If you haven’t already noticed from the rest of my recipes, I am a big fan of the one-dish meal. Because of this, I am especially drawn to curries from around the world. When most of us hear the word curry, we generally think of Indian food (and I do love Indian food!). However, many other countries around the world eat curries, including Thailand, Sri Lanka, Pakistan, Indonesia, Malaysia, Ethiopia, Jamaica, and the Caribbean. Very few curries actually contain “curry powder.” Rather, each curry recipe uses a specific blend of savory, pungent, or sweet spices to develop its flavor profile. Spices contain myriad health boosting benefits, so I try to incorporate them into my cooking whenever I can.
Curries can be quite simple to make at home. It’s easy to include a variety of healthy ingredients that would be difficult to incorporate into a standard meat-and-potatoes type meal. Fix some brown rice to accompany the dish and you have a flavorful, nutritious plate of food. Most curries will freeze and reheat well, and it’s easy to make a large batch and set back some for later.
As much as I love Indian and Thai curries, I was in the mood for something different yesterday. I spent a little time browsing recipes online and ended up loosely basing this recipe for Brazilian Chicken Curry on a recipe from AllRecipes Australia. I expanded the recipes to include additional flavors and nutritious ingredients in order to both make a larger amount of food and have a more well-rounded meal. I think I would have enjoyed a little more heat in this dish and would have added some cayenne, but my son still doesn’t tolerate spicy food very well and last night he was my main audience. Feel free to add some if you like.
Brazilian Chicken Curry
- 3 tablespoons coconut oil
- 1 large onion, diced
- 1 tablespoon ginger, minced
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- 1 1/2 lbs chicken thighs, diced
- 3 cloves garlic, minced
- 2 small or one large sweet potato, diced
- 1 4-oz can green chiles, drained well
- 2 14-oz cans diced tomatoes
- 2 14-oz cans coconut milk
- 1 15-oz can black beans, drained and rinsed
- 1 bunch cilantro, chopped
- 1 lime, juiced
In a large skillet or chef’s pan, heat coconut oil over medium heat. Sauté onions, ginger, and spices for 2-3 minutes, stirring constantly to avoid burning the spices. Add chicken and continue to sauté until chicken is browned on all sides. Add garlic and sweet potatoes and stir together for another minute or two, then stir in the green chiles, diced tomatoes, and coconut milk. Bring to a low boil, then reduce heat and simmer until sweet potatoes are tender but not mushy and chicken is cooked through. Add the beans and most of the cilantro and stir to combine well. Top with remaining cilantro and lime juice to taste and serve over brown rice.