Recipe courtesy of Robert Irvine
Episode: Double Jeopardy
Total:
1 hr 25 min
Active:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a large saucepan over medium heat, add the oil. When the oil is hot add the onions, garlic and curry powder and saute until the onions are translucent. Add the chicken cubes and saute until cooked through. Stir in the carrots, cauliflower, potatoes, and celery and continue cooking for 5 minutes more. Add the tomato paste and flour and stir until incorporated. Pour in the chicken stock and coconut milk and stir until mixed thoroughly. Reduce the heat to a simmer, season with salt and pepper, to taste, and cook for another 30 minutes.

At this point, check to see if the vegetables are cooked through and tender. To finish add the cilantro and adjust seasoning with salt and pepper. Transfer to a serving bowl and serve with cooked rice, if desired.

Cook's Note: for additional sweetness, shredded coconut can be toasted and served as a garnish. Also, if the curry seems a little thin, it can be thickened with a little cornstarch.

IDEAS YOU'LL LOVE

Chicken Marsala

Recipe courtesy of Robert Irvine

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken and Mushrooms with Rigatoni

Recipe courtesy of Rachael Ray

Cashew Chicken

Recipe courtesy of Ree Drummond

Chicken Enchiladas

Recipe courtesy of Ree Drummond

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking