We all know there are thousands of different curries out there which means there are even more chicken curries and variations of the recipe.

This is one I grew up with and always looked forward to.

It’s a simple recipe that is extremely easy, quick and makes for great leftovers.

It’s messy (as you can see from the pictures) but it is so darn good!

Easy Chicken Curry

Yield: 8

We all know there are thousands of different curries out there which means there are even more chicken curries and variations of the recipe. This is one I grew up with and always looked forward to. It’s a simple recipe that is extremely easy, quick and makes for great leftovers. It’s messy (as you can see from the pictures) but it is so darn good!

Ingredients

2-4- Chicken Breasts, trimmed & skinless
8-10- Red Potatoes, medium siz(any potatoes will work- even sweet potatoes
1- Yellow Onion
5 Tbsp- Cooking Oil
½- ¾ C- Curry Powder, depending on level of spice(I use Madras Curry Powder for mild flavor)
2- 13 oz. Cans Coconut Milk

Instructions

Cube Chicken Breasts into 1”x1” cubes. Marinate in ¼ C curry powder and ½ C coconut milk for 2 hrs.
Cube Potatoes into 1”x1” cubes (or as close to this as possible)
Slice Onion into ½” thick rounds then cut into quarters
Heat 2 Tbsp Oil in stock pot and sauté onions until translucent or starting to caramelize then remove
Heat 3 Tbsp Oil in stock pot on High and add Chicken. Cook until just browned
Add potatoes, rest of curry powder and rest of coconut milk.
Stir well and reduce heat to medium or medium low and let boil for 10-15 minutes or until potatoes have softened.
Remove from heat and serve over white rice.