Easy Chicken Curry

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The familiar warm tones of ginger, garlic and cumin filled every nook and cranny of our home this week.

I made batches of the stuff. Eggplant curry and lentil curry, sweet potato curry and this easy chicken curry.

We had a healthy Indian food feast.

And it was good.

The star of the feast was this chicken curry recipe. Kevin couldn’t get enough of it, and I was right behind him every bite of the way. It’s bold, not too spicy, was easy to make, and; dare I say, better than any butter chicken I’ve ever had?

Yes, this is BETTER than butter chicken.

After making oodles and oodles of curry in my lifetime, I can say that the secret to a good curry is in toasting the spices before hand. In this dish, I toasted the mustard seed and cumin for some outrageously delicious spice action.

Why all the curry, you ask? Because it’s inexpensive to make, easy to put together and the recipes are very, very forgiving. Don’t have an eggplant? Use zucchini. Don’t have a tomato? Just leave it out! It’ll still taste wonderful and cost you pennies a bowl if you do it right.

And now we have oodles of leftovers for days to come. No one’s complaining here!

Red Chicken Curry (47)

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4.0 from 2 reviews
Easy Chicken Curry
Author: 
Recipe type: Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
An easy chicken curry made with healthy ingredients and minimal oil with bold flavors that will make you fall in love with first taste. You'll want to double up on the batch, guaranteed!
Ingredients
Marinade:
  • 1 tablespoon coconut aminos or Braggs aminos or gluten-free tamari
  • 4 teaspoons red curry paste, divided
  • 3 teaspoon grape seed oil, divided
  • 550 grams boneless, skinless chicken breasts (approximately 3 half breasts), cubed
Curry:
  • 1 tablespoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2 yellow onions, sliced thin
  • 3 cloves garlic, finely diced
  • 1 tablespoon finely diced fresh ginger
  • 2 cups gluten-free chicken stock
  • 2 small red bell peppers
  • 1 tomato, roughly chopped
  • Freshly ground pepper, to taste
  • ¼ cup water
  • 4 teaspoons arrowroot starch
  • 1 teaspoon curry powder
Instructions
  1. Add aminos, 3 teaspoons of curry paste and 1 teaspoon of grape seed oil to a small bowl. Whisk to combine. Place in a resealable plastic bag and add chicken. Seal and swish the chicken around until it's coated. Set in the fridge and allow to marinade for 30 minutes.
  2. Meanwhile, add 2 teaspoons of the remaining oil in a medium saucepan with cumin seeds and mustard seeds. Heat on medium-high heat for 1 minute, or until seeds begin to pop. Be sure to stir constantly to avoid burning. Add onions, ginger and garlic. Cook for 10 minutes, stirring frequently, until onions are translucent.
  3. Add marinaded chicken (and all sauce that you can possibly get out of the bag), stock, bell peppers, tomato and ground pepper. Cover and bring to a boil.
  4. Add water and arrowroot to a small bowl. Whisk to combine. Add to the chicken mixture and stir to combine. Continue stirring until cooked, so that the bottom doesn't burn, for 30 minutes or until sauce has thickened and chicken is cooked through. You'll think that there is not enough starch, but just keep stirring.
  5. minutes before completion, stir in remaining 1 teaspoon of red chili sauce and curry powder for an extra kick of bold flavor!
  6. Serve over top rice, quinoa or with a side of papadums.
Notes
Any type of oil can be used. If you'd like to make vegan, I'm sure cooked chickpeas could be used. Perhaps 3 cups? If you're allergic to tomatoes, omit. I haven't tried to replace the arrowroot starch with anything. You could try tapioca or corn starch instead but I haven't tested this.

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This marinade is at the heart of this delicious dish. The chicken doesn’t need to sit in it long, 30 minutes will do the trick.

Get it marinading, then move on to preparing the rest of the meal. You’ll find that the timing will be just perfect!

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The longer you saute the spices with garlic, ginger and onion, the more fragrant and deep the curry will be.

… and those small chunks of ginger… oh boy, they’re amazing.

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Now I’d love to hear from you! Do share…

What food, dish, or meal do you enjoy preparing the most?

How do you save money when you’re preparing your meals? Is it something you worry about?

Leave a comment below and tell me about it!

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Comments | Leave Your Comment

  1. Hi, I just found your website to day through someone who knows you. Her name is Shirley Plant and she is in my 10 day detox group on facebook. :) This was really good and I am not much of a cook. :)

  2. My husband and I don’t do well with spice. Any suggestions to make this dish not spicy?

  3. Hello,

    Great work on this site, I have pulled some tasty items off it over the last couple weeks. The eggplant curry was excellent and has moved its way into the starting rotation. I tried the easy chicken curry tonight and while it tasted like it had potential, it was just not the right consistency and the chicken got a little tough. You have two cups of stock on the ingredient list but you don’t have it listed when to add to recipe. I would love if you could take a minute and look over the recipe because it definitely has potential but something is a wacky with the timing, 30 plus minutes at what temp, and the stock is missing. Thanks!

  4. Thank you for sharing your recipe. I did not grow up eating foods with these spice combinations but have learned that I really enjoy them! My curry has been bubbling for quite some time and now I am waiting for it to cool to divide…eat some now, freeze some for later. I will have it with quinoa tomorrow.

  5. Lord have mercy, I made this for the first time tonight and I’m licking my bowl. Amazing! This is one of my favorite recipes of yours that I’ve made. Hubby wanted it hotter – maybe more curry paste in his bowl next time? Even my picky son liked it, though I dipped his out before adding the last bit of curry paste and powder. Served over quinoa. Like Bobbie, I had a bit too much liquid, I’ll cut back on the broth next time.

    Divine – thank you so much!

  6. I just made this,and it IS yummy,but I found there was too much liquid,even though I simmered it for much longer than 30 mins(uncovered) so next time I’ll add less stock.I used the soy,and cornstarch and it still tasted good.Plus,I added some coconut milk at the end,and Garam Masala,and used chicken thighs so the meat wouldn’t dry out.

  7. Hi Leanne – we are in the midst of making this (smells amazing!!) but 2 things – it doesn’t say what to do to the bell peppers, we assumed chop as that would make sense; you also don’t mention when to add the chicken stock. We added it with the chicken as it says to “bring to a boil” but there isn’t any liquid. Hope this was all right, can’t wait to eat it! (*a note that we did substitute corn starch for the arrowroot, but it doesn’t look to be thick enough. maybe needed extra corn starch?)

    • Hi Rachel – sorry about that. I mentioned peppers and liquids but didn’t explain it very well. You add the bell peppers and stock in with the tomatoes, you’re right. Sorry I didn’t get back to you earlier. You just keep stirring and stirring. The curry will reduce MASSIVELY. No extra starch is needed.

  8. I am torn!!! Do I make the chicken, the eggplant or the lentil curry?!?!?! LOL Together?! haha Because if I had them all made separately, they”d all be on my plate at the same time!
    I love Indian food so much, that it is my comfort food. I am far from being Indian! Thank you!

    • I would make them all, then serve yourself 1/2 cup of each and freeze the rest in little 1/2 cup portions. I love eating multiple different curries at the time time. But if I HAD to choose… I guess… maybe… umm…. chicken. Yes. Chicken. Final answer.

  9. Making this tonight with pasture raised chicken thighs instead of breasts for more YUMM factor :) Thanks Leanne!

    • More like double yum factor! Hope you enjoyed it :)

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