Chicken Curry
Curry paste can be found in the Asian section of most grocery stores or in Asian markets. Curry paste is a blend of oils and spices. For this recipe, choose from mild, <g class="gr_ gr_41 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="41" data-gr-id="41">komia</g> or hot curry pastes according to taste.
  • 1 tbsp canola oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 tsp finely grated ginger
  • 3 tbsp mild curry paste
  • 14 oz (398 ml) can coconut milk
  • 1 cup chicken broth (your own or store bought)
  • 1 lb (500 g) skinless, boneless chicken thighs, quartered
  • ¾ lb (375 g) yam (orange sweet potato), chopped
  • ½ cup dark raisins
  • ½ cup green peas, rinsed and drained
  • 3 cups baby spinach leaves
  1. Heat the oil in a large frying pan over medium high heat.
  2. Add the onion, garlic and ginger and cook, stirring occasionally, for about 5 minutes or until the onion is softened.
  3. Add the curry paste and cook for about one minute or until fragrant.
  4. Add the coconut milk and chicken broth and bring to a boil.
  5. Reduce the heat to medium and add the chicken, yam and raisins.
  6. Cook, uncovered, stirring occasionally, for about 20 minutes or until the chicken is tender.
  7. Stir in the peas and spinach and cook for about 5 minutes or until hot.
Make Ahead: The curry can be made 3 days ahead and stored in airtight containers in the refrigerator or store in the freezer in airtight containers for up to 3 months.

Serving Suggestion: Serve the curry with mango chutney, plain <g class="gr_ gr_46 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="46" data-gr-id="46">yogurt</g> and steamed basmati or jasmine rice.