Quick Chicken Curry

chichken curry and vegetables in a yellow bowl

During the past year most of us have cooked way more than normal. I’ve enjoyed creating new recipes & cooking at home. As someone who’s usually on the road every week, it IS A NICE change to eat at home, and have control over what you’re eating.

But it’s been 9 months. I think at this point, we’re all sick of something. There are plenty of nights I just don’t feel like cooking. But I also don’t want to wait for take-out. This recipe gives me the feel of take-out, but is also super fast and doesn’t require much effort. It’s also full of veggies, and tastes even better for breakfast the next morning!

You can use any veggies you want in this recipe- just chop up 2-3 cups of whatever you prefer. IT’s a great way to use up what’s in the fridge!

Happy cooking, and enjoy National Curried Chicken Day at home!

QUick Chicken Curry

chicken curry ingredients

Serves 4.

Ingredients:

1 Tbl Coconut Oil

1 Small White Onion, chopped

Salt, to taste

1 Tbl grated fresh ginger (about a 1-inch nub of ginger)

2 Cloves Garlic, minced

1/2 lb Chicken Breast, diced into bite size pieces

1 Red Bell Pepper, diced

1 C Broccoli, chopped

1 C Mushrooms

2 Tbl Thai Red Curry Paste

1 Can (14 oz) Coconut Milk

1 Tbl Coconut Aminos

Directions:

Heat a large skillet or Dutch oven over medium heat. Add the oil, onion and a pinch of salt and cook until the onion is translucent. Add the ginger and garlic and cook for about a minute, stirring continuously.

Add the chicken, and cook until no longer pink.

Stir in the vegetables and cook 3 to 5 more minutes, stirring occasionally.

Add the curry paste and cook, stirring often, for 2 minutes.

Pour in the coconut milk and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat and cook until the vegetables are tender.

Remove the pot from the heat and season with tamari.

Spoon finished curry over rice and serve!

pinterest pin for chicken curry

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Notes:

*Gluten Free Tamari or soy sauce can be used in place of the coconut aminos.

*I’ve served this over rice, as well as rice noodles & cauliflower rice. Get creative!

* This post contains a few affiliate links which means if you use them to purchase products, I may get a small percentage of the purchase price. I appreciate when you do purchase through my links as this helps me keep my website up & running.

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