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Curry Chicken

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A delightful blend of spices in a creamy coconut milk sauce, this curry chicken is a comforting staple perfect for busy weeknights.

Ingredients

Scale
  • 3 boneless, skinless chicken breasts (about 1 pound)
  • 3 cloves fresh garlic, minced
  • 1 medium onion, diced
  • 2 tbsp curry powder
  • 1 can (13.5 oz) coconut milk
  • 1 cup mixed vegetables (bell peppers and peas)
  • 2 tbsp low-sodium soy sauce

Instructions

  1. Chop the chicken into bite-sized pieces and dice the onion. Mince the garlic finely.
  2. In a large skillet over medium heat, add a splash of oil and sauté the onions until translucent—about 3-4 minutes. Add the garlic and sauté for another minute.
  3. Add the chicken to the skillet, cooking until browned on all sides—about 5-7 minutes. Season with salt and pepper.
  4. Pour in the coconut milk, soy sauce, and curry powder; stir to combine. Bring to a gentle simmer for about 10 minutes.
  5. Toss in the vegetables and cook until tender yet vibrant—about 5 minutes.
  6. Serve your mesmerizing curry over steamed rice or with warm naan bread.

Notes

If using leftovers, store in an airtight container in the refrigerator for up to 3 days. This curry freezes well.

Nutrition

Find it online: https://delishrecipezbylucy.com/curry-chicken/

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