Simple Chicken Curry
This quick and simple curry recipe can be made with chicken, salmon, shrimp, or pork for the perfect weeknight meal.
Servings: 4 servings
Ingredients
- 1/2 red onion sliced
- 1 celery stalk chopped
- 2 carrots chopped
- 1 1/2-2 lbs boneless skinless chicken breast (or chicken thighs) cut into small thin pieces
- 1 cup chicken broth, or water
- 1 tablespoon chicken bouillon I use Knorr Chicken Bouillon
- 1/2 cup coconut milk
- 2 teaspoons curry add more if desired
- 1-3 teaspoons harissa
- 2 tablespoon chopped cilantro
- 1/2-1 lime juiced
- double the sauce if desired, chicken broth, bouillon, curry, and harissa if you want it saucier. Great when serving with rice
optional
- 1 lb sweet potato, cut into even pieces
Instructions
- In a skillet saute the carrot, onion, and celery.
- Then add in the chicken.
- Mix the sauce, chicken broth, coconut milk, curry, and harissa.
- Pour the sauce into the skillet and turn it onto medium-low, simmering until the chicken is cooked to 165°.
- Add in sweet potato if using it and cook until fork tender.
- Simmer, don't broil the broth so it doesn't separate. If you find it's not thick enough, mix 1 cup water and 2 tablespoons of cornstarch, mixed (as a slurry) and pour over the simmering sauce, stirring it until the sauce is thickened slightly and creamy.
- Add lime juice and chopped cilantro.
- Give the sauce a taste and be sure it has enough chicken flavor, curry flavor, spice, and salt. Adjust accordingly.
- Serve over rice noodles or rice, or eat by itself for a low carb meal, it’s delicious any way you serve it.