Tested till perfect Chicken Curry with Vegetables

Chicken Curry with Vegetables

Heat Rating: Medium The Chinese spice trio of star anise, cloves and cinnamon, along with Indian black mustard seeds and fragrant cardamom pods, spike this delicious curry. Serve it with lots of white rice to soak up the sauce. It is always nice to serve a spicy curry with sliced cucumber and refreshing, tart fruit, such as half-ripe mango (choose a firm one), starfruit or apple.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1-1/2 tsp 1-1/2tspsalt
  • 1 tsp 1tspturmeric
  • 1 1chickenchickens, cut_into pieces (or about 3 lb/1.5 kg chicken pieces)
  • 4 4cloves garlic
  • 3 3shallotshallots, chopped
  • 2 tbsp 2tbspminced gingerroot
  • 3 stalks 3stalkstender lemongrass, trimmed
  • 2 tbsp 2tbspvegetable oil
  • 6 6cardamom podcardamom pods, crushed
  • 6 6whole cloves
  • 3 3whole star anise
  • 2 2cinnamon stickcinnamon sticks
  • 2 tbsp 2tbspblack mustard seeds
  • 3 tbsp 3tbspred curry paste
  • 1-1/2 tsp 1-1/2tsppacked palm or light brown sugar
  • 1/2 cup 1/2cupchicken stock
  • 1 can 1can (14 oz/400 mL) coconut milk
  • 2 2tomatotomatoes
  • 3 3Asian eggplantAsian eggplants, about 1-1/4 lb(625 g) total
  • 8 oz 8ozlong beans or green beans
To change the number of servings, enter the number, then press "calculate". or reset


Sprinkle 1 tsp (5 mL) of the salt and turmeric over chicken; set aside.

In food processor, purée together garlic, shallots, ginger and 2 tbsp (25 mL) water to make smooth paste; set aside.

Pressing on side of knife, lightly crush lemongrass. Cut into 2-inch (5 cm) long pieces; set aside.

In large Dutch oven, heat oil over medium-high heat. Lightly brown chicken, in batches; set aside. Drain off fat. Reduce heat to medium; cook reserved lemongrass, cardamom, cloves, star anise, cinnamon and mustard seeds, shaking pan, until mustard seeds start to pop, about 1 minute. Stir in garlic mixture, curry paste and sugar; cook, stirring, until fragrant, about 2 minutes.

Stir in stock and coconut milk; bring to simmer. Add chicken and any accumulated juices and remaining salt ; reduce heat, cover and simmer until juices run clear when thighs are pierced, about 20 minutes.

Meanwhile, peel and cut each tomato into 8 wedges; remove seeds. Cut eggplants into 2-inch (5 cm) long chunks. Cut long beans into 2-inch (5 cm) long pieces. Add tomatoes, eggplants and beans to pan; bring to boil. Reduce heat, cover and simmer for 5 minutes. Uncover and simmer until eggplants are tender, about 7 minutes.

Additional information :

Milder Version: Reduce red curry paste to 2 tbsp (25 mL).

Nutritional Information Per each of 8 servings: about

cal 393 pro 22g total fat 28g sat. fat 13g
carb 16g fibre 3g chol 72mg sodium 561mg

% RDI:

calcium 6 iron 34 vit A 10 vit C 18
folate 18
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