Do you need a holiday timeout? When we are in the eye of the storm, aka the lull between December holidays, it helps to step off the conveyor belt of planning, cooking, baking and entertaining
Tastefood:
A Curried Holiday Timeout
Serves 4 to 6
Curried Chicken Stew
2 tablespoons extra-virgin olive oil, divided
1 to 1¼ pounds chicken breast or thighs, cut into bite-size pieces
Kosher salt and freshly ground black pepper
1 large yellow onion, chopped
1 large carrot, sliced 1/4-inch thick
Ingredients
1 medium red bell pepper, seeded, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced or pushed through a press
1 tablespoon finely grated peeled fresh ginger
1 tablespoon curry powder
Ingredients
1 teaspoon ground cumin
1 teaspoon ground coriander
28-ounce can Italian plum tomatoes with juice
15-ounce can coconut milk (not light)
2 cups coarsely chopped curly green kale, Tuscan kale or spinach leaves (tough stems removed)
Ingredients
Heat 1 tablespoon oil in a wide pot or deep skillet. Season the chicken with salt and pepper and add to the pot in one layer without overcrowding. Cook over medium heat until the chicken colors on all sides, 3 to 4 minutes, turning as needed.
Directions
Add 1 tablespoon oil and the onion to the same pot. Saute over medium heat until the onion softens, about 2 minutes. Add the carrot and peppers and saute until the carrot brightens in color and the peppers begin to soften, about 3 minutes more.
Directions
Return the chicken to the pot and stir in the kale or spinach. Continue to simmer until the chicken is thoroughly cooked and the leaves wilt, about 5 minutes more. Stir in the 1/4 cup cilantro and taste for seasoning.
Directions
Ladle the curry into bowls. Garnish with additional cilantro and the jalapeno slices. Serve with basmati rice.
Directions
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