How do you get through dinners through the work week? Takeout? Frozen TV dinners? Meals from scratch? I tend to rely on all of the above since I’m not a huge fan of leftovers (exception is yam mein and pizza). Hubby D likes making a big batch Sunday night meal and reheating leftovers during the week, which admittedly cuts down on clean up and cooking. So with that game plan in place, it’s essential to get find meals that taste great as leftovers, and fast and easy curry is the perfect meal.
Some people think of curry as ‘spicy’ with burn-your-face-off type of heat rather than ‘full of flavour and aromatics’. There are so many curries in the world, spices and stews, and every region, culture, and family has their own unique way of preparing it. My family is from India and Pakistan, so our flavours and heat levels are a derrative of those spice-and-heat loving cultures. My mom makes a hearty and healthy vegetable curry with cauliflower, potato, and carrots while my aunts are known for their in-your- face spicy beef curry. As for me, I like to make Thai curries at home by my new fave is this golden curry that is mild yet full of flavour.
This curry is super easy to whip up and gets better as you re-heat it during the week. You can also freeze it and whip it out whenever you feel like some savoury comfort food. An added benefit of this dish is how cost-effective it is. Living gluten-free can rack up a serious grocery bill so finding healthy meals that don’t cost a fortune is a good way to balance the budget. Serve with some basmati rice and enjoy on a Sunday and all through the week.
Golden Curry Recipe (serves 4 to 6)
- 12 chicken thighs, diced
- 2 cups diced onions
- 2 cups diced carrots
- 2 cups sliced mushrooms
- 3 Tablespoons canola oil
- 3 cups chicken stock
- 4 teaspoons curry powder (I used 1 tsp hot Balinese curry powder and 3 tsp regular curry powder)
- 4 teaspoons fresh coriander/cilantro
- Salt and pepper to taste
- Heat large cast iron pot or deep sided frying pan on medium-high heat. Add oil and chicken and 1 teaspoon of salt and cook for 8 minutes, stirring occasionally. Add onions and cook for 2 minutes, stirring to combine.
- Add mushrooms and cook for 2 minutes, stirring to combine. Add carrots and potatoes and curry powder and stir until all ingredients are evenly coated with curry seasoning.
- Add chicken stock and stir, scraping up any brown bits stuck to bottom of pot. Lower heat and simmer covered for 20 minutes. Garnish with coriander and serve with rice or bread.