This Curry in a Hurry stew in such a hit with my family.
It is hearty with lots of sweet potatoes, rotisserie chicken, and veggies. The subtle taste of coconut milk and curry give it a warm and inviting aroma and taste.
The best part is with a few shortcuts, you can have it on the table in 30 minutes or less!
This recipe is from The Pioneer Woman. There are lots of recipes with the title Curry in a Hurry made in a lot of different ways. This one is simple because it calls for rotisserie chicken, and I used precut sweet potatoes to lessen the prep time. The sweet potatoes also add nutrition and make this stew really hearty.
Below I will give you step-by-step directions with pictures. The ingredients and the directions will be mostly the same (but with some changes) as the recipe from The Pioneer Woman. *I will add the link at the bottom of the page. I decided to include all the information on my page so you don't have to go back and forth.
I recommend that you double this recipe if you have more than four people. I have made this recipe twice, and even when I doubled the recipe, I had just a few leftovers. My boys had large servings of the stew. I recommend that you serve it over rice or pasta if you want to stretch the recipe. Also, rice or pasta helps soak up the wonderful coconut curry sauce.
So let's get started!
Gather Your Ingredients:
I bought a rotisserie chicken and pre-cut sweet potatoes to make the prep time faster
Ingredients: Makes 6 small servings. Recommend you double it, or make a recipe and a half if serving more than 4 people.
2 tablespoons salted butter 4 cloves garlic, minced 1 medium yellow onion, finely diced/chopped 1 sweet potato, peeled and finely diced 1 tablespoon curry powder One 13.5-ounce can coconut milk 1 cup chicken broth 2 tablespoons honey, plus more to taste 1/4 teaspoon kosher salt, plus more to taste 1 rotisserie chicken, meat pulled and skin and bones discarded 1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish A few dashes of hot sauce, such as sriracha 1/2 lime, juiced, plus 6 lime wedges, for serving 1/2 small mango, diced, for garnish (optional)
Unsweetened coconut, pumpkin seeds, and cilantro for garnish
Directions:
1. Slice up onions and chop up sweet potatoes into smaller 1/2 inch cubes
*Set aside some extra sweet potatoes to roast in the oven for garnish if desired. See the bottom picture for directions.
2. Heat the butter in a large skillet over medium-high heat. Add the onion and garlic to the skillet and cook, stirring for 2-3 minutes. Add the garlic the last minute being careful not to burn the garlic.
3. Take out the onions and garlic and set them aside. Add some more olive oil and add the sweet potatoes to the skillet or pot and cook for another couple of minutes until the potatoes begin to soften. Sprinkle the curry powder over the vegetables and continue cooking for another minute.
4. Add the onions back to the pot.
5. Reduce the heat to medium-low and pour in the coconut milk and stock, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
6. Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Taste the stew and adjust the spices. I added extra curry. 😀
7. Turn off the heat. Mix in the chopped cilantro, hot sauce, and lime juice. Ladle the soup into bowls. Serve over rice or pasta if desired. Garnish with mango cubes, cilantro leaves, pumpkin seeds, unsweetened coconut, and lime wedges.
*Note: I set-aside some extra diced sweet potatoes. Sprinkle the diced sweet potatoes with olive oil and season with salt, pepper, garlic, and curry. Put them on a sheet pan and roast them in the oven at 400 degrees until tender and browned. Use them for extra garnish.
Enjoy this wonderful dish and Bon Appetit! xoxo p
*For the original recipe from the Pioneer Woman, Click here.
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