Quick Chicken Curry

READY IN: 35mins
Recipe by IslandGirl

A quick and tasty curry, should be called "Curry in a Hurry"

Top Review by nvguys

After making this recipe I agree with the other reviewer. I have submitted a correction for the web master to review. The serving should be 4 to 6 oz of chicken per person. This recipe was BLAND!!! I modified it to improve the taste. These are the corrections I have concluded are needed to make it taste better:

Change curry to 4 teaspoons or more. I added 4 and ½ teaspoons and it ended up being perfect!!
Change onions to 2 medium onions or more (I added 3) if you like veggies
Add thin sliced ripple cut carrots ½ to 1 cup (optional item) for additional veggies
Add one small can of bamboo shoots (optional item) for additional veggies
Pat the chicken dry before seasoning
Stir in 2 chopped green onions right before serving (optional item) if you like veggies.
I served over long grain steamed rice and everybody loved it.

Bon Appétit,
James

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet over med-high heat.
  2. Season the chicken with salt and pepper, and then coat in flour, shaking off the excess.
  3. Reserve the excess flour.
  4. Brown the chicken on both sides, then remove and set aside.
  5. Add the onions to the skillet and cook til just tender, about 3 or 4 minutes.
  6. Stir in the curry powder and 1 T. of the reserved flour.
  7. Discard the rest.
  8. Stir in the coconut milk and bring to a simmer.
  9. Return chicken to pan and cook til sauce lightly thickens and the chicken is cooked through, about 5 or 6 minutes.
  10. Turn the chicken occasionally during this process.
  11. Season with salt and pepper.
  12. Place the chicken in a serving dish, spoon over the sauce and sprinkle with the chopped cilantro.

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