Super Awesome Random Curry

Ok, so I’m really proud of this next recipe because I made it up completely on a whim and it turned out really well! After a very fun trip to Build a Bear last week with the lovely piccolos from the NC State Marching Band, Mae and I came home and  prepared for our super fun movie night (complete with a chick flick, wine, and chocolate, of course). I quickly threw this curry together because it was about 8 PM and I was so hungry I didn’t want to wait a long time to eat. I have my priorities. I love curries because you can essentially add any meat and vegetables and it will turn out great.

I was a little worried about how it would taste since I didn’t use a recipe, but Martha Anne and Qasem both got up for seconds! (Bonus: Qasem is Iranian and told me the dish reminded me of his dad’s cooking – score!) I actually really liked the addition of the cinnamon and raisins to the curry flavor – it brought a new side to the traditional curries I’m used to making. Yay for easy meals!


 Super Awesome Random Curry

Serves 3-4


1 lb chicken, diced

8 oz chicken broth

½ cup broccoli

1 cup sugar snap peas

½ cup butternut squash

1 onion

1 cup spinach

¼ cup raisins

1 tbsp curry

1 tsp cinnamon

1 tsp salt

1 tsp pepper

½ tsp red pepper flakes

1 tsp cumin

1 tsp garlic powder

1 can coconut milk

2 tbsp coconut oil, for the pan


  1. Heat the coconut oil in a pot over medium heat.
  2. Add the chicken, and cook until white on all sides.
  3. Pour in the chicken broth and bring to a boil.
  4. Add the broccoli, peas, squash, onion, spinach and raisins and cook until tender.
  5. Add the spices and let simmer for about 10 minutes, stirring occasionally.
  6. Pour in the coconut milk, and continue to let the pot simmer for about 10 more minutes.
  7. Scoop into bowls or serve over caulirice.


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