Easy Chicken Curry Recipe

 

I’ve been using this Easy Chicken Curry Recipe for a couple of years now. I just recently realized that I hadn’t shared it here!

 

It’s a fairly quick and easy recipe to make. It’s a favorite with my family, too. It has a spicy flavor, but it’s not spicy hot. I don’t like spicy hot food, and this recipe is perfect to me.

 

 

 

Easy Chicken Curry Recipe

 

2 tablespoons oil, divided

1 onion, sliced

3 tablespoons red curry paste

2 chicken breasts, cubed

Salt and pepper to taste

1 1/2 cups chopped carrots

1 1/2 cups broccoli florets

3 cloves of garlic, minced, or 1 1/2 teaspoons garlic powder

1 teaspoon dried basil

1/4 cup chicken broth, I use water & chicken bouillon paste

1 14 ounce can diced tomatoes

1 1/4 cups coconut milk

 

In a large skillet, cook the onions and curry paste in 1 tablespoon of oil. Cook over medium heat, stirring often, for 5 minutes.

Add remaining oil, cubed chicken, and season with salt & pepper.

Cook the chicken until golden on all sides. Add carrots, broccoli, garlic, & basil. Cook & stir for 2 minutes.

Add chicken broth, tomatoes, and coconut milk. Bring to a simmer.

 

 

Let simmer for about 20 minutes, until chicken is cooked through and sauce has begun to thicken.

 

Serve over rice.

 

 

This recipe serves 6-8 people when served over rice.

If you  happen to have leftovers, it’s good the next day, too!