Weeknight Chicken Curry
I have always enjoyed a good slow cooked curry. But often I find that I make it on weeknights when I just need to get dinner on the table. Sometimes I make rice and sometimes I don't. It all depends on if our son requests it. I like it both ways.
You can use chicken breasts or thighs whichever you have or prefer. But, I do like the boneless skinless chicken meat for this recipe.
This version has far less curry powder than most. I use some turmeric to still give the color and health benefits but not all of the spice as true curry. If you are not intolerant to the chili powder and cumin then you can use all curry powder for a more intense flavor.
One thing I love most about dishes like this is the versatility. This is my standard and go-to ingredient list, but I have been known to add celery, bell peppers, zucchini, peas, and sugar snap peas. Have fun and use what is in your refrigerator and what vegetables you prefer. The base recipe of chicken and the curry sauce is very forgiving.
Weeknight Chicken Curry
Weeknight Chicken Curry
Ingredients
- 2 boneless skinless chicken breasts, cut bite size (can substitute 4-5 thighs if desired)
- 1 Tbsp olive oil
- 1/4 white/yellow onion, large dice
- 3 carrots, large dice
- 1 head broccoli, cut into florets
- 1/2 head cauliflower, cut into florets
- 1 can coconut milk, 14oz.
- 1/2 cup chicken broth
- 1 Tbsp curry powder
- 1 Tbsp turmeric powder
- 1/2 Tbsp paprika
- 1 tsp sea salt
Instructions
- On medium-high heat in a Dutch oven cook the chicken for 6-7 minutes. Stir periodically and cook until done.
- Add the vegetables and cook 4-5 minutes. Stir periodically.
- You can add the milk, broth, and seasonings into the pan directly or mix them up in a bowl first. It does not matter and won't affect the end result. Add to the pan and stir well. Let everything cook for 5 minutes over medium heat.
