If you love curry recipes, but hesitate to make them at home because of the long list of ingredients and the time it takes to make them, then you’re going to love this easy chicken curry recipe. A short list of ingredients (that are easy to find in practically any store) and 30 minutes later you’ve got a takeout worthy dinner on the table. Plus, it doesn’t contain the fat and calories of a lot of those curry dishes, but still has all the great flavors. Serve it over rice or on a crunchy sweet potato cake and you’ll be hooked on one of the most delicious and healthy chicken recipes I’ve ever posted.
Coming back from vacation sucks! There, I said it. I don’t believe in sugar coating things, and people who say they come back refreshed and ready to tackle the world are full of crap (maybe it’s the fact that it’s sparkly unicorn crap that they make such an insane comment). After 10 days of fantastic eating, exploring and sleeping…I really don’t feel like cooking, cleaning things up or being responsible in any way shape or form. Am I alone in this?
So being welcomed home by my in-laws and a virtually empty refrigerator was a cold hard bitch slap of reality. I suppose I should be grateful that I don’t have an office to go to or some idiotic boss giving me crap about being gone for 10 days….But quite frankly, I’m not. I’m home, and must revert back to my more responsible self. (Having a large pity party for myself.)
Bitching aside, my ass and thighs could handle no more restaurant food. It seems that my decision not to stock my wardrobe full of elastic waist pants and lycra/spandex fabric have caused my jeans to give my lower half a very stern ultimatum – lose some weight or we will go on strike. And by going on strike, they mean that they are refusing to cover and constrict any more of my dietary indiscretions. (I have been warned.)
I already know what you’re thinking…chicken curry is NOT healthy and low-cal. HA! This one is. Not only is it healthy, but it’s so easy to make, it almost felt like I wasn’t cooking at all. Well, not really, but it as far as curry recipes go this is a truly easy chicken curry recipe.
Healthy chicken recipes are practically a dime a dozen. Just Google the term and you’ll find thousands of them. But one of the things I really like to do is to take a delicious recipe and see if I can make it healthier without sacrificing flavor and requiring the use of ‘exotic’ ingredients. I also like to see if I can re-create the the dish while cutting down on the time it takes to make it. This easy chicken curry meets all of those requirements.
To really make this a simple go-to dinner recipe, you can serve it over your favorite steamed rice, but I wanted to get some more vegetables in there. I served this over a crisp sweet potato pancake. No, these pancakes aren’t made like the time consuming, but utterly delicious latkes, this is one giant sweet potato cake.
Of course, you could make individual potato cakes, but making one giant one was easier. You can also serve this easy chicken curry spilled over the top of the cake (like I did) or slice the cake into individual servings and dish out the curry over the top of it. Whichever way you prefer, it’s delicious. Oh, and the leftovers taste great too.
Just remember, the spiciness of your curry recipes is determined by the type of curry powder you use. I use a mildly spicy one, but some have no spice and some are flaming hot.
Funny how everything but purpose can be the same and there is a completely different attitude about the whole thing.
Recipe: Easy Chicken Curry
- 1 Tablespoon Olive Oil
- 1 Medium Onion (sliced thin)
- 2 Small Apples (cored and diced)
- 1 Clove Garlic (minced)
- 1 /4 Cup Chopped Dried Apricots
- 2 Teaspoons Curry Powder
- 1 Pound Boneless Skinless Chicken Breasts (cut to 1″ pieces)
- 1 1/2 Cups Coconut Drink
- Kosher Salt
- Freshly Ground Black Pepper
- 1 Tablespoon Coconut Flour*
- Heat oil, in a large saute pan over medium high heat.
- Once oil is hot add onions, apples, garlic and apricots. Add a large pinch of salt and a few grinds of black pepper. Stir and cook until everything has softened and turned translucent. (Around 5-7 minutes)
- Add diced chicken to the pan along with the curry powder.
- Continue stirring and cook chicken until all sides are seared.
- Add the coconut milk and continue cooking until the chicken is no longer pink inside and the liquid has slightly thickened.
- If you want the mixture thickened up more, put the coconut flour in a small container and add a few tablespoons of the hot curry liquid (from the pan). Stir until the mixture is paste like and add to the pan. Stir it thoroughly into the mixture and remove from heat.
You could use golden raisins instead of the dried apricots.
Coconut drink comes in the aseptic packages and has around 50-60 calories per cup. It is not the coconut milk product that comes in a can.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Diet tags: Gluten free
Number of servings (yield): 4
Culinary tradition: Indian (Southern)
Recipe: Sweet Potato Pancake
- 2 Tablespoons Olive Oil (divided)
- 1 Large Onion (sliced thin)
- 1 Clove Garlic (minced)
- Kosher Salt
- Freshly Ground Pepper
- 2 Pounds Sweet Potatoes (peeled and grated – then rolled in paper towels to absorb excess moisture)
- In a large saute pan, heat 1 tablespoon of olive oil over medium high heat.
- Once oil is hot, add the onions and garlic. Stir and cook until onions are softened and translucent (about 5-7 minutes). While they are cooking, add a large pinch of kosher salt and grinds of freshly ground black pepper.
- Pour the onion and garlic mixture into a large bowl.
- Add the shredded potatoes, that have been slightly dried, to the bowl with the onions and garlic. Stir to combine thoroughly.
- Pour the remaining tablespoon of oil into the pan and heat over high heat.
- Once hot, add the potato mixture to the pan and spread out into an even mixture. Press mixture into the pan with a spatula and turn the heat down to medium high.
- Cook for 12-15 minutes. About half way through the cooking process, gently lift the edge to check on browning. If it’s browning too fast, reduce the heat and continue cooking.
- Flip the pancake by placing a large platter over the top of the pan. Hold both the platter and pan and flip the pancake onto the platter. Carefully slide the pancake (uncooked side down) back into the pan to cook the other side in the same manner as before.
- While the pancake is cooking, gently press the pancake into the pan. This will help the pancake hold together.
Grating the potatoes with a food processor is the easiest way to go. I rolled the grated potatoes up in paper towels to keep from staining my tea towels. I divided the potatoes into 4 batches for drying. If you do this step before you begin to even cook the curry, you’ll have the potatoes at just the right amount of dryness.
You could make this recipe with regular potatoes, but the sweet potatoes taste really great with the curry.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Diet type: Vegan
Diet tags: Gluten free
Number of servings (yield): 6
Culinary tradition: USA (General)
Recipe by Pamela Braun.