This easy curry chicken recipe stretches a pound of chicken to serve four people, most of the ingredients are likely already in your pantry, and the results are a satisfying takeout-style dinner that doesn’t require ordering out. I prefer to serve this recipe over basmati rice but feel free to use whatever rice you like.
Looking for other chicken ideas for dinner? Try my cashew chicken or my parmesan-crusted chicken thighs.
Prep Time 10 minutes
Cook Time 15 minutes
Serves 3-4 people
Ingredients
2 tbsp olive oil
1 lb boneless, skinless chicken breast, cubed
1 small onion, thinly sliced
1/2 c chicken stock
1 tbsp flour
1 tbsp red curry paste
2 tbsp each peanut butter and brown sugar
2 tsp minced garlic
1/2 c shredded carrots
1 13.5-oz can coconut milk
1/4 c roasted salted peanuts, shelled (optional)
2 c cooked rice
Preparation
Heat oil in a large skillet over medium-high heat, then add chicken and onions and saute for 5 minutes. Don’t worry if the chicken looks a bit undercooked at this point because it’s going to simmer away in your sauce.
Next, in a small bowl or liquid measuring cup, combine the chicken stock with the flour, curry paste, peanut butter, brown sugar, and garlic. Add this mixture to the chicken, then stir in the carrots and coconut milk. Allow to simmer and bubble away for 10 minutes, then serve over hot rice.
Garnish with peanuts, if desired.