Curry night happens once a week in our house and I always make sure to make enough so we can have leftovers for lunch the next day. This same recipe can be made with cubed beef roast meat, you just add the meat in after you sautée the onions and brown it before adding the vegetables and water. Another option is to add 3-4 cups of stock, dice the vegetables smaller and make it a curry soup.
Ingredients – Serves 4
3 tbsp Oil (I like to use Avocado oil)
1 cup diced onion
1 Sweet Potato
3 Red or Golden Potatoes
1 cup carrots (sliced or baby carrots)
1 lb Chicken thighs
1.5 cup water/broth
2 Tbs Apricot Preserves
1/2 Tbsp Garam Masala
1 tsp Coriander
1 tsp ground cumin
1/2 Tbsp Curry Powder
3-4 Small bay leaves
1 Cinnamon stick broken into 3-4 pieces
1/2 tsp salt
Boil the chicken. I like to use a pressure cooker to speed up the process. It doesn’t have to be perfectly cooked, it will cook some more with the veggies and curry sauce.
Remove the chicken from the bones.
sautée onions and spices.
Add vegetables, water/broth and chicken. Cover and cook over medium heat until the vegetables are soft.
Add the apricot preserves and cook without the lid for another 5 minutes. Stir to mix everything together.
Remove the bay leaves and cinnamon sticks. Serve on a bed of rice.