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Danielle Dunn

Curry Chicken

Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Ingredients Method

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts cut into 1 inch pieces
  • 2 tbsp fresh ginger chopped
  • 2 tbsp garlic minced or chopped
  • 1 medium onion diced
  • 1 red bell pepper chopped
  • 5 thyme sprigs
  • 2 tbsp fresh cilantro chopped
  • 2 medium white potatoes, or 3 small diced
  • 2 carrots chopped
  • 1/2 tsp salt
  • 2 tbsp curry powder divided
  • 1 tsp turmeric
  • 1 tsp all-spice
  • 1/4 tsp cayenne pepper 1/2 tsp if prefer spicier
  • 2 cups chicken broth
  • 1 cup coconut milk unsweetened
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter

Method
 

  1. In a medium bowl, combine chicken, tbsp. curry powder, turmeric, all-spice, cayenne pepper and salt. Add ginger, garlic, onion, bell pepper, cilantro and thyme sprigs. Mix all ingredients together. Cover wit plastic wrap and let sit for 30 minutes.
  2. In a large skillet, heat oil and butter over medium heat. Add tbsp. of curry powder, and stir until mixed. Add chicken mixture and sauté until browned, approximately 5 minutes.
  3. Stir in chicken broth and coconut milk. Bring to a boil, then add potatoes and carrots. Cover and reduce heat to low. Simmer for 25 minutes, stirring occasionally. Sauce will thicken. Taste and add more salt if needed.
  4. Serve immediately with white rice. Garnish with cilantro, optional.

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