Weeknight Chicken Curry. A Recipe.

This recipe really has no name. I imagine that is is a very distant relative of an authentic dish that is made somewhere. In our house this dinner is simply made. It follows no recipes. Maybe that makes it more authentic? Or more likely, much less. Either way, this is a quick, simple, yummy, warm meal. I don’t use the crockpot for this, but you could!

Basically this is just chicken slow cooked in a yummy sauce. I start by cutting up the chicken breasts (or thighs if you like the dark meat) and tossing them in my dutch oven. I probably use about 5 or so large chicken breasts as my kids are solid eaters. I cut it into cubes, usually while still partly frozen straight from the Costco bag, but whatever floats your boat will probably work fine.

Then into the food processor I put one can of full fat coconut milk, two small or one large yellow onion, two red peppers (or mixed colors, but I like the red), salt, a sprinkle of garam masala (maybe a teaspoon), and a couple squirts of red curry paste. I think maybe 1-2 teaspoons to taste. I then squirt in a touch of honey and blend the whole thing up. It will be be coral color – which is why this is sometimes called pink chicken, or orange chicken in our house. I taste the sauce in case I want more spicy curry in there. But usually I don’t, and that just gives me a chance to appreciate the boldness of raw onion.

Then pour the sauce over the chicken and pop into the oven. I will admit here that I have cooked this at all kinds of temperatures for all kinds of lengths. But usually 350 ish for 45 minutes or so is probably good. Lower and slower works fine too.

When it is done cooking, I put it back on the stovetop and stir in a cornstarch and water slurry just to thicken the sauce a bit. Taste for salt – and remember that you want it to be a bit salty because you are going to put it over plain jasmine rice.

I serve it over jasmine rice (I know – I just said that), with lime wedges to squeeze and chopped cilantro to sprinkle. Because this is a dinner that isn’t even named, it seldom has side dishes more elaborate than some green beans, but Β I have made flatbread to eat it with and that was well received by everyone (who would have imagined?)

Easy. Yummy. People fed. Success!


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21 thoughts on “Weeknight Chicken Curry. A Recipe.

  1. Sounds delish! This is usually how I cook, too. πŸ™‚ And now that I have baby # 2 on the way (while baby # 1 is 9 months old), the quicker, the better!

  2. I can’t find all the ingredients here but I will definitely try to do with the ingredients I have. It sounds very good.

  3. Yum! Sounds like an easy Indian(-ish? ;)) recipe our family will have to try! Thanks for sharing!! πŸ™‚

  4. I know from a previous post your a winco shopper… is that where you found the red curry paste?.. can’t wait to try this!

  5. Sounds great!! Not sure if my two boys would be up for spicy though I bet I could cut the spice for them.
    And these absolutely are my favorite kind of recipes! I have enough floating around in my head there’s just no space for cups and tablespoon measurements πŸ˜‰
    Ill try it out and let you know how it goes over πŸ™‚

  6. I like the way you write recipes. My favorite answer when someone asks me, how much of this do you put in? “Enough.” πŸ™‚

  7. Ashley – I do buy it at Winco, but I think it is fairly readily available. I buy the “Taste of Thai” brand. In our store it is in the international food section – by all the soy sauce and such. In a little cardboard pouch.

  8. Thank you! (sorry for my grammatical error- I realize I should have written “you’re” instead of “your”; but I was nursing and only had one free hand!) Also, my husband saw the recipe and got so excited that he immediately ordered curry paste online. So, we will be enjoying this for dinner in 5-7 business days! πŸ™‚

  9. Thank you for this recipe…it came at a great time, as I was planning our Epiphany feast and had in mind an Eastern cuisine in honor of the 3 magi from the East. This sounded pretty Eastern to me (India?), so I made it up and served it along with several other dishes (mostly Middle Eastern) for Epiphany dinner today. It was a big hit, and even those not-so-daring eaters had seconds. Some of my dinner guests asked for the recipe. So thank you again for a fun, delicious, fuss-free recipe. I was even able to find all the ingredients, including red curry paste, here in this small Alaska town!

  10. THANK you for posting simple, healthy, delicious recipes like this! I’ve struggled to get back into a weeknight cooking routine that works for me now that I have a baby to care for … this is exactly the kind of thing I need.

  11. Trying tonight! Thanks for sharing. My kind of cooking too, no exact measuring. Enjoying your daily devotions too!

  12. Just made this tonight and everyone loved it. This was a new type of dish for me which made it fun to make and eat. Thanks for sharing!

  13. This may be a stupid question, but did you cover the chicken in the oven or leave it open? I don’t have a dutch oven but I can easily cover my dish… just didn’t know and would love to try this tonight!!! Thanks!!!

  14. I made this tonight and ALL MY BOYS ATE IT! This includes my husband who doesn’t like chicken. Amazing, simple, loved it!

  15. The ‘Bossy Food’ post reminded me I never had gotten around to making this recipe. Good news – it is definitely a winner! We are calling it Idaho Curry πŸ™‚ I doubled the curry amounts, and next time I think we might quadruple the curry because my kids are older and can handle a little more zing. Thanks for the recipe.

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