Cooking With Clay: One Pot Chicken Curry

• SA Engages

May 25, 2020

Summer is finally here and that means no more classes, and more time to try your hand at new projects and interests. In seasons where I have more time on my hands, I find myself cooking far more often. With that being said, the past week in Lynchburg has been dark and rainy, which means I lose some of my enthusiasm for adventurous activities. This is the perfect time to bust out a big meal, with minimal clean up required. I would hardly say that I “developed” this recipe as it is a direct result of an almost empty fridge and a desire to have an easy meal, but the One Pot Chicken Curry is the answer to all your dreams.

This recipe works best if you have a Dutch oven or a large stock pot with a lid that can both go in the oven safely. If you don’t have an oven safe pot, don’t worry. We can still make this work and I won’t leave you behind. Start by preheating your oven to 300 degrees. I always find that prepping ingredients first is the easiest way to prepare yourself to have a stress-free cooking experience. Finely chop 3 cloves of garlic, and a 1-2 inch piece of fresh ginger. Place your Dutch oven or stock pot on the burner and turn it up to medium heat and get your oil hot. Add the garlic and ginger and let them sizzle, stirring every so often to let the flavor open up. After about 2 or 3 minutes they should start to get some color and your kitchen is going to smell heavenly. When you get to this point add in 2 onions and 2 bell peppers. Stir every couple minutes and allow them to soften and cook down in size. After about 10-12 minutes they should be a ready to meet the spices.

I use curry paste and typically have a little can on hand for rainy days like these, but if you’re a fan of the curry powder seasoning that works too. If you’re using paste, add the whole can (4 oz). If you’re using powder, you’ll need 1 ½ tablespoons. Add this on top of the vegetables and stir it in to make sure it is well mixed. Let this simmer for a couple minutes and then add in your can of diced tomatoes with the juice, as well as your can of coconut milk. Let this all simmer for about 10 minutes and then add 4 cups of chicken broth. By this point there is a good amount of liquid. Let this come to a low boil and then cut your heat. Nestle in your chicken breasts in and make sure they’re submerged, place the lid on top and throw it in the oven. Let this cook for 25 minutes. By this point, everything in there should be cooked through, and the flavors are all getting to know each other nicely. Remove the Dutch oven and add 2 cups of rice. Make sure to mix this in, otherwise it will sit on top of the chicken and vegetables and not get cooked. Put the lid back on and place back in the oven.

If you’re unable to put your cookware in the oven, just put the lid on it and turn the burner down to medium-low to allow for a gentle boil. I know you want to keep checking on it, but I promise everything is still in there. Just let it be for about 25 minutes and you will be ready to add your rice in.

After 10 minutes the rice should be cooked and a lot of the liquid that was in there has been absorbed. If you like the consistency, you’re ready to eat. If it is too dry for you, add a little more chicken broth until you reach your desired consistency. This is easily enough food to have lunch for the rest of the week for one person, or to feed 4 hungry friends.

This meal is a life saver for low energy nights, as well as a low stocked pantry. If you’re feeling adventurous you can add in whatever you want. That’s the great thing about cooking, it isn’t an exact science like baking, so feel free to substitute the vegetables or curry that you prefer. At the end of the day, you are cooking for yourself. Once you get a handle on what things you like, have fun changing up recipes that you read!

Ingredients:

Chicken Breasts – 4

Olive Oil – 4 Tbsp

Garlic – 3 cloves chopped finely

Fresh Ginger – 1-2 inch chopped finely

Onion – 2 cut into thick wedges

Bell Peppers – 2 cut into ½ inch wide strips

Diced Tomatoes – 28oz can with juice

Coconut Milk – 1 13.5oz can

Yellow Curry Paste – 4oz can or 1.5 Tbsp Curry Powder

Chicken Broth – 4 cups

Rice – 2 cups long grain

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