Curried Brussel Sprouts And Chicken Any root vegetables would be good in this dish, I especially like sweet potatoes instead of the regular potatoes. Use what you have. The red peppers are the spicy heat for this dish so it is easy to adjust to your personal taste by adding a little more or less. Ingredients 1/2 pound chicken, cubed
1/2 onion, chopped
1/2 pound Brussels sprouts, halved
2 potatoes, cubed
vegetable oil
chat masala or garam masala, to taste
turmeric, for color
dried red peppers, to taste
salt
1 can coconut milkDirectionsIn a soup pan over medium high heat saute the chicken in a little vegetable oil until the chicken is done all the way through. Do not crowd the pan by trying to cook more than one layer at a time. If needed cook in smaller batches. Add the cooked chicken to a bowl. Wash and cut the Brussels sprouts in half through the stem end so the leaves remain connected. Saute the sprouts starting cut side down in the pan with onion until crisp tender. Again do not crowd the pan. Remove to the bowl with the chicken. Do not rinse the pan. All that color in the bottom is flavor. Boil the potatoes with just enough water to cover. Cook until fork tender. Add the rest of the ingredients back into the pan. Mix in the spices, salt, and coconut milk. Simmer until hot. Serves: 2 Share this
Please tell us about your favorite recipe that can be prepared in a recreational vehicle kitchen. NoteYou may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity. We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us. |
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