My friend Bernice made this simple chicken curry for our family one night when we lived in Cleveland...we've been hooked ever since! It's easy to throw together, and it freezes awesome (the only way there's enough to freeze, is if I double or triple it!) Rex seriously can't get enough of it, and Hank eats at least two servings, and another one an hour later!
This recipe is from Bernice's cute sister Dorothy. Check out all her fun recipes over at the canuckyduckycookbook.blogspot.com, curry recipe is here! I double the sauce, but not the chicken because too much chicken freaks me out! Enjoy!!!
3-4 tablespoons oil (I use olive)
6-8 tablespoons/cubes curry paste, chopped
1 large onion, diced (1 cup)
4 boneless, skinless chicken breasts, cut into small pieces
1/2-1 full bunch fresh cilantro, chopped
1/2 bunch fresh basil or 2 tablespoons dried
1/4 cup green onion, chopped
2 (13.5 oz.) cans coconut milk
4 tablespoons soy sauce
salt and pepper, to taste
2-3 cups bean sprouts, optional
Basmati Rice, cooked
green onion and cilantro, garnish
Instructions: Heat the oil in a large saucepan and add the chopped curry. Stir to dissolve the curry while cooking on low heat. Dice one large onion and cook it until tender. It's going to be kind of pasty so keep stirring to avoid sticking to the pan and burning! Cube chicken and add it to saucepan once onions are softened. Cook the chicken a little over half way done. It will finish cooking with the sauce. Add two cans of coconut milk. Add in your cilantro, basil, green onion, salt, pepper, and soy sauce, and give it a good stir. Cook until the chicken is no longer pink. Serve over cooked rice and garnish with green onions and cilantro. Enjoy!!!
This is the curry you need for this recipe. I bought mine at a Chinese market, but I'm sure you can get it at other grocery stores. Amazon has it, but you'll have to sell a kidney to buy it (expensive!).
Heat the oil in a large saucepan (I used the new enamel dutch oven my mom bought me and I"M OBSESSED!) and add the chopped curry. Stir to dissolve the curry over low heat.
Dice one large onion and cook it until tender. It's going to be kind of pasty so keep stirring to avoid sticking to the pan and burning!
Cube chicken and add it to saucepan once onions are softened. Cook the chicken a little over half way done. It will finish cooking with the sauce.
Add two cans of coconut milk.
Add in your cilantro, basil, green onion, salt, pepper, and soy sauce and give it a good stir,
I like my curry pretty strong so I added two more cubes of curry.
This is seriously the best rice ever!! This big bag was $20 and I got it at Sam's Club- I used two cups of rice and 3 1/2 cups of water. I have a rice cooker and I love it! If you don't have one, it's time to invest!
I serve Naan with ours, it's super super easy (store bought easy!) Hahahaha! You can get those details here!
Pin the image below!!!
Welcome to Clover
Lane!! We are Cassie & Sadie and this is
our fun little creative outlet. We are sisters and we seriously live to eat, and love to
laugh and craft! We
are so glad you have joined us!
Amazon Affiliate Disclosure
This blog is a participant in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertisng and linking to products on Amazon.com
Western Realty--Our real estate agents are the top in their field and are committed to our Buyers and Sellers. We cover real estate in Southeastern Idaho including Blackfoot Real Estate, Idaho Falls Real Estate, Pocatello Real Estate, Driggs Real Estate, and specialize in residential, commercial, and investment properties.