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Curried Brussel Sprouts And Chicken

We had friends over for dinner a while back and had a collection of leftover food in the RV refrigerator that needed to be eaten. So I threw it all together and the result was this dish. We love ethnic food and this is a great dish that is easy to do. The chat masala and garam masala can be found in some grocery stores but I like to get mine from a local spice shop or online from the Savory Spice Shop which I find to be noticeably fresher than grocery store spices.

Any root vegetables would be good in this dish, I especially like sweet potatoes instead of the regular potatoes. Use what you have. The red peppers are the spicy heat for this dish so it is easy to adjust to your personal taste by adding a little more or less.


 1/2 pound chicken, cubed
 1/2 onion, chopped
 1/2 pound Brussels sprouts, halved
 2 potatoes, cubed
 vegetable oil
 chat masala or garam masala, to taste
 turmeric, for color
 dried red peppers, to taste
 1 can coconut milk


In a soup pan over medium high heat saute the chicken in a little vegetable oil until the chicken is done all the way through. Do not crowd the pan by trying to cook more than one layer at a time. If needed cook in smaller batches. Add the cooked chicken to a bowl. Wash and cut the Brussels sprouts in half through the stem end so the leaves remain connected. Saute the sprouts starting cut side down in the pan with onion until crisp tender. Again do not crowd the pan. Remove to the bowl with the chicken. Do not rinse the pan. All that color in the bottom is flavor. Boil the potatoes with just enough water to cover. Cook until fork tender. Add the rest of the ingredients back into the pan. Mix in the spices, salt, and coconut milk. Simmer until hot.

Serves: 2
Chicken Onions Brussels_Sprouts Potatoes Coconut_Milk Stovetop Photo

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.