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Chicken Curry

September 29, 2009

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.

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


  • 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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