Easy Chicken Vegetable Curry with Yogurt
When I roast a chicken for broth, I remove the meat and use it for another meal later in the week. Sometimes it’s chicken tacos, but often I make a curry with tons of vegetables. This dish works great with any leftover roasted meat or sautéed fish. Feel free to substitute any other seasonal vegetables, adjusting the cooking time as needed.
  • 1 Tablespoon coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons fresh minced ginger
  • 1 tablespoon madras curry powder
  • pinch to ½ teaspoon red pepper flakes (scale to desired heat)
  • 2 medium zucchini, diced
  • 1 red pepper, sliced
  • 8oz mushrooms, sliced
  • 1 15oz can diced tomatoes, drained
  • 1 cup chicken broth
  • Leftover chicken from a roasted chicken, about 2-3 cups, diced
  • 1 cup Maple Hill Creamery plain Whole Milk Plain Greek Yogurt
  • salt and pepper to taste
  • ¼ cup minced fresh cilantro
  1. Heat a cast iron skillet to medium and melt the ghee.
  2. Add the onion and sauté about five minutes
  3. Next, add the garlic, ginger, curry powder, red pepper flakes, zucchini, red pepper, mushrooms and continue to sauté for about ten minutes
  4. Add the drained tomatoes, chicken broth and chicken and simmer for ten minutes
  5. Remove from heat and add the yogurt
  6. Adjust for salt and pepper to taste
  7. Garnish with cilantro, serve over rice
  8. For dessert, serve a cup of the yogurt with some honey and nuts on top!
Recipe by Sustainable Dish at https://sustainabledish.com/easy-chicken-vegetable-curry-maple-hill-creamery-full-fat-greek-yogurt/