chicken and carrot curry.

Adapted from Good Food.

We both love a good curry recipe, but this is one for the books! Carefully balancing sweet and spicy, warm and flavourful, and light but hearty, this curry dish is a welcomed meal for a cool, fall evening.  The chicken is tender, the carrots add that perfect amount of crunch and texture, and the spice blend is perfect on your palette.  We added our own spin to the recipe to give it a little extra heat, and complimented the curry with fresh basmati rice and garlic naan bread.  Complimented by a bottle of homemade red wine, we turned on some of our favourite Canadian music from Blue Rodeo and enjoyed a romantic curry dinner for two.  It was the perfect Thanksgiving date night.

print recipe >>​

ingredients.
Serves 2-3

1 ¼ cups basmati rice
1 tbsp. butter
½ tsp salt
1 2/3 cups of water
2 boneless chicken breasts
¾ cup coconut milk
3 medium to large carrots
40g ginger

1 can diced tomatoes
1 medium yellow onion
1 bunch cilantro
4 garlic cloves
1 tsp dried chili flakes
1 ¼ tsp sumac
½ tbsp curry spice blend
 Olive Oil

instructions.

1. PREP IT. Rinse the rice several times in cold water in a strainer until the water runs clean; drain very well.  Melt butter in a small pot on medium heat and add the strained rice, stirring frequently for 2-5 minutes. Stir in the salt and water, bringing the pot to a boil on high heat.  Once boiling, cover the pot, reduce it to simmer and cook for about 20-25 minutes or until the water is absorbed.  Remove from heat and let sit covered.
   ​
   Once the rice is boiling, pat the chicken dry with a paper towel and cut into cubes.  Place cubes in a bowl, drizzle with a little olive oil and season with salt and pepper; mix well.  Heat a large pot on medium heat with a drizzle of oil. As the pot heats, cut the carrot into ½ cm slices and dice the onion.  Peel and mince the garlic and ginger separately, then coarsely chop the cilantro.
   
   Once the pot is warm, add the chicken and cook until all the cubes are golden brown.  Set the chicken cubes aside in a warm place.
   
   
2. COOK & SIMMER.  After the chicken has been removed from the pot, add another drizzle of oil and cook the onions stirring frequently.  Once the onions are soft, add in the garlic, carrots, spice blend, ginger and chili flakes.  Stir together and cook for 1-2 minutes.
   
   Once the pot is aromatic, add in the cooked chicken, coconut milk, sumac, half the cilantro, and the can of tomatoes.  Cook and stir regularly for 12-15 minutes or until the sauce has reduced by about half. 
   
   
3. FINISH & ENJOY.  Once the sauce has reduced, add the remainder of the cilantro and season with a dash of salt and pepper.  Remove from heat and let sit for 2-3 minutes.  Fluff the rice with a fork and scoop into a bowl. Gently cover the basmati rice with the curry sauce and enjoy! 
   

Love this recipe? Share it!

#takesomethingout