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Chicken Curry Fast & Easy

Take-out style, but made at home. Chicken simmered in coconut milk with bold spices of turmeric, paprika, garlic, and ginger make this the perfect comfort food to satisfy.
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Course: Dinner, Entree, Main Course, Ulam
Cuisine: Asian, Indian, Thai
Keyword: chicken curry, coconut milk, curry, easy, gluten free, one pot, poultry, turmeric
Prep Time: 7 minutes
Cook Time: 38 minutes
Total Time: 45 minutes
Servings: 3 people

Equipment

  • braiser pan or Dutch oven

Ingredients

  • 1 lb chicken breasts cut into chunks
  • 2 tsp baking soda
  • 1 can coconut milk regular
  • ½ cup vegetable broth or chicken broth chicken broth will add more chicken flavor
  • 2 tbsp olive oil
  • 2 cloves of garlic minced
  • 1 tbsp ginger grated or minced
  • ½ large onion cut into ½" wide and 2" long pieces
  • 1 large carrot julienned
  • 3 bay leaves
  • 1¼ tbsp turmeric powder
  • 2 tsp paprika powder
  • 1 tsp corriander
  • 2 handfuls baby spinach
  • salt to taste
  • cilantro Topping Garnish. Fine chopped.
  • lime Garnish. Squeeze over served portion.

Instructions

Tenderize the Chicken Breasts

  • If using chicken breasts, cut them into chunks and dust with the baking soda.
  • Set in refrigerator for 15 minutes.
  • Remove, wash the baking soda off under cold water, pat dry, and set aside.

Make Chicken Curry

  • Heat pan and then add oil. Sauté the garlic and ginger. About 10 seconds.
  • Add in the onions. Sauté and mix. About 1 minute. Be sure not to burn the garlic and ginger.
  • Add the carrots. Sauté 1 minute.
  • Move the ingredients to the side to make space for the chicken.
  • Add the cut up chicken breasts. Let it sear on the side that is on the pan. About 2-3 minutes.
    When browned (but not throughly cooked) then begin to turn the chicken and incorporate with the other sautéed ingredients.
  • Add the coconut milk. Add the vegetable or chicken broth.
  • Let it high simmer, covered, for 3 minutes.
  • Uncover and add the turmeric, paprika, coriander, and add the Bay leaves. Mix and then Cover. Simmer on low for 5 more minutes.
  • Uncover and mix and let simmer on low for an additional 10-12 minutes (UNCOVERED). Stirring frequently.
    Add a tablespoon of water at a time if you want more sauce.
    Sprinkle a pinch of salt.
  • When sauce looks creamy and everything incorporated you are almost done.
    Add the handfuls of spinach and tuck the spinach into the sauce so the spinach cooks from the heat of the sauce and stays colorful and not overcooked.
  • Turn off the heat. Let the spinach wilt and once it is wilted, serve immediately.
  • Garnish with cilantro and lime on the side. Serve and Enjoy!

Notes

Serving Suggestion:
  • serve with a side of rice 
  • serve with a side of roti or flatbreads
  • serve with a garnish of Thai chilis or pickled vegetables 
  • add potatoes, red bell pepper, mushrooms, or chopped chicken liver
  • add salt to your taste