The best thing about Thanksgiving leftovers— for me, anyway— is when they are gone. For all the excitement leading up to the biggest food holiday of the year, I’m usually over it after two rounds of leftovers. Yes, I look forward to a good turkey sandwich, usually with a thin layer of leftover dressing and a smear of tangy cranberry sauce, plus a dab of mayo and perhaps a piece of lettuce in a ridiculous effort to offset all those carbs. And obviously, I enjoy transforming the turkey bits into spicy dishes, such as my turkey and black bean enchiladas or a delicious, comforting bowl of leftover turkey gumbo.

But my taste buds get weary after all that butter and gravy, and I start craving something with more pizzazz, and (for reasons I cannot explain) preferably from a culture other than my own. This impromptu Indian-inspired meal gave me not only delicious, warm spicy flavors, but also a generous dose of comfort on a dreary November night. My chicken curry came together more quickly than you might imagine, and it was a great way to incorporate some nutritious autumn vegetables and use up a package of skinless chicken thighs that I had stashed in the freezer.

Curry is not a cuisine of my youth; I first learned to enjoy it about 15 years ago in a local Thai restaurant, and I finally got brave enough to try making it at home within the past few years.  There are many varieties and styles (or colors, if you will) of curry, and it has taken me some time to learn which ones I like best. In Thailand, a green curry might include lemongrass, garlic, kaffir lime and hot chile spices, and those flavors are spectacular with seafood in a broth softened with coconut milk. In nearby India, a curry looks altogether different and usually gets its flavor from a blend of dry spices, including cardamom, coriander, ginger, cumin and turmeric. If you purchase a jar or can of “curry powder,” it may contain any combination of those pre-ground ingredients, but it’s easy enough to mix and match your own flavors if you already have the individual spices.

My chicken and autumn veggies dish is more similar to an Indian curry, and I started my blend with a quick toasting of whole cumin and coriander seeds. Heat brings forth the intense flavors, whether by toasting whole spices or by adding ground spices to hot oil in the pan. The technical term for this is “blooming,” and you don’t want to miss this easy step for the extra flavor it imparts to your final dish. I toasted the seeds in a hot, dry skillet— swirling the whole time for about 45 seconds until they were intensely fragrant— and then let them cool before crushing them in a mortar and pestle. Next up, I assembled my other dry, pre-ground spices, including ginger, cardamom, turmeric, cinnamon and hot chile flakes.

I chose boneless chicken thighs for their texture and flavor, but chicken breast or tenderloins would also be delicious here. I cut them into one-inch chunks, seasoned them with salt and pepper and let them rest while I cut up onions, red bell peppers, fresh broccoli and delicata squash. For this dish, I highly recommend getting all your components lined up and ready, as the cooking goes quickly once it begins.

You’ll also need a bit of oil to get things started. Choose an oil that performs well over high heat, such as canola, peanut or coconut oil. I cooked the chicken first, just until the bits were no longer pink, and then transferred them to a separate bowl while I sautéed the vegetables. When I’m cooking veggies of varying textures, I usually begin with the firmer ones, adding the rest in descending order of necessary cooking time. The best time to add the spices is just before adding more vegetables— this allows them to bloom in the hot oil that coats the veggies. Season along the way, of course, with salt and pepper as well. This does more than add salty flavor; salting during cooking helps to draw moisture out of the ingredients for better texture.

A dab of tomato paste in the center of the pot adds a rich, warm color and also a burst of umami flavor from the concentrated glutamates in the tomatoes. A little broth to thin it out, and then the chicken goes back into the pan with half a can of light coconut milk to simmer until everything is nice and tender. This took about 30 minutes, long enough to cook up a pan of basmati rice, perfect for soaking up the flavorful curry.

This kind of meal hits the spot after so much gravy, dressing and mashed potatoes, and the heavy load of vegetables does the body good, too! 

Chicken Curry with Autumn Vegetables

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: About 45 minutes
• Difficulty: Average
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This dish ticks all the boxes with big flavor, warming comfort and exceptional nutrition. It's easy enough for a busy weeknight and rich with autumn comfort.

Ingredients

• 1 pound boneless, skinless chicken thighs, patted dry and cut into 1-inch chunks
• Kosher salt and black pepper
• 1/2 tsp. whole cumin seeds
• 1/2 tsp. whole coriander seeds
• 1/4 tsp. EACH cardamom, cinnamon, red pepper flakes, ginger, turmeric (see recipe note below)
• 1/2 sweet or yellow onion, chopped
• 1 small delicata squash, cleaned and cut into 1-inch chunks
• 1/2 bunch fresh broccoli, cut into small florets
• 1/2 red bell pepper, chopped
• 2 Tbsp. high-heat cooking oil (I used coconut, but canola or peanut would be good)
• 1 to 2 Tbsp. tomato paste
• 1/2 cup low sodium broth (chicken or vegetable)
• 1/2 can light coconut milk
• Basmati or brown rice for serving
• Fresh cilantro for serving (optional)

Recipe Notes: I created my own curry spice blend because I have the individual ingredients, and 1/4 teaspoon each was a good starting point for my adjustments. This is a good way to control the heat and balance the blend with the spices you like best, but there’s no harm in buying a pre-made curry powder. Use 1 to 2 teaspoons, depending on how intense you’d like the flavors to be.

Because this dish moves quickly once cooking begins, I recommend having all ingredients prepped and on standby before you turn on the burner.

Directions

1. Season the chicken chunks with about 3/4 teaspoon salt and a few twists of black pepper. Toss to coat, and allow it to rest at room temperature while you prep the spices and vegetables.
2. Heat a small dry skillet over medium-high heat. Add seed spices and toast, swirling the pan constantly until the spices are very fragrant. Transfer to a bowl to cool, and then grind in a mortar and pestle or electric spice grinder.
3. Measure remaining spices into a bowl and set aside.
4. Place a wide, heavy-bottomed pot over medium-high heat. Add oil and heat until shimmering, then toss the chicken pieces just until all sides are no longer pink. Transfer chicken to a bowl and keep warm.
5. Add vegetables to the pot, beginning with the firmest and adding the others in descending order of time needed to soften. Season with a pinch or two of salt to help draw out the moisture. Add spice blend and ground seed spices to the hot vegetables and toss to coat.
6. Stir in tomato paste for rich color and burst of umami flavor. Add broth and cook until the liquid begins to simmer.
7. Return chicken to pan. Stir in coconut milk. Cover pan and reduce heat to simmer the curry for about 25 minutes. Serve with basmati rice and sprinkle with chopped cilantro, if desired.