Spicy Curry

By Rachelle

  • 4 cloves garlic (chopped)
  • 1 onion (diced)
  • 20 Thai peppers (stems removed)
  • 2 jalapeños (chopped)
  • 2 large carrots (chopped)
  • 2 bell peppers (sliced)
  • 1 cup potatoes (diced) (optional)
  • 2 cups fresh broccoli
  • 1 pound meat of choice (chicken, pheasant, venison)
  • 4 Tbsp red curry paste
  • 3 tsp Ground Turmeric
  • 3 tsp Ground Cumin
  • 2 tsp Crushed Red Pepper
  • 2 tsp Cayenne Pepper
  • 6 oz tomato paste
  • 1 Quart crushed tomatoes
  • 4 Tbsp Curry Powder
  • 2 14-oz cans Full Fat Coconut Milk
  • 2 cups chicken stock or broth
  • Salt and pepper to taste
  1. Heat large, deep pan over medium high heat. Heat fat of choice (butter, oil, bacon fat), enough to coat the bottom of the pan.
  2. In a bowl, mix chicken (or pheasant, venison) with 2 Tbsp of curry powder, salt and pepper. Add chicken to heated pan and cook until done.
  3. Remove cooked chicken and set aside. In the same pan, add a bit more fat to coat the bottom.
  4. Add garlic and onion to the pan and cook until fragrant. (2-4 minutes). Add Thai peppers, jalapeños, potatoes (if using), and carrots. Cook until starting to get soft.
  5. Add turmeric, cumin, crushed red pepper, cayenne pepper, curry powder, stir until everything is coated.
  6. Add coconut milk, tomato paste and curry paste. Stir until combined.
  7. Add chicken broth and crushed tomatoes. Stir, bring to a simmer for 15 minutes then add chicken. 
  8. Allow to simmer for 30 minutes, sauce will thicken as it cooks. If you would like the sauce to be thinner, add water or more chicken broth.
  9. Add fresh broccoli to the mix during the last 15 minutes.
  10. Eat as is, or serve over rice.


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