Curry Chicken Recipe ~ Easy Chicken Curry

Image by vtmikec via Flickr

Curry Chicken Recipe ~ Easy Chicken Curry

Today is wet and cool in Queensland and it made me think of Winter ( even though its nearly Summer ). What better than a tasty and warming curry on a night like this.  Its easy filling and quick!

Curry chicken is also nice recipe for busy weeknights, with chicken breasts, onion, potatoes and carrots all cooked together in one dish. Feel free to use chicken thighs instead of breasts, ( personally I am not keen on thighs but a lot of people enjoy them more than breasts) and to replace the curry paste with 1 1/2 – 2 tablespoons curry powder if needed.

Ingredients:

• 3/4 – 1 pound chicken breasts, boneless, skinless, cut into chunks
• 2 potatoes, peeled, chopped
• 1 red onion, peeled and chopped
• 10 baby carrots, washed, drained, cut in half
• 2 tablespoons oil for stir-frying
• 2 tablespoons curry paste (traditional Indian yellow curry paste is best)
• 1 cup chicken broth
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt, or to taste
• Freshly ground black or white pepper, to taste
• Ground coriander, optional

Preparation:

Cook the onion in a wok until the onion is softened . Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).

Add the chicken and stir-fry for about 5 minutes

Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 – 20 minutes, making sure the chicken is cooked.

Sprinkle the ground coriander over top.

Serves 2 – 4

I love to serve this up in colorful bowls with lots of rice. I also love to serve pappadums with it.