There’s nothing more comforting than the aroma of fresh curry wafting through the house on a cold winter day. Even my pickiest 13 year old loves my curried chicken. So after being holed up in the house with stir-crazy kids, who began plucking all of my nerves after being pinned in from a week of snow, I treated them to one of their favorite dishes and mine, curried chicken with vegetables over angel-haired pasta.

Curried chicken is a delightful and nutritious way to feed the family a comforting meal. And for my youngest,  it’s a way to sneak in vegetables when she’s not looking. Yellow curried chicken is simple to make and can actually stand on its own, although I prefer to serve it over rice, couscous, or pasta.

There are many different ways to make curried chicken,  and after sampling various different kinds at several Thai  and Jamaican restaurants,  my own personal recipe has taken me while to perfect.

There are also many different types of curry powder, which is a blend of many different exotic spices and it’s best to make your own.

However, if you don’t normally stock your kitchen with all of these spices, or you prefer using a commercial brand, I strongly recommend that you purchase your curry either from a good Jamaican store, or a gourmet shop because supermarket brands of curry are typically bland.

I like to cook my curried chicken long enough for the curry to seep into the meat and the potatoes.  Then I garnish it with a sprinkle of grated coconut and a dash of cayenne pepper and Tamari sauce.

Yellow curried chicken and vegetables (feeds 8-12, depending on the size of their appetites)

Ingredients

1/4  cup virgin olive oil

1 – 18 piece fryer pack of chicken

1 yellow Pepper (cored and julienned)

1 large yellow onion (peeled and sliced)

2 cups baby carrots

1 cup frozen mixed vegetables (thawed and drained)

2 medium sized Yukon potatoes (peeled and cut into large chunks)

1 large sweet potato (peeled and cut into large chunks)

2 cans coconut milk

¼ cup yellow raisins

¼ cup curry powder

3 tbs Sazon seasoning

2 tbs garlic Powder

1 tsp fresh ginger (grated)

Cayenne pepper to taste

Tamari sauce to taste

½ cup grated coconut for garnish

Directions

Heat olive oil on medium heat

Wash and pat dry chicken, then brown (in separate batches, if necessary), then set aside

Scrape the pan dripping and in it, sauté all of the fresh vegetables

Blend the curry and coconut   milk with a wooden spoon

Stir in all spices, raisins and the coconut milk mixture and reduce heat to a simmer

Return chicken to pan and cover and stir to blend all ingredients.

Continue to simmer for about one hour, until the chicken falls off of the bones.

Add the frozen vegetables ten minutes before serving and continue to simmer

Serve over rice, angel haired pasta, or couscous or-in a bowl with crackers or garlic bread on the side

Garnish with tamari, cayenne pepper and grated coconut

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