13 January 2012

a little curry. {gluten-free & dairy-free}

13 January 2012

This week we are pup sitting at Fresh Air Dogs. It is a busy week filled with tons of dog snuggling.

Last night I made a roasted chicken rubbed down with Patak's mild curry paste. It was so juicy & flavorful. So today, I saved the extra chicken & made a broth with the bones. Then I made a little stew that was cozy & filling. This can easily be vegetarian by omitting the chicken or you can use leftovers like I did. Instead of cooking the chicken with the stew, like in this recipe, I just stirred in the leftover chicken at the end. 

quick chicken curry.
serves 4

3 potatoes, diced
1 carrot, diced
(optional) 1 lb. organic chicken breast, cut into 1" chunks
1 14oz can diced tomatoes
fill the can with chicken or vegetable broth
1 TBL Patak's mild curry paste
sea salt & cracked pepper

--Preheat the oven to 350 degrees.
--Add all ingredients into a casserole dish.Stir until combined. Put in the oven for about 1 hour, stirring occasionally. 

1 14oz can of chickpeas, rinsed

--After the hour, add the chickpeas & continue to cook for another 1/2 hour.

For serving:
1/2 cup cilantro, chopped
1/2 lemon
(optional) 1/4 cup plain yogurt
--Add to the stew when it is done & serve.

happy eatings & cheers!





Post a Comment