VEGETABLE AND CHICKEN CURRY
Steps:
- Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.
- Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes. Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes. Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes. Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.
- Increase heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.
- Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender. Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.
- Discard star anise and serve curry over rice, with bread on the side.
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Dayna Couturier
[email protected]Overall, I thought this vegetable and chicken curry was a great recipe. It was easy to make, and the results were delicious.
OLUWAFUNMILAYO AGBOOLA
[email protected]This curry was a bit too runny for my taste. I would recommend simmering it for longer to thicken the sauce.
younaskhan marri
[email protected]I love the combination of vegetables and chicken in this curry. It's a hearty and satisfying dish.
Safdar Ali Mirani
[email protected]This vegetable and chicken curry is a great make-ahead meal. I like to make a big batch on the weekend and then reheat it throughout the week.
kizito Akram
[email protected]I'm not a big fan of curry, but I thought I'd give this recipe a try. I was pleasantly surprised! The curry was flavorful and not too spicy.
Ehtisham Jutt
[email protected]This curry is so easy to make, and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Senoga Bashir
[email protected]I followed the recipe exactly, but my curry turned out bland. I'm not sure what went wrong.
Roon
[email protected]The vegetable and chicken curry was a great way to use up some leftover chicken I had in the fridge. It was also a good way to get my kids to eat their vegetables.
Shawal Madha
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
Carla Barnes
[email protected]I've made this curry several times now, and it's always a hit with my family and friends. It's easy to make, and the results are always amazing.
Sarah Engerseth
[email protected]This vegetable and chicken curry was absolutely delicious! The sauce was rich and flavorful, and the chicken and vegetables were cooked perfectly. I served it over rice, and it was the perfect comfort food for a cold night.