Curry dishes are one of my favorite foods, but often the recipes have a laundry list of ingredients. This is why I love my Weeknight Chicken Curry, which only has seven ingredients (most of which you probably have on hand) and comes together quickly. This recipe is adapted from one a friend gave me at least a decade ago and I never tire of it. It is just so simple, delicious, and versatile. You can spice it up by adding crushed red pepper or tone it down by using a classic marinara. You can also make a vegan version by subbing the chicken for cauliflower and chickpeas. Hope you’ll give my Weeknight Curry a try and let me know what you think! Also, don’t forget to tag me in all of your foodie creations at @livlight_ and #livlight.
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 3 garlic gloves, minced
- 1 lb organic boneless skinless chicken, chopped in chunks
- 2 1/2 tbsp curry powder
- 24 oz jar tomato sauce (I use Raos Arrabbiata for spice)
- 1/2 can coconut milk (or a heavy splash of half & half)
Pour olive oil into a dutch oven over medium-high heat. Add onion and sauté until it is soft and translucent. Add garlic and stir until fragrant (not allowing it to burn). Add chicken and allow to brown slightly. Add curry powder (and crushed red pepper if you like it hot!) and stir to incorporate fully. Pour in sauce and bring to a simmer. Cook until chicken is fully cooked through. Reduce heat to low and add coconut milk. Serve over veggies, greens, rice, or quinoa.