Need a quick stove top chicken curry recipe? 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. After trying to make curry the hard way a few times I started to develop a few shortcuts. This recipe is a quick stove top chicken curry that will taste great. And I promise it will still give you time to see that football game and help with the homework, too.
This easy chicken curry recipe takes only 30 minutes to make. You can make the basic recipe and add a variety of vegetables just to change it up a bit. Sometimes we add shredded carrots and peas to our curry. Be creative and add your favorite veggies to this dish.
My quick chicken curry recipe is great for a busy evening. Who says you need to buy a jar of sauce to make chicken curry? I’ll show you how to make it from scratch the easy way. I make chicken curry at least once a week in the winter months.
The kids and my husband love it. Chicken curry has become a family favorite around here. We often change up the chicken curry recipe a bit for variety. You can add garlic, ginger, just about anything you’d like to your chicken curry dish. The following is the way we like it best.
This easy chicken curry recipe is gluten and corn free. But it’s also dairy free, soy free, nut free, and has no artificial flavors, colors, or preservatives.
Ingredients for Easy Chicken Curry:
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 1/2 tsp turmeric (read about turmeric health benefits)
1 1/2 tsp black pepper (a good addition if you want to reap turmeric health benefits)
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 for Easy Chicken Curry Recipe:
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, black pepper, and sea salt. Simmer on the stove on a low boil, covered, until ready to serve (about 15 minutes). Serve with cooked rice, or if you prefer to go low carb, just on its own.