Hidden-veg Chicken Curry

Gluten-free | Dairy-free | Soy-free | Clean eating | Veggies

Not beautifully staged photos, but this recipe was such a success that I don’t want to forget how I modified it.

Our kids love curry but are suspicious at best about most vegetables, so I took a big chance on this recipe. It involves taking these gorgeous colorful veggies below and blitzing them in a blender into a silky sauce. I wondered if I’d be able to pull it off….

And I DID! The kids LOVED it. We have a new dinnertime winner!

Hidden-veg Chicken Curry (Original recipe here)

• 1 Tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, crushed
• 1 carrot, chopped
• 1/4 tsp ginger
• 2 Tbsp curry powder
• 2 tsp garam masala
• 1/2 tsp salt (more to taste)
• up to 1/4 tsp cayenne
• small zucchini, large dice
• 1 large carrot, diced
• 100g (or just a couple handfuls) riced cauliflower (I used frozen)
• 1/4-1/2 red pepper, diced
• 1 can chopped tomatoes
• 1 can coconut milk
• 150 mL chicken broth
• 4 chicken breasts, diced and seasoned with salt & pepper

1. Heat oil in a large saucepan or wok and add onion, garlic, and carrot. Saute 2-3 minutes, until softened.
2. Add spices & stir to coat; saute until fragrant, 1-2 minutes more.
3. Add remaining ingredients (except for chicken). Bring to boil; let simmer 20 minutes.
4. Add to blender; blitz until smooth. Return to pan. (You could also use an immersion blender right in the pan if you have one.)
5. Add chicken. Continue to simmer 15-18 minutes (I did it while I cooked the rice), stirring occasionally, until chicken is cooked through.
6. Season to taste with salt & pepper.
7. Serve over jasmine rice and be amazed at how your kids down their veggies with abandon!

**PRO TIP: This curry is REALLY saucy. My second time making it, I was able to feed our family with leftovers AND save about a quart or more of sauce to freeze for another time! Then you can skip to Step 5!