I promised more chicken recipes in the new year and I realized I hadn’t done a quick and easy chicken curry so it was definitely time. Skip the flour, skip the heavy cream, skip the sugar and skip the butter….we’re making this healthy and it’s even more delicious than the heavier traditional version…you’re gonna love it!
I’m always surprised when I look at recipes for a simple curry and it’s loaded down with unnecessary (and unhealthy) ingredients. You’re going to love the ease of this dish and your family is going to love the flavours.
To save time, I bought packaged broccoli, cauliflower and carrots. They’re already cut and washed and I don’t have to worry about using up those leftover veggies in a hurry. I’ve mentioned before that I ask my butcher to cut my chicken for me for soups and stews. I’m not a fan of handling chicken and he can do it with his machine in no time. All the pieces are evenly cut as well. This saves loads of time in the clean-up and I don’t have to feel like a surgeon walking around gingerly with my knives and cutting board full of chicken meat juices – yuck!
I’ve also added in some tomatoes – let’s stretch that dollar!
This is a family friendly curry recipe and the 3 tablespoons of red Thai curry paste can be reduced if you think it will be too much but I deliberately have not made this super spicy so it should be just fine. I’ve included some optional extra spices for those who like it hot so everyone should be able to find their own balance.
If you don’t want to put this on rice, you can toss some noodles in for the last 10 minutes of cook time. A great time saver that I would have done if I had thought about it while I was cooking instead of while I was typing this, ha!
Over the next while, I’ll be concentrating on family friendly meals that are quick, easy and kind to your wallet. That doesn’t mean we’re getting boring though – we’re going to rock it and you’ll be doing the happy dance in your kitchen. Cheers!
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red Thai curry paste
- 1 yellow onion, sliced
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon Thai hot chili garlic sauce (optional)
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- sea salt and freshly ground black pepper
- 2 chicken breasts, cut into bite sized pieces
- 3 cups of broccoli, cauliflower and carrots, cut into bite sized pieces
- Zest of 1 lime
- 1 and 1/2 cups of coconut milk
- 1 14 oz can of diced tomatoes
- small handful of fresh basil, chopped
- Toppings (optional)
- green onions
- fresh cilantro
- Heat one tablespoon of oil in large pot on medium-high heat, adding curry paste, onion, cayenne pepper, garlic sauce, garlic and ginger. Cook for 5 minutes, stirring well.
- Salt and pepper the chicken and add to pot, cooking until lightly browned. Add the broccoli, cauliflower, carrots and lime, cooking 3-4 minutes.
- Add coconut milk, tomatoes, and basil and simmer on medium heat for 20 minutes until sauce thickens.
- Serve immediately. Squeeze lime juice on individual servings. Top with green onions or cilantro if desired.