Chicken & Veggie Curry

I didn't realize that I liked curries until about a year ago. Turns out, what I don't particularly like is coconut milk, which is in many curries. But curry on it's own? Delicious. My boyfriend and I started to frequent a great local Indian restaurant a bit too often so I started making this chicken curry with tons of veggies. It's healthier and cheaper, so you can have more wine with dinner.

If you do like coconut milk feel free to use it in place of half and half. Likewise, I don't love ginger but if you do add some fresh ginger when you add the garlic. Veggies can be swapped out as you like. Use what you like and, ideally, what's in season.

What you'll need:
1 package of boneless, skinless chicken breast
1 bell pepper (I used green, but any color will do)
1 medium white or yellow onion
2 cloves garlic
1 Tbs tomato paste
Chicken stock (I love to use the resealable stock in a box. You will only need about 1/2 of one.)
2-3 cups fresh spinach
Half and Half (1/4 to 1/2 cup)
1 Tbs butter
Curry powder
Turmeric
Cumin
Coriander (ground)
Cayenne Pepper (can substitute hot sauce or red pepper flakes)
Salt & Pepper
Generous handful of fresh cilantro, plus more for garnish
Scallions, chopped for garnish
Rice, for serving

First, cut the chicken breast into cubes - about an inch or so in size. Season the chicken with a generous tablespoon of curry powder, a teaspoon or so each of the turmeric and coriander, a few sprinkles of cayenne pepper and a good amount of salt and pepper. Rub it together. You can't be afraid to get your hands dirty if you want to make something delicious.

Then chop the pepper and onion into 1 inch pieces and thinly slice the garlic. Be sure to wash your hands and knife and use a new cutting board so you don't kill anyone.

Second, heat a large skillet (preferably one with high sides and avoid nonstick pans if you can) on medium or so heat. Coat the bottom of the pan with a thin layer of olive oil. Make sure your pan and oil are hot enough so you'll hear a sizzle when the chicken goes in, but not so hot that the oil is smoking. If you overheat your oil take it off the heat, wipe it out and start again. Once the pan is ready add the chicken, but don't crowd the pan! The point of this step is to get a nice brown on all sides of the chicken. If you're not using a nonstick pan, some of the chicken bits will stay in the pan and create a really nice flavor. Don't worry if your pan starts to look a little sticky and brown. Once the chicken is nicely browned on all sides take it out of the pan and set aside on a plate. The chicken should not be fully cooked yet. It will finish cooking later on in the sauce. Your kitchen will have started to smell amazing by now.

Third, turn the heat down a bit and add the onions. You want them to soften but not brown.You may need to add a bit more oil if the pan has gotten dry. Once the onions start to sweat add the garlic and pepper. After all the veggies are a bit soft (I like the pepper to stay pretty firm) add the tomato paste and increase the heat.

Be sure to mix it in the veggies very well. The mixture will feel sticky and may stick to your pan. That's alright. Once the tomato paste is really fragrant, begin to pour the chicken stock in. Add enough to barely cover the veggies and use a wooden spoon to scrape up all the good bits that are stuck to the pan. Then add in the chicken that you browned earlier (and any juices that have accumulated). Then add a bit more chicken stock, if necessary. You want the chicken to be covered by about 1/2 -3/4 (I used a bit too much in my photo below...).

Put a lid on the pan, but leave some space for steam to escape. Lower the heat to a simmer and let the chicken slowly finish cooking (5-10 minutes) before you start tasting and adjusting seasoning. Once the chicken is cooked, remove the lid and increase the heat slightly so that the sauce can reduce. Add another tablespoon of curry powder and more salt and pepper. Put a bit more seasoning than you think you need because you will add spinach and half and half later and this will dilute it a bit.

Next, add about 2 cups of chopped fresh spinach to the pot. It will seem like a ton at first but spinach cooks down so much. Use tongs to gently fold the spinach into the sauce.

Now add the butter and half and half (a few swirls around the pan). You want to add a slight creaminess to round out the spice, but not enough to make it heavy. Taste again and reseason if you need to. If it is too spicy add more chicken stock and/or half and half. Stir in a palm full of chopped fresh cilantro.

Serve with rice and top with freshly chopped cilantro and scallions. I added some roasted delicata squash on the side because we can never get enough vegetables.

Enjoy!