2 medium carrots, peeled and cut into 1/4-inch thick slices
8 ounce russet potato, peeled and cut into 1-inch pieces
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground coriander
1/4 tsp cayenne
1 pound boneless skinless chicken breast, cut into 1-inch pieces
14 ounces unsweetened coconut milk
2 TBSP soy sauce
1/2 cup roughly chopped peanuts
DIRECTIONS
Start the rice: Stir together the rice and water in a medium-size saucepan over medium-high heat and bring to a boil. Cover the pan and reduce the heat to low. Simmer the rice over low heat, WITHOUT REMOVING THE LID, for 10 minutes. After 10 minutes KEEP THE LID on and turn off the heat. Let the rice sit while covered for 15 minutes.
Add the shallots, tomatoes, garlic, ginger, lime zest, and lime juice to a blender or food processor and blend until finely chopped.
Heat the oil in a dutch oven over medium-high heat. Add the shallot mixture to the pot and cook, stirring often, until mixture is thickened into a paste and begins to darken, about 10 minutes.
Add the carrots, potatoes, cumin, cinnamon, cardamom, cloves, salt, black pepper, coriander, and cayenne. Stir together until the carrots and potatoes are well coated in the spices.
Stir in the coconut milk and soy sauce and bring to a boil.
When it begins boiling stir in the chicken then place a lid on the dutch oven and reduce the heat to medium-low. Simmer while covered over medium-low heat, stirring occasionally, for about 30 minutes or until chicken is cooked through and potatoes and carrots are tender.
Taste the curry and season with salt & pepper to taste.
Fluff the rice with a fork and serve the curry over the steamed rice topped with the chopped peanuts.
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