Chicken Curry

Oh. My. Goodness. Life is crazy! C. R. A. Z. Y. We decided that we are going to move--again--and my life has been turned upside down the last eight-plus weeks trying to get everything figured out about building the house, and where we are going to live during construction, and what to do with our horses during construction...blah, blah, blah. Moving = complete insanity, as I'm sure you all know. Eek!


Glad you are all so patient ;)

I made this for dinner today, after not really cooking for what seems like forever because I've been so busy making move arrangements, and it was so, so nice to be in the kitchen again. This is a very easy chicken curry recipe and it has fantastic flavor. I love cooking with coconut milk, and I always mix light and regular coconut milk so I can still get a good amount of creaminess with a little less fat than using all regular coconut milk (I mix the two cans together, use half of it, and then freeze the rest for another meal).

Chicken Curry
printable recipe


4 teaspoons olive oil, divided
1 lb chicken breasts, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
3 large carrots, scraped, halved lengthwise, thinly sliced
1 tablespoon curry powder
1 tablespoon garahm marsala
2 cups chicken broth
1 13.5 can coconut milk (I use half light/half regular)
1 6 oz can tomato paste
1 teaspoon kosher salt
1 15.5 oz can garbonza beans, drained and rinsed
2 cups frozen cauliflower, coarsely chopped
1 cup frozen peas 

Hot cooked rice for serving

1. In a large pot, heat 2 teaspoons olive oil until hot. Add the chicken and cook, stirring often until browned and no longer pink on the inside, about 5 minutes. Transfer the chicken to a bowl and cover with foil to keep warm.


2. Add the remaining 2 teaspoons olive oil to the pot. Add the onion, garlic, and carrots, and cook, stirring often, until the carrots are softened, about 5 minutes.


3. Add the curry powder and garahm marsala, and stir to coat the vegetables. Cook, stirring often, for 5 minutes (don't worry when some of the curry and garahm marsala sticks to the bottom of the pan).


4. Add the chicken broth to the pot and scrape the bottom with a wooden spoon to get all of the stuck-on bits off and mixed in to the broth.


5. In a medium bowl (I use a 2-cup glass measuring cup) whisk together the coconut milk, tomato paste, and salt. Add to the pot and stir well. Bring to a simmer over medium-high heat, reduce the heat to maintain a simmer, and cook, stirring occasionally, 5 minutes.


6. Add the garbonzo beans, cauliflower, and frozen peas, bring back to a simmer, and cook, stirring occasionally, 5 minutes. Serve over cooked rice.


Makes 6-8 servings.