Veggie Loaded Yellow Chicken Curry (GF, DF, Kid-friendly)
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I’m not sure about you, but since this quarrantine started, I’ve been finding a LOT of pleasure in trying and perfecting new recipes. The fact that I also really love soups and curry and am due to give birth to a baby literally any day now has got me making all kinds of soup concitions for freezing for when baby gets here.
I happen to really love curry. I know its not everyones jam, and thats cool. But my family and I are big fans and this curry is THE BEST. I am not picky about it either - I will literally eat any time of curry - Thai curry, Indian curry, you name it. Just give me anything and everything made with lots of spice and veggies over rice and I’m down for it.
My kids, however, aren’t always down with the spice. I make this Thai Red Curry all the time for the family but one of my kiddos is not a big fan because he says its too spicy.
I wanted to make a more mild, savory yellow curry that resembles more of a Masaman Thai Curry that we order when we got out for Thai food. Its typically made with lots of vegetables and usually has some sort of potatoes as the base and the broth is flavorful but slightly sweet instead of spicy.
So I did what any good foodie would do and tried to figure out how you even make yellow curry to begin with by scouring lots of recipes on the internet. After reading lots of recipes, I had to then figured out what types of veggies, spices and sweeteners I wanted to use in my own recipe. I decided to keep it basic and add broccoli, potatoes, peas and carrots.
I was so excited and surprised that my son who typically “hates when I make curry (his own words)” gave this curry a thumbs up and asked for seconds! I was totally beaming, actually.
So while I can’t really promise to you that your littles will love it like mine do, I can promise that its not super spicy and its got a great, mild sweet flavor to it. I can also promise you that its very nutritious and nourishing! Its made with chicken, peas, carrots, onions, garlic, broccoli and potatoes and delicious, sweet, full fat coconut milk so you won’t have to worry about getting in your dose of fiber for the day.
But yes, needless to say, I’ll be adding this sweet yellow curry to the regular meal rotation around here and I’ve definitely stocked up the freezer with it for when baby comes and my life gets a whole lot more hectic.
First, a few notes on the recipe first before I show you how to make it.
RECIPE NOTES:
You can make it with:
1) skinless, boneless chicken thighs or
2) a rotisserie chicken (if you’re in a pinch for time).
Personally, I like it better with boneless chicken thighs but I have made it both ways when I’m in a pinch for time and it’s turned out delicious both times. The benefit for making it with chicken thighs is that the meat will come out more tender. Sometimes rotisserie chicken can dry out a bit when you cook them in soups or stews. Anyway, I’ll explain how to do it either way.
You can also use:
Fresh broccoli or frozen
PANTRY STAPLES YOU’LL NEED
You’re going to need a few basic staples. Obviously, you’ll need your choice of grain to pour it over - I went with basmati brown rice this time but you could also use quinoa or regular white rice. You’ll also need full fat canned coconut milk, agave or maple syrup to sweeten it, ground turmeric, garlic powder and some good curry powder.
You’ll also need a really large pot to cook it in. I like to use my favorite ceramic dutch oven for dishes like this but a large stainless steel pot will work too.
Ok, one more thing. I haven’t mentioned about the leftovers. I have NO idea why (it blows my mind every time) but for some reason when you make this curry, it tastes 10 times better warmed up for leftovers the next day too. Its just the perfect healthy meal to have on hand for quick lunches or even to freeze in the freezer and re-heat.
Alrighty friends, I think I’ve prepared you enough. Let’s make some curry!
Serves: 8-10
Cooking time: 1 hour 15 minutes
Veggie Loaded Yellow Chicken Curry (GF, DF, Kid-friendly)
Serves: 8-10
Cooking time: 1 hour 15 minutes
INGREDIENTS:
2 packs of organic boneless skinless chicken thighs (around 8 thighs total) alternatively, you can use shredded rotisserie chicken (around 4 cups) if you’re in a pinch for time
2 large yellow onions
3 cloves garlic
2 cans full fat coconut milk
1/3 cup agave syrup or maple syrup (this is the brand I used)
8-10 cups of good chicken stock, preferrably homemade
5-6 small red potatoes (roughly chopped into 1/2 inch cubes)
2 cups chopped carrots
3 cups broccoli florets (slightly steamed)
16 oz frozen peas
good olive oil
5 tsp curry powder
2 tsp garlic powder
1 tsp turmeric powder
sea salt and freshly ground black pepper
2 tsp fresh basil for garnishing
INSTRUCTIONS:
Prepare your rice ahead of time as directed on the back of the package.
If you’re using frozen broccoli, let it thaw out first. If you’re using fresh broccoli, steam it for about 10 minutes while you cook the rice. You can skip this part if you’re in a hurry.
In a large ceramic or stainless steel pot, heat up your olive oil over medium heat. Add in chicken thighs right into the oil when it gets hot. Cook the thighs for about 3 minutes on each side (they will only be par-cooked on the outside at this point) and then remove them from the pan onto a cutting board. If you are using pre-cooked shredded rotisserie chicken, skip this step and we will add the chicken at the end.
Right in the same pot, add in the diced onion and garlic and stir for about 5 minutes until the onions become tender.
Add in the carrots, broccoli and potatoes and cook on medium low until the veggies become tender (this will take about 8-10 minutes)
Once the veggies are tender, remove them onto a plate or bowl.
Chop your chicken thighs into 1 inch strips and set aside.
In the same pot and with the same oil, add in your two cans of coconut milk and bring to low medium heat. Once it begins to heat up, add in all your spices and whisk the spices together with a whisk to blend. It should turn brigh orangish yellow.
Then, add in your sweetener (agave or maple syrup) and then chicken stock and stir. Add your vegetables and chicken back into the pot and stir. Add your salt and pepper at this point too.
Now you will bring the whole curry to a low simmer. After it begins to bubble, lower the heat and simmer, partially covered, for 45 minutes to 1 hour.
When its ready, let it cool for about 10 minutes. Add the fresh basil on top and season with any additional salt and pepper you might want. Serve it over rice.
Note: If you’re using pre-cooked chicken, you will add it to the pot at the last 10-15 minutes of simmering to avoid drying the meat out too much.
Enjoy!
