Easy Chicken Curry Recipe

Who doesn’t love a good, spicy curry every now and then? Luckily for you we have a simple chicken curry recipe for our readers that is sure to pack a punch that will leave your palette satisfied.

Prep Time: 15-20 minutes
Cook time: 1 hour
Yield: Serves 5

Ingredients:
- 6 skinless, boneless chicken breast halves
- 2 large onions, diced
- cup curry powder, or to your taste
- 1/4 cup olive oil

Instructions:

Let’s begin by heating your ¼ cup of oil in a large skillet. Medium heat should suffice. Once oil is heated, add your diced onion and sauté until they become soft and golden brown. Gradually stir in your 1/3 cup of curry powder, adding the chicken breasts once everything is blended to perfection. Cover the skillet and simmer over medium-low heat for 45 minutes, or until chicken is no longer pink throughout. Once your 45 minutes are up, remove the cover from the skillet and cook for an additional 15 minutes, allowing the sauce to reduce. Serve and enjoy!

Ingredients:
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 bay leaf
- 1/2 teaspoon grated fresh ginger root
- 1/2 teaspoon white sugar
- salt
- 2 skinless, boneless chicken breast halves
- 1 tablespoon tomato paste
- 3/4 cup coconut milk
- 1/2 lemon
- 1/2 teaspoon cayenne pepper

Instructions:

Using medium heat, warm up your olive oil in a skillet. Add your onions to the heated oil, and sauté until they are slightly brown. Stir in the garlic, paprika, cinnamon, bay leaf, curry powder, ginger, sugar, and salt. Continue to stir between 1 ½ - 2 minutes.

Now, with all of our ingredients collected and ready, let’s get to cooking. (This meal should only take somewhere in the neighborhood of 45 minutes until it can be served. Take the time to cut your chicken into reasonably sized chunks, then add it to the mixture along with your tomato paste and coconut milk, ensuring to stir in all ingredients to make sure they get sufficiently mixed. Bring to a boil, reduce heat to low, and allow 20-25 minutes worth of simmering. Stir in your lemon juice and cayenne pepper then allow 5 more minutes to simmer. Serve and enjoy!

Green Curry Paste Ingredients:
- 4 small green Thai chilies
- 1/4 cup purple onion, diced
- 4 cloves garlic, minced
- 1 thumb-size piece of ginger, grated
- 1 stalk of fresh minced lemongrass
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 3/4 to 1 tsp. shrimp paste
- 1 (loose) cup fresh cilantro leaves and stems, chopped
- 1/2 tsp. ground white pepper (can be found at Asian food stores)
- 3 Tbsp. fish sauce
- 1 tsp. brown sugar
- 2 Tbsp. lime juice

Curry Ingredients:
- 1 to 1.5 lbs. boneless chicken breast cut into chunks
- 1 can coconut milk
- 1 tsp. grated lime zest
- 1 red bell pepper, seeded
- 1 zucchini cut into slender strips then into chunks
- Handful fresh basil
- 2 Tbsp. coconut oil or other vegetable oil

Instructions:

Begin by placing all of your curry paste ingredients into a food processor (or a pestle and mortar, if you like). Mix into a paste. In a large frying pan (set to medium-high heat), coat the surface with your 2 tbsp of oil. Once coated, add your curry paste. Set aside 2-3 tbsp. of the coconut milk for later. Fry paste for a max of 1 minute, adding the ¾ of the coconut milk you didn’t set aside. Add your boneless chicken breast chunks, making sure to stir so as to get them as incorporated into the sauce as possible. Once the sauce comes to a boil, turn down the heat to medium so as to cause the dish to simmer. Cover dish and give it 3-5 minutes to simmer. Stir occasionally. Stir in your red bell pepper, zucchini, and lime zest. Allow another 3 minutes for simmering, making sure to stop once vegetables are softened but still colorful and firm. Add fish sauce to taste. You don’t want the dish to be too salty, but if you add too much you can just balance things out with some sugar or honey. Once you have the dish where you like it, serve and enjoy!