| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 438 | 28g | 18g | 28g |
| sugars | fibre | protein | salt |
| 8g | 2g | 16g | 1.08g |
As a culinary enthusiast, there’s an incalculable joy in crafting a dish that is as delightful to the palate as it is beneficial to the body. One such dish that sits at the zenith of this list is none other than the Vegetable Fern and Chicken Curry. Imagine sitting by a warm fire, the cool Montana breeze outside, bringing to your table a dish resplendent, not just with taste, but with health benefits too. Take a glimpse at this utterly delicious plate of goodness:
A Culinary Fusion of Flavor and Vitality
This vegetable and chicken curry is a remarkable fusion of hearty poultry – a rancher’s staple – and vegetable fern, a food source traditionally used by Native Americans. The curry isn’t just a captivating blend of taste and textures; its ingredients are also known for their health advantages. For starters, the vegetable fern is an excellent source of vitamins A and C, and high in fiber, lending your dish an added wholesome edge. Pair this with the valuable protein from the chicken, ensuring your body’s nutritional needs are met in this feast of flavor.
Linking Tradition with Modern Wellness
The Vegetable Fern and Chicken Curry brings forward my love for traditional cooking methods with an essential focus on health. In this curry, I’ve strived to marry traditions from my native Montana with the complexities of modern day wellness. And, boy, has it worked well! It’s akin to Thai green curry but with an ingredient twist and a nod to my upbringing. Speaking of which, it pairs nicely with a Montana-style huckleberry pie for dessert – a seamless blend of main course and dessert, bringing the Montana food heritage full circle.
What You’ll Need
- 2 cups of cleaned and sliced vegetable fern
- 1.5 lbs of chicken, cut into pieces
- 3 tablespoons of vegetable oil
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 3 tablespoons of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 2 cups of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 2 cups of chicken broth
- Salt and pepper to taste
- Freshly chopped coriander for garnish
- Lemon slices for serving
- Steamed rice for serving
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic to the pot. Sauté these until they become soft and fragrant.
Step Two
Add the chicken pieces to the pot with the garlic and onion. Cook until the chicken is browned on all sides.
Step Three
Next, add the curry powder, turmeric powder, and cumin powder to the pot. Stir everything together well, making sure the chicken and onions are coated in the spices.
Step Four
Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine everything and bring the mixture to a simmer.
Step Five
Add the cleaned and sliced vegetable fern to the pot. Also pour in the chicken broth. Cover the pot and let it simmer for about 20-25 minutes.
Step Six
Before serving, season the curry with salt and pepper to your taste.
Step Seven
Serve the curry hot over steamed rice. Garnish it with fresh coriander and serve with lemon slices on the side.
