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Recipe Detail Page
Chicken Summer Vegetable Curry
Summer 2019
Fresh summer veggies and le_over Big-Batch Tandoori Chicken; it ony takes a quick sauté and you’ll have a scrumptious one-pan curry for dinner. A bed of rice adds heft. If you like a richer, saucy curry use the coconut milk, but good ol’ water works well, too. For a mild red curry, you can substitute 2 tbsp (30 mL) tandoori curry paste for the curry powder. If you don’t have any leftover raita, stir some chopped fresh cilantro into plain yogurt to dollop on top—it_provides another perfect finishing touch.
Serves 4
2 tbsp (30 mL) canola oil
1 onion, thinly sliced
1 tbsp (15 mL) minced ginger
2 cloves garlic, minced
1 tbsp (15 mL) curry powder
Salt and freshly ground pepper
1 small eggplant, cut into small chunks
2 zucchini, cut into small chunks
3 tomatoes, chopped
1 cup (250 mL) water or coconut milk
4 oz (115 g) green beans, chopped
6 pieces leftover Big-Batch Tandoori Chicken, torn into chunks
Sriracha (optional)
Naan and/or hot cooked rice
Leftover Raita
1 Heat oil in a large, deep skillet over medium heat. Add onion and cook, stirring, for about 5 minutes or until softened and just starting to lightly brown. Add ginger, garlic, curry powder, 1 tsp (5 mL) salt and pepper to taste. Cook, stirring, for 2 minutes or until fragrant.
2 Add eggplant and zucchini. Cook, stirring often, for about 5 minutes or until liquid is released and vegetables start to brown (add a splash of the water if the pan gets too dry). Add tomatoes and cook, stirring often, for about 5 minutes or until juices are released. Stir in water (or coconut milk) and bring to a boil, scraping up any brown bits stuck to pan.
3 Stir in green beans and chicken, cover, and reduce heat to a simmer. Simmer for about 5 minutes or until beans are tender-crisp and chicken is hot. Season to taste with salt and Sriracha.
4 Meanwhile, warm naan on a grill or in the oven, if desired.
5 Serve hot curry over rice, if desired, with naan on the side and with raita dolloped on top.
Serves 4
