c i r k a

Chicken Curry

  • 3 boneless, skinless chicken breasts
  • 3 Tbsp curry powder
  • 1/2 tsp ground cinnamon
  • 2 Tbsp olive oil
  • 1 med yellow onion - thinly sliced
  • 2 med potatoes - peeled and diced small
  • 2 med zucchini - thinly sliced (optional: 1 eggplant)
  • 1 1/2 cup broth - low sodium chicken or vegetable
  • 1 14oz can coconut milk
  • 1 Tbsp corn starch
  • 1 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Cooked rice
  • 1/2 cup fresh basil leaves - torn (optional: cilantro)
  • 1/4 cup almonds - sliced or roughly chopped


  1. Cut chicken into 1-inch pieces and place in bowl. Sprinkle with the curry and cinnamon, toss, and set aside.
  2. Heat 1 Tbsp oil in large skillet. Add the onion and potatoes and cook for 2 min. Add the zucchini and cook additional 3 min. Transfer to a plate.
  3. Heat 1 Tbsp oil in the skillet. Add the chicken and cook until browned on all sides, about 5 min.
  4. Mix the corn starch with 1/2 cup coconut milk and set aside. Add the broth, remaining coconut milk, salt, and pepper. Bring to a gentle simmer. Return the onions and zucchini and simmer for 3 min. Add cornstarch mixture and heat until the chicken is cooked through, about 2 min.
  5. Divide the rice among individual bowls, top with the curry, sprinkle with the basil and almonds.


Serves: 4        Total cook time: 15 min.
Source: Real Simple June 2006



recipe/chickencurry.txt ยท Last modified: 2011/12/15 16:45 by rob