Quick Stovetop Chicken Curry

Most curry recipes include many steps and a laundry list of ingredients. It is hard enough to get food on the table for our busy family these days, with two in sports this spring. After serving this dish quite a few times and always getting a good response I decided to add it to the favorites list.

This is an easy curry recipe that takes about 5 minutes to prepare and about 30 minutes to cook.

Great for a busy evening, it has become a family favorite around here. We like to eat it once or twice a month, sometimes more, and often change it up a bit for variety.  You can add garlic, ginger, just about anything you’d like. The following is the way we like it best. This dish is gluten free, corn free, dairy free, soy free, nut free, and Feingold friendly.

Ingredients:

1 package of boneless skinless chicken breasts (about 1.5 lbs)

1 can of coconut milk (we use Trader Joe’s brand as it does not have preservatives).

1 TBSP tapioca starch (or potato starch, arrowroot starch)

1 onion (peeled and sliced)

1 cup sliced mushrooms (optional)

2 TBSP curry spice

1 TBSP cumin spice

1 tsp tumeric

Sea Salt to taste (we used about 2 teaspoons) *note: if you have a corn allergy you need to avoid table salt as it contains maltodextrin, a corn derivative.

Directions:

Pour about a 1/4 cup of olive oil in the bottom of your pan. Heat the pan on medium high.  Add the chicken, onions, mushrooms and salt and slowly cook at a low boil. Cook until the onions and mushrooms are rendered. Pour the excess liquid from the pan and remove the chicken to dice it. Add the chicken back to the pan. Open a can of coconut milk and add 1 TBSP of tapioca starch. Stir until smooth. Pour into pan. Add curry, cumin, tumeric, and salt. Simmer on the stove on a low boil, covered, until ready to serve (about 15 minutes). Serve with cooked rice.

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The editor of Healthy-family.org has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.