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Easy and Flavorful Customizable Chicken Curry

I recently started making curry and it has become a regular on the menu because there are so many different ways to make it:

  • Pretty much any kind of vegetable will work. (It’s so fun to think of different combinations of vegetables that will compliment each other.)
  • It can be served over rice, quinoa, or cauliflower rice.
  • It can be topped with yogurt, sour cream, cilantro, or green onions.

The possibilities are endless with this basic curry sauce!

One thing I have noticed is that my favorite curries have something sweet in them- either sweet potatoes, butternut squash, or mangos. My recommendation would be if you want to switch up the vegetables, just make sure you include either sweet potatoes, butternut, or mangos.

In case you’re wondering if this curry is spicy: it has plenty of flavor from the different spices, but very little heat.

Easy and Flavorful Customizable Chicken Curry

  • 2 T. coconut oil, ghee, or your favorite cooking oil
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 2 green bell peppers, chopped (I used the ones I froze last summer)
  • 2 garlic cloves, minced
  • 1 T. grated fresh ginger (see my secret ginger trick here)
  • 2 T. red curry paste*
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1 tsp salt
  • 1 14 oz. can coconut milk
  • 1 cup (8 oz.) tomato sauce, diced tomatoes, or any other kind of canned or fresh tomatoes (I even used some leftover salsa I had in the frig)
  • 1 1/2 lb sweet potatoes (about 2 medium sweet potatoes) cut into 1/2 cubes
  • 2 cups (about 8 oz) pre-cooked chicken, chopped into pieces (see how I cook a whole chicken here)

Heat oil in large pot.

Add onions and peppers and saute until tender.

Add garlic, ginger, curry paste, spices, and salt and saute briefly until fragrant.

Add the coconut milk, tomato sauce, and sweet potatoes. Cover and simmer until the sweet potatoes are tender.

Add the chicken and heat through.

Serve over rice, quinoa, or cauliflower rice. Top with sour cream or yogurt and cilantro or green onions.  Enjoy!

*Please do not be intimidated if you’ve never used red curry paste before or if it seems like a “weird” ingredient (that’s how I used to feel). It’s a crucial part of this recipe and I wouldn’t want you to miss out on the amazing flavor it adds. It comes in a small jar and costs only a few dollars. It can be found at many grocery stores. I found it next to the soy sauce and coconut milk at HyVee.

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