top of page
< Back

Chicken Curry

This Chicken Curry is a rich and aromatic dish inspired by Indian flavors, featuring tender chicken simmered in a creamy coconut and cashew-based sauce. Blended with fragrant spices, onions, tomatoes, and bell peppers, this dish offers a perfect balance of warmth and depth. Served over fluffy white rice, it’s a comforting and flavorful meal that’s easy to make at home!

30 min

Prep Time

30 min

Total Time

30 min

Servings

6

Ingredients

Pantry

  • 1 tbs Curry Spice

  • 2 Onions

  • 1 Bell Pepper

  • 2 Tomatoes

  • ½ cup Cashews

  • 2 cups White Rice

Fridge and Freezer

  • 1 tbs minced Ginger

  • 1 tbs minced Garlic

  • 1 15-oz can Coconut Milk

  • 1 lb Frozen Broccoli

  • 1 lb Chicken tenders, thawed

Directions

  1. Wash hands with soap and water. Peel and chop onions. Wash the bell pepper and tomatoes. Seed and chop bell pepper. Chop the tomatoes.

  2. Cook the rice using a rice cooker or the video.

  3. Heat a little oil in a large skillet over medium-high heat. Cook the onions and tomatoes for 3 to 5 minutes, stirring occasionally, until onions soften and start turning golden brown. Stir in the ginger and garlic and the spice blend.

  4. Cook for about 5 minutes or until very fragrant and the spices begin to brown. Stir in coconut milk, cashews and red bell pepper; simmer for 5 minutes.

  5. Remove from heat; carefully add mixture to blender or food processor. Cover; carefully blend until very smooth. Return to the pan and add the broccoli (you can also cook broccoli separately if preferred). Bring to a boil, then reduce to a simmer over medium heat for about 10 minutes or until thickened.

  6. While the curry base is simmering, heat a little oil in another large skillet over medium heat. Add chicken pieces, and brown on all sides. Add chicken to simmering curry base, heating until cooked through.

  7. Serve chicken curry over rice. This recipe makes 6 servings. Refrigerate leftovers within 2 hours.

​

bottom of page