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!