simple chicken curry

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serve over basmati rice. very good with cucumber onion salad (previous recipe).

Preparation time: 20 mins.
Cooking time: 30 mins.

Serves: 3


1 can coconut milk (can be light)
1 cup chicken broth
3/4 cup cilantro
3 boneless, skinless chicken breasts
1 small white onion
3 cloves garlic, very finely minced
4 tbsp. thai sweet chili sauce
olive oil
kosher salt, curry powder


trim the fat off of the chicken breasts and cut into thin, bite-sized pieces. put the slices into a zip-lock bag. to the bag add a few drizzles of olive oil, about a tbsp. of curry powder, and half of the minced garlic. sprinkle in kosher salt, seal, and mush together in the bag until everything is coated. place into the refrigerator to marinate.

put a large, deep skillet over medium heat and drizzle in olive oil. cut the top and the bottom off of the white onion and peel off the skin. cut the onion in half and slice into about 1/4th inch slices. put the onions in the skillet and sauté with the rest of the garlic. cook only for a minute, until the garlic has infused the oil and you can smell it. you don't want to soften the onions. set off the heat.

take out the chicken and wipe off the excess oil and garlic. let the chicken set out for a few minutes to take the chill off of it.

put the onions back over medium heat. put the chicken in and sauté it all together until the chicken is slightly browned but not all the way cooked. add the coconut milk and the chicken broth. sprinkle on about 4 or 5 tbsp. curry powder. add the cilantro, chili sauce, and sprinkle with kosher sauce to taste. let simmer on medium/low heat, until the coconut milk and broth has reduced to form a thick sauce. taste for seasonings.

if you want it spicier, add more chili sauce. :)


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