| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 22g | 11g | 40g |
| sugars | fibre | protein | salt |
| 10g | 7g | 45g | 1.5g |
There’s something special about a well-cooked curry. Thick, aromatic, and richly spiced, it’s a meal that warms you from the inside out, and our Bamboo Shoot and Chicken Curry is no exception. Infusing this dish with a blend of culinary influences, it brings together my love for hearty Southern-style cooking with a modern, health-conscious twist. I’d like to share my deep affection for this recipe and explore why it continues to be a crowd-pleaser.
First, let’s consider the sweep of flavors within this delightful dish. From the warmth of curry powder to the robust character of fresh ginger, this dish has a complexity that keeps your taste buds intrigued from start to finish. I love how the combination of chicken and bamboo shoots offers a textures-rich experience with each bite—one that rivals even the most extravagant restaurant dishes.
Fit for the Health-Conscious Foodie
Moving beyond the plethora of flavors, our Bamboo Shoot and Chicken Curry is a great option for those conscious about their health. Bamboo shoots are rich in dietary fiber, which can aid digestion and help maintain a healthy weight. The curry powder, aside from lending a beautiful color and warm flavor to the dish, contains turmeric, known for its inflammation-fighting properties.
A Meal that Pairs Well
This Bamboo Shoot and Chicken Curry dish reminds me of traditional curries from India, like the Chicken Makhani (Butter Chicken) in terms of flavor, although it has its unique spin. It’s a versatile recipe that pairs beautifully with a variety of side dishes. I particularly enjoy it with warm naan bread, or for a healthier alternative, contrasting it with a fresh, crisp salad. For a complete feast, consider adding a cool, refreshing Basmati Rice and Mango Salad to the mix.
Whether you’re after something comforting for a weeknight dinner or a dish with a difference to impress dinner guests, I believe our Bamboo Shoot and Chicken Curry checks every box. I hope you’ll enjoy making, and more importantly, eating this dish as much as I do.
What You’ll Need
- 2 lbs chicken breasts, diced
- 2 cans of bamboo shoots, drained and rinsed (14 ounces each)
- 2 large onions, diced
- 4 garlic cloves, minced
- 2 tablespoons of fresh ginger, grated
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of cayenne pepper (optional)
- 1 can of coconut milk (13.5 ounces)
- 1 cup of chicken stock
- 2 tablespoons of vegetable oil
- Salt to taste
- Fresh cilantro for garnish
- 2 cups of basmati rice
- 4 cups of water
Method
Step One
Begin by preparing your ingredients. Dice the 2 lbs chicken breasts and the 2 large onions. Mince the 4 garlic cloves and grate 2 tablespoons of fresh ginger. Drain and rinse the 2 cans of bamboo shoots.
Step Two
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the diced onions, minced garlic, and grated ginger. Sauté these ingredients until the onions become translucent.
Step Three
Add the 2 tablespoons of curry powder, 1 teaspoon of turmeric, and 1 teaspoon of cayenne pepper (if you choose to use it) to the pan. Stir these spices in thoroughly, ensuring all vegetables are coated.
Step Four
Add the diced chicken to the pan. Season with salt to taste. Stir frequently and cook until the chicken is browned and cooked through.
Step Five
Add the drained bamboo shoots, 1 can of coconut milk, and 1 cup of chicken stock to the pan. Stir well, then reduce the heat to low. Cover the pan and let it simmer for about 20 minutes.
Step Six
While the curry is simmering, cook the basmati rice. In a separate pot, bring 4 cups of water to a boil. Add the 2 cups of basmati rice and cook until the rice is soft.
Step Seven
Once the curry and rice are both done, serve the curry over the rice. Garnish with fresh cilantro and enjoy your Bamboo Shoot and Chicken Curry!
