This pesto is ideal for a quick dinner when combined with hot pasta since it is flavorful while remaining light. It tastes great spread over warm French bread and as a pizza sauce. To keep the wealth of summer basil, it freezes nicely.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- vegetable oil, or as needed
- 1 tablespoon ground turmeric
- 7 tablespoons hot Madras curry powder
- 1 large onion, diced
- 1 tablespoon minced garlic
- 4 skinless, boneless chicken breasts, cut into 1/2-inch pieces
- 4 Roma tomatoes, diced
- 3 russet potatoes, diced
- 1 carrot, diced (Optional)
- 1 (14 ounce) can coconut milk, or more to taste
- 1 (6 ounce) can tomato paste
- ¼ cup chicken broth, or more to taste (Optional)
- salt and ground black pepper to taste
Instructions
- Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
- Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.
- I use hot Madras curry powder but you can use paste for this dish also. You could even use a little ketchup instead of tomato paste.
- You may want to omit the black pepper if the spice level is already spicy to you.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 7 g |
| Protein | 21 g |
| Saturated Fat | 14 g |
| Sodium | 358 mg |
| Sugars | 7 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
So I think in my “constant stirring” even on the low setting on my electric stove top, I think the spices got a little burnt. That said, the recipe was really not good and I don’t believe that it would have been good had I not burnt them. I did add about twice the broth and 2 cans of coconut oil. I also only had powdered curry, I don’t know if it was the kind she specified. Because we are in the middle of the COVID hunker down stage, I could not just throw out the dish so I salvaged it by adding a bit of lime juice (maybe a tsp, to help resolve the bitterness) and about 1/4 C sugar. I also added about a T of red curry paste and a tsp of salt. The good news is that the chicken was very tender and easy to eat. I’m sorry to leave such a negative review. I hope others find it better than we did.