Chicken and Vegetable Curry
MMK’s Chicken and Vegetable Curry
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 medium-sized onion (cubed roughly)
- 4 cloves garlic (minced)
- 1 kilo (chicken, cut into desired pieces)
- 1 tbsp ginger (or turmeric powder)
- 1 tbsp curry powder
- Salt to taste
- 3 tbsp cooking oil
- ½ cup water
- 1 medium-sized eggplant (halved and sliced roughly)
- 1 medium-sized carrot (halved and sliced diagonally)
- 100 g pumpkin (diced)
- 1 cup cauliflower florets
- 100 g green beans (cleaned and cut into 3” lengths)
- Parsley leaves (cut up as toppings (optional))
Instructions
- Sautee garlic in oil over medium heat till golden brown then add onions and continue to cook till wilted.
- Add ginger powder and stir until aromatic, then add curry powder and continue to stir for another minute.
- Add chicken pieces and salt. Stir occasionally until the chicken drains of its juices. Add water and let boil.
- Add green beans, eggplant and carrots and cook for 20 minutes stirring occasionally, adding the cauliflower last. Leave to cook till cauliflower are half-done.
- Turn off fire and add parsley leaves.
Notes
Grated fresh ginger is a healthier replacement for ginger powder. Sautee in oil till browned before adding garlic and onions! Nicer!