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Chicken Curry

September 29, 2009
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In the mood for something different? Then try this incredible chicken curry! It’s bursting with flavor and fresh veggies, and tastes as good as anything you’ll get in a restaurant. Serve with rice to soak up all the sauce. You’ll find the ingredients in a grocery store’s ethnic aisle.

Ingredients:
3 boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons vegetable oil
2 Tablespoons curry powder
3 teaspoons red curry paste (this makes a medium-mild curry, so add or delete paste for more or less spice)
3/4 cup fresh carrots, diced
3/4 cup fresh zucchini, diced
3/4 cup fresh white onion, diced
3/4 cup fresh potato, peeled and diced
1/2 cup fresh red bell pepper, diced
1/2 cup frozen peas
1 can coconut milk
2 Tablespoons fish sauce
1 Tablespoon brown sugar
1 cup chicken stock

Directions:

  • Heat vegetable oil in a large non-stick saute skillet (or wok skillet), over medium-high heat.
  • Add chicken pieces and saute 8 minutes, stirring often to brown all sides.
  • Add curry powder and curry paste to skillet. Coat all chicken pieces and cook 2 minutes.
  • Add all vegetables to skillet (carrots thru peas) and saute 5 minutes. (Add a drop more oil if pan seems dry.)
  • In a bowl, whisk together coconut milk, fish sauce, brown sugar and chicken stock until well blended.
  • Pour sauce into skillet with chicken and veggies, and bring to a boil.
  • Reduce heat to medium. Cook on a high simmer for 20-25 minutes, until sauce slightly thickens and veggies are tender.
  • Serve hot, over rice.
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One Response to “ Chicken Curry ”

  1. Lindsey Hinrichs on February 24, 2011 at 7:40 pm

    I make this with Quorn (fake chicken) and it is so tasty! I also substitute broccoli for the zucchini and add peanuts to my bowl. Such a great meal! A favorite in our house.

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