Growing up I didn’t have a very adventurous palate. We ate your standard kid fare: fish sticks, hot dogs, sandwiches and Mom’s home cooking.
Ethnic dishes didn’t often appear on our dinner table, and I think that may have been why it took my mom until I was a teenager to serve this chicken curry recipe for the first time. Much to our surprise it was a HUGE hit!
In fact it was such a huge hit that I have made it at least once a month for the last 12 years.
How is that for a ringing endorsement?
I have to admit, even though I really loved it, I was a little bit nervous about how the kids would react the first time I served it to them.
My worries were unfounded, though because, without exception, this is the meal that gets eaten the quickest in our home. The kids love it. And since it is mild as curries go, I can pretty confidently say, you’ll have a table full of happy eaters with this chicken curry recipe.
So let’s get on with it, shall we?
Savory Chicken Curry Recipe
You will need:
- Coconut oil (extra virgin is best)
- Yellow curry Powder (mild)–You should be able to buy this in the spice or ethnic section of nearly any store
- Onion (yellow seems to be the tastiest in this recipe)
- Green apples
- Garlic cloves
- Ground ginger
- Chicken broth
- Canned coconut milk (check out the ethnic foods or drink mixers section for this)
- Cornstarch or arrowroot powder for thickening
- Optional hot sauce if you like to spice things up a bit more
- 4 cooked chicken breasts (we like it with thighs, too, just a preference)
- Cooked rice or quinoa to serve with it!
Without further ado, here is your printable chicken curry recipe!
Leave me a comment once you make it and let me know how you liked it!
- 3 Tbsp coconut oil
- 2 Tbsp yellow curry powder
- 1 medium onion, chopped
- 3 green apples, peeled and chopped
- 3 garlic cloves, minced
- ½ tsp ground ginger
- 1 tsp salt
- 1½ cups chicken broth
- 1 can (15oz) coconut milk
- 4 chicken breasts, cooked and cut into strips
- cornstarch (to thicken, may also use arrowroot powder)
- Hot sauce (optional, and to taste)
- Cooked rice or quinoa to serve under the curry
- Heat coconut oil in a large fry pan or 5 qt dutch oven.
- Add curry powder, onion, apples, and garlic. Saute until onions are just soft.
- Stir in ginger, salt, optional hot pepper, broth, and coconut milk. Cover and simmer 30 minutes until apples are tender.
- Thicken with cornstarch or arrowroot powder if needed.
- Add cooked chicken; cover and simmer until heated through.
Now if you’ll excuse me, um….this has got my mouth watering! I’m going to go look for some leftovers! Hope your family enjoys it as much as mine!