Simple Curry Chicken
Shredded chicken in a rich curry coconut sauce, served over rice. Can be made vegetarian style, and also gluten free. See recipe notes.
Servings: 6 servings
- 3 tbsp butter or olive oil
- 4 cloves garlic minced
- 1/2 medium onion diced
- 4 baked chicken breasts or rotisserie chicken (pulled into bite size pieces with fork; can substitute tofu or jackfruit)
- 4 cups chicken stock can substitute vegetable stock for vegetarian
- 15 oz coconut milk (about 2 cups, can sub whole milk)
- 1 tbsp good curry powder
- 1/2 tsp cardamom
- 1/2 tsp ground coriander
- 1 tsp ground mustard powder
- 1 tsp turmeric
- 1/4 cup flour to make gluten free, use 1/8 cup corn starch instead of 1/4 cup flour
- 1 tsp salt
- 1/8 tsp crushed red pepper flake optional, for spice
- 1 large lime juice of (plus more for serving)
- 1/4 cup chopped cilantro plus more for garnish
- steamed white rice for serving, basmati or jasmine preferred
In a large, deep skillet heat olive oil, garlic and onion, and saute until translucent.
Add flour and spices, and saute for 2-3 minutes until spices darken and become fragrant.
Add stock, coconut milk(or whole milk), and juice of one lime. Bring to a simmer on medium high heat for 5-10 minutes.
Add chicken pieces, (and veggies if desired) and cook until heated through.
Remove from heat.
Serve with steamed rice, and cilantro for garnish. See notes for additional serving options.
- Feel free to add veggies like carrots, peas, green beans, and peppers to the curry. If the vegetable is firm (like a carrot) add it with the onion and garlic to soften it. If it is soft (like a bean) add it at the end, with the chicken to avoid over cooking it.
- Coriander can be substituted with extra cilantro; cardamom with extra lime. Curry powder usually contains all these seasonings, including turmeric, so these are just extra. But can be made with curry powder alone.
- Curry can be served with rice, naan bread, or vegetables of choice.
- Chicken can be swapped with beef or tofu.
- Consider serving with fresh leafy greens like spinach.
- Garnish with fresh cilantro (optional).
- If you are choosing to make this vegetarian style, make sure to swap the chicken stock for vegetable stock.
- To make gluten free, substitute corn starch for the flour, and use half the amount. (Corn starch requires only half the amount of flour to be used as a thickener.)