Easy Chicken Curry

“This quick chicken curry has the most delicious creamy coconut curry sauce, and is made from simple pantry ingredients. Works great for meal prep and leftovers can be frozen!” Recipe: SweetPeasAndSaffron.

Ingredients

1 tablespoon olive oil
1 1/2 lbs boneless skinless chicken thighs (cut into 1-2 inch cubes)
1 onion (chopped)
3 cloves garlic (minced)
1 inch ginger (roughly 1 tablespoon; finely chopped or grated)
1 tablespoon cumin
1 tablespoon curry powder (I used mild curry powder)
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon salt
13.5 oz can of coconut milk (400 mL: full fat recommended)
18 oz can of diced tomatoes (540 mL; includes juices)
2-3 carrots (peeled & sliced)
15 baby potatoes (halved, quarter if they are larger baby potatoes)

After cooking

1 1/2 cups green beans (fresh or frozen)
1/2 lemon (juiced; 2 tablespoons)
rice (to serve)

Instructions

Heat olive oil over medium heat in a 4 L/ 4 quart pot.
Add the chicken, and cook, stirring occasionally, until no longer pink. Transfer to a clean plate and add more olive oil to the pot if necessary.
Add the onion, and cook until soft (5-7 minutes).
Add the garlic, ginger, spices and salt. Cook, stirring frequently for one minute.
Add the coconut milk and scrape up anything stuck to the bottom of the pot.
Return the chicken to the pot and add the diced tomatoes, carrots and baby potatoes.
Cover and bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are soft. Stir occasionally.
Stir in the lemon green beans and lemon juice and allow to sit for a few minutes, until green beans are slightly soft.
Serve with rice or naan bread.

Storage

Store in the fridge for up to 4 days or the freezer for up to 3 months.

Notes

Nutritional info excludes rice

Easy Chicken Curry

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