4 large tomatoes, peeled and seeded
2 medium onions, thinly sliced
1 medium green bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
2 medium carrots, chopped
1 small onion, thinly sliced
1 tablespoon curry powder
1 pinch salt
1 pinch ground black pepper
2 tablespoons coconut milk
1 cup water
Place tomatoes in a large pot with enough water to cover. Bring to a boil; cook 15 minutes.
In a medium saucepan, bring water to a boil. Reduce heat and simmer 5 minutes. Add vegetable stock, vegetable broth, carrots, green pepper, tomato paste, curry powder, salt, black pepper and coconut milk. Bring to a boil and cook 5 minutes. Add water and stir.
Remove chicken from marinade. Remove skin, cut chicken into 1/4 inch strips, and place in a blender or food processor. Puree.
Return chicken to pot with tomatoes, onions, bell pepper, carrot, bell pepper, onion puree, curry powder, salt and pepper. Bring to a boil. Reduce heat to medium-low, and bring to a boil. Simmer 20 minutes.
Remove chicken from liquid. Turn chicken over and cook 2 minutes on each side. Remove chicken from liquid, reserving marinade. Place chicken on the prepared grill. Cook for 3 to 4 minutes on each side, or until they are crisp-tender.
Slice chicken breasts into 1/4 inch strips, scoop out meat juices, and place in a medium bowl. Dip strips of meat in water, then in tomato paste, then in curry powder, then in salt and pepper. Place strips in a large bowl and toss lightly with reserved marinade.
Pour chicken stock and peas into a large saucepan over medium heat. Bring to a boil, then reduce heat and simmer 15 minutes. Reduce heat to low, and add vegetable stock, chicken, peas, onion puree, curry powder, salt and pepper. Bring to a boil, stirring occasionally, and cover. Heat for 10 minutes, scraping pan and pan surface with spoon.
Return chicken to pan and cook 5 minutes more, scraping pan to loosen browning of juices. Add coconut milk and water to the saucepan; bring to a boil. Simmer for 5 minutes.
Add chicken stock and peas and cover. Simmer for 10 minutes more, stirring occasionally. Stir sauce into noodles, then stir chicken into sauce. Cover and stir in crabmeat and mushrooms. Return the noodles to the saucepan, adding water if necessary to cover. Sprinkle with coconut milk and serve.
very easy to make. I used 1 eggplant, 1 tomato, and 1 glass of water. I did add some salt and fresh ground pepper. Thanks for the recipe.
This was a great accompinament to my favorite Indian Chicken Curry and basmati rice dinner, and I think it would pairs great with just about anything. I used coconut milk in place of the water and almonds, and I substituted brown sugar for the brown sugar, and used a little oil for the zucchini and pumpkin seeds. The curry powder and turmeric were also a nice addition, and turned out great. Next time, I'd like to try this with some chicken. I didn't have any tomato paste, so I used regular hot tomato sauce. It did need a little acid, I put a little in my food processor and processed at high speed for a few minutes, until it was smooth and no longer chunky. I also added a little garlic, onion and fresh spinach. This was a very tasty dish, I will definitely make it again.
This is a quick and easy recipe that I have to admit I didn't really understand why people were complaining about the heat. I did read some of the reviews before I cooked this and figured it out - it took maybe an hour to cook and the squash actually needed more time. I only changed one thing: I added a diced red pepper. That seemed to cut the heat just enough. I'm guessing a grilled eggplant salad would have cut even more butter? I'm sure it would have been even better without it and I will try it with a grilled cheese sandwich the next time I make it. Thanks for the recipe, but I didn't understand the complaints. :)
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