proclaiming it 'bland' and even the ingredients sounded a little flat. With my then-very remedial cooking skills, I used the more seasoned cooks' commentary and a little of my personal preferences to figure out what additions and substitutions would make this a worthwhile meal. The coconut milk and Sriracha make this a bit more of a spicy curry sauce and the vegetables make it a more well-rounded dinner. What started out as a so-so recipe has become one of our spicy and satisfying cold-weather staples. Hopefully, you will come to enjoy it as much as we do.


Ginger Curried Chicken and Vegetables

1/3 cup + 2 tbsp tomato paste
1 cup coconut milk
2-4 tbsp Sriracha (adjust to heat preferences)
4 cloves garlic, chopped
2 tbsp curry powder
1 tbsp fresh grated ginger
1-1/4 tsp ground cumin
1 medium onion, chopped
3-4 cups various chopped vegetables (I like zucchini, carrots, red bell pepper and small, quartered potatoes*)
4 chicken breasts, cut into medium-sized chunks
salt and pepper
1-1/2 cups jasmine rice
1/2 cup plain whole-milk Greek yogurt
2 green onions, thinly sliced

Pre-heat oven to 325F/160C on convection setting. In a 4-6 quart dutch oven, whisk together the tomato paste, coconut milk, Sriracha, garlic, curry powder, ginger and cumin. Add onion and vegetables, stir to combine. Place chicken on top and season with salt and pepper. Cover and cook until chicken is cooked through and tender, about an hour, checking and stirring contents after about 45 minutes. Twenty minutes before serving, cook rice according to directions. Just before serving, add the yogurt and 1/2 tsp more salt to curry and stir to combine. Serve with the rice and sprinkle with chopped green onion.

* If using potatoes, boil first for about 5-7 minutes to soften before adding them to the pot


Adapted from this Real Simple recipe