Chicken Curry

Chicken Curry
Cooking Time :30 mins
Servings :3-4
Level :Low
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  • 2 cups white rice (we buy Jasmine by the HUGE 10Lb bag)
  • 1 1/2 pounds boneless chicken breasts (around 2) cut into pieces
  • Crushed red pepper flakes
  • Vegetable Oil
  • 1 small onion, diced
  • I red bell pepper, sliced into thin strips
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon curry power
  • 1 tablespoon sugar
  • Thumb-size piece of fresh ginger, grated
  • 1 cup reduced-sodium chicken broth
  • 1 cup unsweetened coconut milk (get the full fat stuff…seriously)
  • Handful of snow peas
  • Handful of basil (I only throw them in if I already have them, no need to buy if you are lacking)
  • Juice of 1 lime (also something you can omit if you like)
  • Zest of 1 lime (optional…I like the rice plain)
  • Salt and Black Pepper-duh.


  • Stir the zest into the lime (if ya want). Then serve the rice and curry in a bowl so that you can mix them together. Yum.
  •  Toss the chicken strips in a bowl with salt, pepper, red pepper flakes and 2 tablespoons of oil. Heat a skillet over high heat and cook the chicken until they start to brown (about 5 mins, push them around so they don’t stick).
  • Once there is no pink, scoop the chicken onto a plate. Lower the pan heat to medium-high and add a bit more oil. Slide in the onions and cook, stirring until they turn translucent (4-5 min).
  • Add the red bell pepper and garlic (mmm garlic) and cook another 2 mins.
  • Add the curry powder (hold your breath), sugar and ginger and cook 1 more min.
  • Add the broth and coconut milk and turn the heat up to high. Bring to a boil, then lower heat to medium-high.
  • Cook, stirring often until the sauce reduces by 1/4 (whatever that really means), 7-8 min. Slide the chicken back in and add the snow peas. Cook for a min or two.
  • Add the basil and lime juice and season with the S&P to taste.

What do you think of this recipe?


Exchange recipes from mothers
from different parts of the country.
Its really simple!