simple curry chicken
This simple curry chicken will warm you up from the inside out. Serve over rice, couscous, or any grain you have on hand. It’s a very simple, forgiving recipe that can handle a lot of swapping if you’re out of certain ingredients. Suggested swaps included below, but feel free to get creative.
For the chicken
- 2 boneless, skinless chicken breasts (2 lbs)
- ¼ cup flour
- 2 TBSP curry powder (or garam masala)
- 1 tsp salt
- ½ tsp freshly cracked black pepper
For the sauce
- ½ medium white onion (diced)
- 2 red or green bell peppers (red or green, chopped into 1" pieces)
- 1 TBSP curry powder (or garam masala)
- 1 can tomato sauce (8 oz)
- 1 can tomato paste (6 oz)
- 3 cups chicken stock
- ¼ cup fresh cilantro or parsley (chopped, optional for topping)
Pat the chicken breasts dry and cut into 1" pieces.
Combine flour, curry powder, and salt in a large airtight container. Put the lid on and shake to combine. Add the cubed chicken pieces, seal tightly, and shake to coat the chicken pieces in flour.
In a large skillet, heat 2-3 tablespoons oil over medium heat. When droplets of water flicked into the oil sizzle and evaporate on contact, use tongs to add the chicken to the skillet a few pieces at a time , so that you don’t dump any extra flour from the container into the pan.If any pieces haven’t been fully coated in flour, use the tongs to toss them quickly in the container before adding to the pan.
Cook the chicken, stirring and turning them until just barely cooked through. They’ll be golden brown on the outside and some of the light breading will start sticking to the bottom of the pan. This can take 5-7 minutes. Remove the cooked chicken to a plate and set aside. They’ll continue cooking as they rest.
Add an additional tablespoon of oil to the skillet over medium heat. Cook onions and peppers in oil 3-5 minutes until slightly soft. Add curry powder to the onions and peppers and cook an additional 60 seconds, stirring frequently.
Add tomato sauce and tomato paste and stir to coat the peppers and onions. Add the chicken stock and simmer, covered, 10 minutes, stirring occasionally.Taste the sauce and adjust seasoning to taste: add salt or more curry powder if needed.
Add the chicken back to the sauce and let simmer an additional 10 minutes stirring occasionally.
Serve over rice, couscous, or any grain of your choosing.
- What matters most when it comes to cutting your onions and peppers is that they’re cut into uniform pieces. I like big chunks, so I do a fairly large chop. But Jimmy doesn’t like big pieces of onion and pepper, so he prefers a smaller dice. It’s really up to you! Just remember that smaller pieces will cook faster, so adjust the cooking times accordingly.
- If you don't have curry powder or garam masala: 1 TBSP coriander, 1TBSP cumin, 2 tsp turmeric, 1/2 tsp ginger, pinch of smoked paprika or cayenne
- You can also sub the can of tomato paste, can of tomato sauce, and chicken stock for (1) 28 oz can crushed tomatoes and 1 cup chicken stock.
- If you don't have chicken stock: Add a crushed cube of chicken bouillon OR 1 tsp Better than Bouillon to the skillet when you add the curry powder to the onions and peppers and use water instead of stock.
- If you’re cooking for 6+ people, you may want to add a third chicken breast or two chicken thighs.
- If the sauce is too spicy, stir a dollop of sour cream or plain greek yogurt into the sauce or serve with a dollop on the side.