Total Time
35mins
Prep 10 mins
Cook 25 mins

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

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.

Reviews

(2)
Most Helpful

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

nvguys January 09, 2011

I really liked some things about this recipe, and have some suggestions for others. First of all, I was confused by the 6 ounces of chicken making 4 servings. I could see that if there were lots of veggies or something to bulk the dish up, but as is, it was the perfect amount for two of us (and we don't eat a ton or anything). Could be stretched to feed three with enough rice or veggies. Also, ended up very bland (and I am not huge on spicy food). I threw in some various spices: cumin, coriander, and cardamom--really anything sort of Indian would do. It also took longer for the chicken to cook than the additional 5-6 minutes it specifies. The texture was great and the sauce was yummy when poured over rice and a side of vegetables. I love coconut milk, and the chicken turned out very tender! Oh yeah, and one last thing: I used a gluten-free flour mixture because I'm celiac. If you don't have GF flour but want to make it wheat-free, you could use cornstarch as a thickener and just not dip the chicken in flour beforehand.

Laura Meehan July 13, 2008

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