Quick Indian Chicken Curry
This dish is all about deliberately building flavor, step by step.
Watch the video a couple of times; keeping in mind that the video is time lapsed, so follow the directions if it is your first time with these flavors. Take care to not burn the seeds or garlic. Store-bought organic rotisserie chickens work well for convenience in this dish, but any cooked organic chicken meat will work, especially if it is pulled. If you don’t eat or desire chicken, make the sauce and simply toss in vegetables, fish, or any protein of your choice.
The Quick Indian Chicken Curry is potent and extra nutrient-dense when made with this bone broth.
Learn more in the video below:
Quick Indian Chicken Curry
Total time: 40 minutes
Feeds: 6-7
Yields: 3 quarts
Kitchen equipment needed: 5qt or larger Dutch oven or straight–edged skillet.
Ingredients
3 tablespoons cooking fat: coconut oil, ghee, or schmaltz (chicken fat)
2 teaspoons yellow or black mustard seeds
14 cardamom pods, smashed with a knife
1 teaspoon cumin seeds
8 cloves peeled garlic, thinly sliced
4 tablespoons minced fresh ginger
1 cinnamon stick, or ½ teaspoon ground cinnamon
5 bay leaves (optional)
2 teaspoons turmeric
2 cups onion, ¼” diced, about 1 small onion
2 cups carrots, sliced into ¼” circles, about 2 large carrots
3 cups cauliflower florets, cut into 1” florets
2 ½ teaspoons high mineral sea salt
½ teaspoon freshly ground black pepper
3 cups chicken bone broth, or purchased low-sodium chicken stock or broth
1×13.5oz can coconut milk (add up to 1 cup more if you prefer a creamier curry)
4 cups chopped quick cooking green vegetables: such as zucchini, kale, broccoli, snap peas, or asparagus
6 cups cooked organic chicken, pulled into strips; (This is the meat from approximately 1 rotisserie chicken) Use 6 cups of any cooked protein here.
Preparation
Ensure that you have all of your ingredients organized and cut before beginning the cooking process.
In a 4-qt or larger Dutch oven or straight–edged skillet, heat the cooking oil on medium-high and drop in the mustard seeds until they sizzle and just begin to pop, about 40-60 seconds.
Add the cardamom pods and the cumin seeds for 30-60 seconds
When the cumin seeds begin to sizzle, add the garlic & ginger and cook for 30 seconds more.
Add the cinnamon stick, bay leaves, turmeric, and onion and cook until the onion is translucent, about 6-8 minutes.
Add the carrots, cauliflower, salt, pepper, and toss to coat. Deglaze the pan with the broth and coconut milk and bring to a boil.
Add the green vegetables, stir gently, and cook for 2-3 minutes.
Add the chicken, stir, and turn off the heat.
These delightful Indian spices bloom into the sauce and improve in flavor the next day! Enjoy the health and luxurious experience of flavor! Plenty to share.