Weeknights with Jenny

Cheap Creamy Chicken Curry

By • July 2, 2012 • 28 Comments

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Cheap Creamy Chicken Curry

Just as others mull the future of the commerce clause, I ponder possibilities for the chicken breast. I always seem to have this protein on hand, and I am in perpetual search for something quick to do with it, using the ingredients I have around the house.

Pleased was I to stumble upon Cheap Creamy Chicken Curry. Most people, even those too young to realize it, like chicken curry. Even mediocre chicken curry gets the job done on a weeknight, but this dish is well beyond that, elevated with an injection of coconut milk and a sort of shake 'n bake technique that more or less seals the lovely spice mix. If you are missing one of the listed spices here, do not fear, as the lime will bail you out in the end. 

The main thing I suggest you do with this recipe is make the third step first, so that your chicken is hanging out in its spicy overcoat, maybe watching a little “I love Lucy” reruns while you sauté the onions and garlic. (That isn’t nice I guess. Chunks of chicken breast don’t watch TV. But you get the idea. I will try to show more respect.)

Once your other spices are letting off a nice aroma in the pan, add your chicken. Do not crowd please. Next comes the big show -- coconut milk YUM -- followed by a nice simmer. Do not forget the lime, as it sort of brings all these flavors and the creamy punch of fat together in the pan, finished on the plate with the dash of cilantro. Serve over basmati rice. Have a small slice of cake for dessert. Ask the kids to clean up. Think about what it would be like to visit India, wonder about who has a house there you might scam your way into, think some more about what footwear is best for an Indian sojourn, then go to bed.

Cheap Creamy Chicken Curry by Table9

Serves 3

2 tablespoons Canola or Vegetable Oil
2 Fresh Garlic Cloves, Finely Minced
1 Large Yellow Onion, Finely Chopped
2 1/2 teaspoons Curry Powder
2 teaspoons Ground Cumin
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Tumeric
1 pound Boneless Chicken Breasts, Cut into 1"Bite Size Pieces
1 1/2 teaspoon Tomato Paste
1 cup Coconut Milk
2 teaspoons Kosher Salt
1 cup Hot Water (optional)

See the full recipe (and save and print it) here.

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Tags: Jenny's in the Kitchen, chicken breast, curry, coconut milk, chicken, everyday cooking

Comments (28)

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over 1 year ago Kimerooch11

This was awesome. Perfect amount of heat and spice. I used a whole can of coconut milk;love the stuff.

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about 2 years ago phyllis

In NJ it's 100 degrees out my door, but our house is comfortable and smells wonderful from creamy chicken curry. Love eating spicy on a hot day. Thanks Jenny and Table9.

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almost 2 years ago Jestei

so glad you liked it!

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about 2 years ago Fran McGinty

I made this on a Friday went on a lovely trip down the snake river and had it leftover Sunday Evening after we got back home. It was just as good reheated. Thank you for this addition.

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almost 2 years ago Jestei

snake river. love.

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about 2 years ago liora5556

I made this last night and was THRILLED with the results. I've been teaching myself to cook over the past 3 years and after tasting this I gave myself a pat on the back and also had seconds. Thanks so much for sharing!

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almost 2 years ago Jestei

This is a great recipe for someone learning to cook. I hope you find many more on the site that grow with you.

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about 2 years ago Vic Kostiuk

It was delicious and very welcome on a cold winter night in Australia. Already had requests to do it again.

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almost 2 years ago Jestei

all the way in australia! i am thrilled!!

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about 2 years ago Rhoda

Made this in the pressure cooker with split chicken breasts. (It was a pool night and we needed to start it before we left so we could hoover it after we got back from swimming laps.) The recipe was quite forgiving of my dump and run antics and was a huge hit. The chicken was quite tender. The only sad part about using bony chicken with skin is all the sauce that goes to waste. Definitely adding this one to the rotation, maybe with some added veg next time.

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almost 2 years ago Jestei

that's why i actually like it with breasts. glad you liked

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about 2 years ago sue_ann_canvasser

Can I make with lite coconut milk?

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about 2 years ago Jestei

yes sure of course no prob

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about 2 years ago sue_ann_canvasser

Can I use coconut milk light or will it compromise taste?

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about 2 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I have a thick piece of flounder in the fridge and this looks like the perfect way to curry it.

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about 2 years ago Jestei

hm let us know

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about 2 years ago mcs3000

YUM.

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about 2 years ago Jestei

i hope you like it!

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about 2 years ago Lizthechef

Sorry so many folks are in a heat wave. What about making the entire dish, rice and all, mixing and chilling it for a cold, curried chicken salad?

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about 2 years ago Jestei

Interesting

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about 2 years ago riv

I made this even cheaper and easier--I used leftover roast chicken and it was yummy! Great recipe.

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about 2 years ago nzle

Chicken thighs would also make the recipe cheaper -- they cost much less than breasts, and are more flavorful!

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about 2 years ago Jestei

I like the left over idea a lot as long as it was not seasoned with rosemary or something. Thighs are better for flavor I agree though the breasts can be cut into nice bite sizes pieces easily for this.

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about 2 years ago gt9

Nothing like hot spicy dish for this outdoor heat. Thanks Jenny...tomorrow nights dinner dilemma solved again!

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about 2 years ago Jestei

Hope it works for you!

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about 2 years ago gt9

Worked great....the comment was "this is as good as "Taste of India" our local Indian food haunt! Thanks again.

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about 2 years ago Jestei

love that!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love curry and am so happy to see this recipe. Making it as soon as it cools down a bit and I can stand to be near the heat of the stove,