Easy Chicken Curry
This Easy Chicken Curry is one of my family's favorite quick weeknight meals. Just a bit spicy, with a fragrant, slightly sweet tomato base and big chunks of tender chicken breast throughout, it's made with pantry staples and can be on your table in about 35 minutes.
Nutrition Facts
Ingredients
Instructions
In a medium bowl, stir together flour, salt, and pepper. Dredge chicken pieces in flour and set aside.
In a medium skillet with a lid, heat 2 teaspoons of the oil over medium-high heat. Add flour-coated chicken pieces to the pan and cook until browned on all sides. Transfer chicken to a plate.
Turn heat down to medium and add remaining teaspoon of oil to the pan. Add onion, bell pepper, curry powder, and thyme and cook until the edges of the onions begin to turn translucent, 3 to 4 minutes.
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NotesApproximate nutritional information is for 3 servings and does not include rice.
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Reviews from the Original Source
I made this last night with a few substitutions with what I had on hand and it was great.
Thighs instead of breasts, Indian-style canned tomatoes instead of stewed, curry paste instead of powder, red onion and red bell pepper instead of green.
Easy and delicious, It will become a staple with me.
I can see why this was so popular growing up! I absolutely love curry anything and the fact that this is made in just over half an hour makes me super happy! Love that you put jelly in there for a lil' sweet to go with the savoury-ness of the dish! Brilliant!
Hope you have an awesome weekend, Tracy!
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