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This easy chicken curry recipe is one of my FAVORITE recipes!It is rich and full of flavor! This easy chicken curry is SUPER easy and so delicious you will wonder why you are wasting $50 to eat it in a restaurant! With just a few ingredients you can make this chicken curry in just a few minutes and your family will love it!
Easy Chicken Curry Recipe
This easy chicken curry recipe is one of my FAVORITE recipes! SUPER easy and quick with just a few ingredients and your family will love it!
- Author: Tawra Kellam
Ingredients
1 lb. boneless skinless chicken breasts or thighs, cut into 1 inch pieces
2 tsp. curry powder
1/4-1 tsp. cayenne pepper (optional, to taste)
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup onion, chopped
1 Tbsp. canola oil
1 (13 oz.) can coconut milk
2 Tbsp. tomato paste
3 cups fresh baby spinach
1 cup tomato, chopped or 1 can diced tomatoes
2 cups rice, cooked
Instructions
- Sprinkle chicken with curry, cayenne pepper, salt and pepper.
- In a large skillet, sauté chicken and onion in oil until chicken is no longer pink.
- Stir in coconut milk and tomato paste.
- Bring to a boil.
- Reduce heat and simmer, uncovered, for 5 minutes or until thickened.
- Add spinach and tomato.
- Cook 2-3 minutes longer or until spinach is wilted.
- Serve with rice.
This easy chicken curry recipe is from our cookbook, Dining On A Dime, Volume 2:
You can make EASY and delicious meals at home in less time than eating out! You’ll save a ton of money on food and your family will thank you!
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Reader Interactions
Comments
- Pamela
How many does this recipe feed.
I don’t know how to cut it for 2servings with this missing info.Reply
- Jill
It serves an average of 4. You don’t need the serving info to know how to cut something down. This is how you do it. A serving of meat for people is normally 1/4 lb (you can too look up how much is a serving of meat per person too). Since this takes 1 lb. That means 1 lb divided by 1/4 = 4. Take then and divide everything else by 1/4 if you want.
Reply
- Esmeralda Pooner
I liked your pizza recipe, but in San Francisco, I was not able to find yeast in any of my stores
And bread is not the same with baking power or basking soda. I tried looking for yeast in over
four or five stores! The problem is similar to the toilet paper panic buying. Lots of home chief
here were I live. Your videos are funny like Lucy. In a good way.Reply
- Dawn
Can we substitute something else for the coconut water ??
Reply
- Dawn
Forgot to say, we cannot have anything coconut due to allergies.
Thanks,
DawnReply
- Jill
Yes you can. You can use evaporated milk, sour cream, heavy cream, yogurt or even regular milk. If you use regular milk you may have to use a little less just because it is not as thick as some of the other things.
Reply
- Dawn
Jill,
Thank you so much !! I can’t wait to surprise my family with this recipe.
- Liz Ellis
hi guys
made this the other day
it was the easiest recipe and has the most amazing flavour
yes – it will serve 4 – there are only 2 of us- i have foil loaf tins with card lids that i get from the supermarket (perfect size for a meal for 2 fits in them) and i put the remaining amount into one of them – lid on and was of course able to label it on the lid and its in the freezer for another day when i am too tuckered out from the surgery to want to cook – hubby knows what to do because i wrote all the instructions on the lid – honestly this is the best curry – i have been hunting curry recipes for years and was about to give up – you saved the day – my life and mega bucks – and not to mention my taste buds
so thanks again guysReply
- Jill
Liz thank you for taking the time to let us know. So glad we were able to help. I pray you will start feeling better and way to go on saving.
Reply
- Naomi Patton
I just made this tonight for dinner. It is so easy and delicious! Just like Tawra says, you don’t have to spend hours in the kitchen making meals. I love your quick and easy meals. Looking forward to dDining on a Dime Volume 2! I have had Volume 1 for 10 years and it is the only cookbook that I actually use on a weekly basis. Love you guys!
Reply
- Jill
Oh thank you Naomi for letting us know how much you liked this recipe and the book. You have been with us for a very long time. Thanks.
Reply
- Audrey
I made this the other day. In fact, I doubled it and my family and guests really loved it. One of the reasons I loved it is because I am doing low carb and the rest of my family loves carbs. Theirs was served over rice and mine was served over cauliflower rice. It is sometimes hard to find recipes I can alter slightly without just cooking completely separate meals. Who has time for that? I appreciate that you use the same staple pantry items that I do. I am enjoying reading through your cookbook that I purchased a couple of months ago. .
Reply
- Judy
This was absolutely delicious. I made it with Swiss chard from my garden and served it over brown rice. I will definitely make again. Even my daughter, who says she hates anything with curry, enjoyed it.
Reply
- Linda
I always keep the ingredients needed for this meal on hand so I can throw it together quicker than I can get takeaway. I love the sauce, so often double those ingredients to make the meal go further. Thanks!
Reply
- Susan
I love anything with curry and this is one of my favorite recipes. Sometimes I’ll use canned chicken and just lightly saute it since it’s already cooked. So very good!
★★★★★
Reply
- meg
Can someone please give me an idea of what curry tastes like? is it like a cumin taste? I keep buying curry and it expires before i’m brave enough to use it; i can’t afford to throw out a whole meal. thanks.
Reply
- Jill
I have never tasted it myself Meg but it is suppose to have a sweet and savory taste. It sounds like to me that you take all the spices in your cabinet and mix them together cinnamon, cloves, ginger and black pepper, chili, garlic etc. What you might try to do is just make a 1/4 of a recipe and try it. Maybe some other readers can tell you better.
Reply
- Micky
Can you make this with leftover (pre-cooked) chicken or does it need to be cooked in the spices to soak up the flavvor?
Reply
- Jill
These spices are strong enough that I think it would be fine to use leftover chicken. If you have the time to could put the spices on the chicken for a couple of hours before making it up if you want.
Reply
- (D)iane (K)ay (B)rossette
This is fantastic! Today is the first time I have tried it. I used the maximum amount of the cayenne pepper because we are crazy about “heat” in our food. (My husband grew up in southern Louisiana.) This meal will freeze well!
★★★★★
Reply
- Jill
So glad you liked it Diane. Thanks for letting us know.
Reply
- harriet
MMmm, I love curry. A classic English style curry often has shredded carrots, an apple, onion, and coconut in it.
Reply
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