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Curry Chicken
Curry chicken is a 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, and to replace the curry paste with 1 1/2 - 2 tablespoons curry powder if needed.

Category Entrée
Contributor Jeremiah
Last Update 1/18/2013 12:00:45 PM
Prep Time 30 min
Cook Time 30 min
Serves 6

arrow_right Chicken breasts, boneless, skinless, 1 lb
 arrow_right Potatoes, 2 large
 arrow_right Red onion, 1 large
 arrow_right Baby carrots, 10
 arrow_right Curry paste, 2 Tbls (traditional Indian yellow curry paste is best)
 arrow_right Chicken broth, 1 cup
 arrow_right Sugar, 1 tsp

Cooking Instructions

 Cut chicken into chunks about 1 1/2 inches
 Peel and chop potatoes into chunks
 Peel and chop red onion
 Wash, drain, and cut in half the baby carrots
 Heat a wok or deep-sided frying pan over medium-high heat.
 Add 2 Tbls oil to the heated wok.
 When the oil is hot, add the onion.
 Stir-fry until the onion is softened and translucent.
 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 so that the chicken is browned and coated with the curry paste.
 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.
 Taste the curried chicken and adjust the seasoning if desired.
 Sprinkle the ground coriander over top.
 Serve immediately over jasmine or basmati rice

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