Bolivian Chicken And Vegetable Curry
Bolivian Chicken and Vegetable Curry is a flavorful and aromatic dish that combines traditional Bolivian flavors with the warmth of curry spices. This recipe is perfect for a comforting and satisfying meal.
Ingredients
- 2 lbs chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup diced tomatoes
- 2 cups mixed vegetables (such as carrots, potatoes, and bell peppers)
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and cook until softened. Add the minced garlic, curry powder, cumin, and paprika. Cook for 1-2 minutes until fragrant.
- Stir in the diced tomatoes and mixed vegetables. Cook for another 5 minutes.
- Return the browned chicken to the pot and add the chicken broth. Season with salt and pepper.
- Simmer the curry for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve the Bolivian Chicken and Vegetable Curry hot, with rice or flatbread on the side.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 30g
- Fat
- 15g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
This Bolivian Chicken and Vegetable Curry is best served with steamed rice or warm flatbread. It pairs well with a side salad for a complete meal.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a dash of cayenne pepper to the curry. Adjust the spice level to your preference.
Cost
$15