I’d been really craving some Indian take out and Nick had mentioned he wanted “something Asian” for dinner, so I decided to make one of my favorites – chicken curry. I took the lazy way out by purchasing curry paste, and the meal came together quickly but was still able to get the flavors of something that’s been cooking all day.
This meal was a spicy one, but the sweetness of the raisins and the coconut milk balance it out so it’s not overwhelming. Careful, the raisins sink to the bottom, so make sure you pick around to get some! Curry is a great dish for cleaning out the refrigerator as well, I needed to use up some carrots and spinach, so that’s what went in. I’d also recommend mushrooms, eggplant, bell peppers, snap peas, or asparagus. Just keep in mind that different veggies require different cook times, anything already soft should go in at the end so that it doesn’t get mushy.
Indian Style Chicken Curry
- 1 medium yellow onion, diced
- 4 medium carrots, diced
- 2 pounds boneless, skinless chicken thighs, cubed
- 6 oz red curry paste
- 4 cloves garlic, grated
- 1 cinnamon stick
- 3 bay leaves
- 14 oz light coconut milk, well stirred
- 14 oz stewed tomatoes with liquid
- 16 oz baby spinach
- 1 cup golden raisins
Heat some oil in a large Dutch oven and brown the onion and carrots adding a good pinch of salt. When the veggies start to soften, add the chicken and brown on all sides.
Once you can’t see any more pink on the chicken, create a well in the center and add the curry paste, garlic, cinnamon, and bay leaves. When the mixture becomes fragrant, after about one minute, stir everything to combine well.
Pour in the coconut milk and the tomatoes and bring everything to a simmer. Cover and allow the curry to continue simmering for 20 minutes, turning down the heat as needed to keep it from boiling.
Just before serving, stir in the spinach until it’s wilted and then mix in the raisins. Serve over rice.