Searching high and low for the perfect curry, Janelle at Talk of Tomatoes has settled upon this recipe to fill her trustworthy spot of “default dinner.” We added an additional slight tweak to make it a dairy-free delight.
“What I loved about this curry? EASY to make, and you start with just chicken and can add/or not whatever veggies slide your way (which is great for picky kiddos):”
- Chicken tenders
- Olive oil
- Butter alternative
- 2 T Pataks Curry Paste
- ¾ cup vermouth
- 1 T curry powder
- 1 small jar major gray chutney (this makes it a little spicy)
- 2 T sour cream alternative (from Galaxy Foods or Tofutti)
Sautee chicken, mix in paste. Remove chicken; deglaze with vermouth or chicken broth, simmer 10 minutes. Add chicken, 1 T curry powder, chutney and simmer. Off heat and stir in 2 T sour cream.
Optional add-ons: garlic, potatoes, coconut milk, green beans, salt and pepper, cilantro.
My tweak: Trader Joe’s has this frozen bag of organic green vegetables called Greens with Envy (edamame, spinach, asparagus tips, peas, green beans, broccoli) that I defrost with lukewarm water in a strainer, then add to the curry in the last few minutes just enough to warm them. I love all the green in there, it adds such a nice color and freshness. Or green beans on the side is great, especially if your kids need them ’separated.’ No worries if you don’t have Trader Joe’s (whimper, sniff): last I checked, most grocers carry greens!