Chicken and Vegetable Curry

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Here is a traditional stew-with-gravy dish, with the fat, but not the flavor, drastically reduced. We’ve thickened the gravy by pureeing some of its cooking vegetables, then lightened it with a little yogurt. Actually, this is not an authentically Indian dish. It’s loosely based on a dish that Bert Greene used to cook at The Store in Amagansett, America’s first gourmet take-out shop. It’s a great dish for a crowd. Set out condiments, such as pappadams, toasted almonds, and/or mango or other chutney, to dress it up and serve it with rice.