Another Chicken Curry Recipe
I wasn't sure I'd like the tomatoes but I think this was one of the best curry recipes I've made. This served 2 adults with one huge lunch portion for leftovers, so call it 3-4 servings.
- 2 Tbs oil 4-6 chicken tenders (maybe a pound altogether)
- 1/2 an onion, cut in half and then sliced
- 2 cloves garlic, minced or pressed
- salt and pepper to taste
- 2 tsp curry powder
- 1 12-14 ounce can of unsweetened coconut milk
- 1-2 tsp curry paste
- 1 can diced tomatoes since I didn't have fresh ones handy
- 1 Tbs dried basil (would be better with 1/4 cup fresh)
- Major Grey's mango chutney on the side
Start your rice cooking. For 3-4 people, I usually use 1 cup rice and 2 cups water, plus 1/2 tsp of salt. Bring to a boil, reduce to a simmer, cover and cook 20-25 minutes. If it gets done before the curry is done just turn the heat off and let it sit a bit.
Heat the oil in a pan at a medium heat. Cut the chicken into bite size pieces.
Add the onion and garlic to the heated oil and cook for about 10-15 minutes, stirring frequently. Salt and pepper to taste. Stir in the curry powder and cook another minute. Add the coconut milk and stir, then stir in the curry paste. (You can use red or green curry paste.)
Cook another few minutes, stirring. Add the chicken and cook at a simmer until the chicken is done, about 4-5 minutes. Add the tomatoes and cook till heated through. Alternately, you could add peas or bamboo shoots or.... Stir in the basil.
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