Chicken Curry with Carrots & Turnips
Even though the holidays are happy times filled with lots of gatherings and events, it seems as if many people have the misfortune of getting sick during this time of year. It sucks to miss out on a feast at your grandparents’ if you’re stuck at home with a box of tissue next to you.
We’re not doctors, so we can’t make it go away (or keep it from coming, if you are one of the lucky ones who hasn’t been attacked by a cold yet), but we do have something that will make everyone feel better:
Our latest recipe for Chicken Curry.
“This was great! My fiance gave me a “please save this recipe” so that’s got to be good, right?”
Inspired by classic Thai curries, this dish uses coconut milk to balance spicy red or yellow curry flavors. And as characteristic of Thai curries, this sauce is brothier, but that’s why it’s the perfect remedy. A thin, soup-like sauce will comfort you and warm you up in no time.
Loading up on chunks of chicken, carrots, and turnips makes this a hearty and filling meal that will surely get your appetite back to its normal state. The fragrant and spicy flavors of the curry will clear your sinuses and allow you to enjoy every bite.
Best of all, it’s super easy to make. We’re not against making our own homemade curry pastes, but we’ve come to realize that there’s nothing wrong with shortcuts. That means that we have more time to do other things, such as create more delicious recipes like this one! So if we can take a shortcut once in awhile (and still keep healthy), then why not?
If you enjoy making your own homemade curry pastes, more power to you! But we’ll stick with keeping the store-bought ones around, especially since they freeze well, too.
“My hubby made it for me and it was the best curry I’ve ever had…better than any restaurant.”
If at anytime you’re feeling a little under the weather, all you have to do is pop some out of the freezer, and make a comforting, flavorful meal that will make you feel a whole lot better. (Or better yet, have someone else make this for you!)
And if you don’t have the sniffles at all, you can still enjoy this recipe. It’s just the thing to keep you warm and happy on cold days like these.
Here are some other comforting curry dishes, so you won’t have to worry about not knowing what to do with leftover curry paste:
For More Smarts:
- Get creative and learn the basics of making a Thai curry here, so that you can add the ingredients of your choice. Also, with all the different curry pastes and vegetable and meat combos, you won’t have to eat the same thing over and over again.
- If you have extra curry sauce, don’t waste the yumminess! Spoon it up and use it to add more flavor to veggies and grains.
There’s a bit of chopping involved in this, but once that’s done, everything gets tossed into a pot and cooked together. These how-to videos will also show you how to chop quickly and efficiently:
A Dutch oven can be used for many things. You can use it to cook both the rice and the curry in this recipe.
If you don’t have a Dutch oven, a saucepan will also get the job done.
For more kitchen and equipment and tool smarts, visit our ‘Essential Kitchen Cookware and Tools’
- Chicken breasts – 2, chopped
- Onion (small) – 1, chopped
- Turnip – 1, chopped
- Carrots (medium) – 4, chopped
- Cilantro – 1/4 bunch, chopped
- Rice (brown or white) – 3/4 cups, uncooked (this makes enough for two meals)
- Coconut milk – 1 1/2 cup
- Thai curry paste – yellow or red – 2 tbsp
- Chicken stock – 1 1/2 cups
- Fish sauce – 2 tbsp
- Brown sugar – 1 tbsp
- Lime – 1, juice of
- Chicken – Chop into bite-sized pieces. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Onions / Turnips / Carrots / Cilantro – Prep as directed. (Can be done up to 3 days ahead)
- Rice – For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it’s absorbed all the water. If it’s not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Heat a Dutch oven or saucepan over medium-high heat.
- Whisk together coconut milk and curry paste. Once it’s simmering, add in onions and saute until softened, ~3 minutes.
- Fold in chicken and turnips. Cook for ~3 minutes and then add chicken stock, fish sauce, and brown sugar. Cover and bring to a boil.
- Once boiling, add in carrots and simmer covered for 10 to 15 minutes until turnips and carrots are cooked through.
- Remove from heat and finish with lime juice. Season to taste with more curry paste (for more herbal notes), more sugar (for more sweetness), or more fish sauce (for more saltiness).
- Enjoy over rice with chopped cilantro.