Curry is one of my favorite things to eat for two particular reasons; it is chalk full of nutrients and metabolism starters, and it’s a great way to use vegetables that need to be eaten.
For this particular recipe, the raisins add a sweet pop of flavor, something common in spicy cuisine (or you see currants instead). Moroccans add currants to their lamb dishes a lot, which is one of my favorite combinations, and I felt this chicken curry could use a sweet kick.
2 cans coconut milk
1 lb diced chicken breast
2 medium red potatoes
1 yellow onion
5-8 stalks asparagus
1/2 head cauliflower
5 cloves garlic, minced
1/2 cup raisins
2 1/2 tsp red curry powder
You will need a large saucepan.
The base of any good curry are the vegetables and I like to start with the onions so they break down and get caramelized and sweet. Cut the onion into slivers and add to a pan with about 1tbs of vegetable oil.
Once the onions have begun to break down, dice up the potatoes into even chunks and throw them in to tenderize.
Next is the cauliflower. Chop up the florets into substantial chunks. These cook down pretty well.
Once the veggies have gotten tender (about 10-15 minutes), add the chopped asparagus. The asparagus will cook pretty fast, so you only want it cooking for about 10 minutes as to avoid getting mushy.
Add the garlic. Stir everything around.
Push the vegetables to the side and add a little more oil to the pan. Place in the chunk of chicken and cook until almost done.
Add the curry powder and a dash of salt. Stir till everything is coated.
Once the vegetables and chicken have been coated with the curry powder, add your two cans of coconut milk. Stir until everything is incorporated and simmer for 20 minutes.
During the last couple minutes of simmering, toss in the 1/2 cup of raisins. Incorporate and take off the heat.
Serve over rice or eat in a bowl as-is. Delicious!