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.
This looks so great and easy too! I love curry!
PS just found you and I’m thrilled!
Caryn,
Our family toasted you at dinner tonight! This dish was excellent! Thanks for helping to add some much needed flavor to our diet and menu!!!!
I find this recipe a little confusing. It says to heat a pan on medium high and then slowly cook the chicken and onions on a low boil. ? Boil? Low? Am I missing a step?
Yes, I probably should have said, then ‘turn down’ the heat and slowly cook the chicken and onions at a low boil. If you put the gas mark up too high you run the risk of burning it. It is easier to use a medium high temp to get it to come to a boil and then reduce it afterward to keep it from burning. Good question.
Thank you SO much Caryn for Including this recipe in the Seasonal Sunday Weekly Link Up. It Looks SO good. I have a serious soft spot for curry. and I love the simplicity of this recipe. Cant wait to look through your site some more!
xo, Brittany
This recipe looks great.
However, just an FYI: coconut is considered a tree nut http://www.foodallergy.org/page/tree-nut-allergy
My husband and children are allergic to peanuts & tree nuts. We once spent a night in the hospital when my husband had a single coconut shaving in a piece of candy. It is important to know if you have guests with allergies eating this dish.
Thanks, Lisa.
I think coconut is a stand alone allergy. I know a few people allergic to coconut, one pretty severely, that aren’t allergic to tree nuts. I think you can be allergic to both. Thanks for sharing. It is important info for anyone recently diagnosed. Anyone interested in learning more about tree nut allergies can check out the Allergen Guidebook page on Tree Nut allergies for more information and a detailed list of ingredients to avoid and foods that commonly use tree nuts in ingredients. There is also a mention about coconuts in there too.