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Curry Chicken

Danielle Dunn
Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • Serve immediately with white rice. Garnish with cilantro, optional.
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