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Chicken Curry

A luxurious curry sauce create from a yellow curry paste and coconut milk topped on a variety of vegetables and chicken.
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 3

Ingredients

  • 2 chicken breasts cubed
  • 1 tablespoon olive oil
  • 1 tablespoon garam masala
  • 1 tablespoon cumin
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 cup fat-free plain Greek yogurt
  • 1 red pepper rough chopped
  • 2 stalks baby bok choy chopped
  • 1 head cauliflower cut into florets
  • 8 - 10 baby carrots chopped
  • 6 - 8 button mushrooms quartered
  • 1/4 head of red cabbage diced
  • 1/4 cup yellow curry paste
  • 1 14.5 ounce can of diced tomatoes
  • 3/4 cup coconut milk
  • 2 cups red lentils
  • 2 tablespoons ghee divided

Instructions

  1. Cook the lentils according to the bag instructions.
  2. Put the cauliflower on a baking tray. Drizzle with olive oil.
  3. Bake in a 325 degree oven for 10 minutes.
  4. Turn the oven to a low broil and broil for 5 minutes.
  5. Remove from oven and set aside.
  6. Take the spices and combine with the oil and mix well.
  7. Add the yogurt, mix well.
  8. Rub into the chicken and refrigerate for at least a couple of hours and overnight if you have time.
  9. Put 1 tablespoon of the ghee in a skillet on medium heat.
  10. Add the chicken and brown on all sides - 5 - 6 minutes
  11. Remove from the skillet and set aside.
  12. Add the last tablespoon of ghee to the same skillet.
  13. Add in the yellow curry paste and cook for 2 minutes.
  14. Next, add in the diced tomatoes and there juice.
  15. Cook for 1 minute.
  16. Add in the coconut milk and cook for 3 - 4 minutes.
  17. Add all of the vegetables to the sauce. Cover the pan and let simmer for 10 minutes.
  18. Add back in the chicken and simmer for 5 minutes.
  19. Serve over the red lentils.
  20. Enjoy!