This dish is a classic example of a happy medium between Mark and me.
- I love curry, and would make it at least once a week but Mark does not care for it at all.
- Mark really likes dishes served on rice, but it does not make me feel that great (and since we are on whole30 right now, no rice).
- I really enjoy soups, but Mark thinks they are boring and tedious to eat.
- I think meals should be quite high in vegetables, but Mark really does not enjoy having a big pile of carrots in front of him.
- Mark is happy to do whole30 with me (I mostly want it for support, it helps me more than him) but doesn’t want to be eating salads three times a day.
- Mark loves one pot meals and thick comfort foods, but I want tons of spices and things like coconut milk and ginger and don’t usually go for the one pot type meals unless it is soup.
- It uses tons of fresh ingredients (which I love) and does not dirty up too many dishes (which Mark prefers as he does most of them).
We both love this dish. It brings some of my favorite fall flavors (warm spices + ginger) to a savory dish. It is one pot, but not a soup. It is creamy and comforting, and full of ethnic flavors. It is brimming with vegetables, 3 lbs for 4-6 servings, but does not feel like you are just eating a ton of vegetables.
As far as flavors it has my favorite parts of coconut milk curry, tons of spices, ginger, garlic, coconut milk but is not a curry. Plus, it has no turmeric which I think is the reason Mark does not like curry.
Hey, would you mind if there was no new recipes next week? I don’t want to develop new ones. I just want to make this again… and again… and again… and again.
- 3 tablespoons coconut oil
- 1½ teaspoon cumin seeds
- ¼ rounded teaspoon fenugreek seeds
- ¼ teaspoon cardamon seeds*
- *I cut open my cardamon pods and removed the black seeds as that is what I had.
- ¼ teaspoon fennel seeds
- ¼ teaspoon red pepper flakes
- 1 teaspoon mustard seeds
- 1 tablespoon ginger, minced
- 6 cloves of garlic, minced
- 1 large vidalia onion, chopped
- 1½ lbs boneless skinless chicken thighs, cut into 1" cubes
- 1 tablespoon garam marsala
- 2½ teaspoons salt
- 2 lbs carrots, peeled and sliced
- 1 cup coconut milk (the creamier the better)
- ½ cup chicken stock (the more gelatinous the better)
- ½ pound frozen peas
- ½ cup raisins
- Cilantro to garnish, optional
- Heat the coconut oil over medium heat. Add all of the seeds. Cook until they smell aromatic and the fenugreek turns a light golden (you don't want dark brown as they get bitter). The seeds might begin to pop, which is good, but watch the fenugreek.
- Add the onion, garlic, and ginger + a heavy pinch salt. Cook, while stirring for about 3 minutes until they begin to be translucent. If they are browning turn down the heat.
- Add the chicken, garam marsala, and 1 teaspoon of the salt and cook and stir for about 5 minutes, until the chicken is is mostly cooked. (Turn up the heat if you previously turned it down).
- Add the broth, coconut milk, bay leaves, and carrots and another teaspoon of salt. Turn the heat up to bring to a boil, then lower to a simmer. Cover and simmer until the carrots are tender (appr 10-15 minutes) stir frequently as there is not much broth.
- Remove the lid, if you want a brothy stew/stoup you can add the peas and just cook through. If you want it super thick, like pictured, turn the heat up and boil most of the broth until the bubbles look hefty (appr 4-5 minutes). Stir frequently as it has a tendency to burn otherwise. Add the peas and the rest of the salt and cook through.
- Add the raisins and adjust salt to taste (you will definitely need more if you kept most of the broth).
Savoring Saturday’s @ Raia’s Recipes
Gluten Free Wednesday @ The Gluten Free Homemaker