Cheap Creamy Chicken Curry
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Author Notes: This is such a wonderful theme! I had so many ideas, but I really wanted to be different and stray from pasta or soup so I chose curry. This is a very mild curry, that is actually more a rich stew. The chicken and onions are braised in coconut milk which make this dish creamy and delicious. The total cost for this creamy chicken curry is roughly $ 10.00 to serve 4. Using my math team skills, this comes out to $ 2.50 a person, you just cannot beat it! Enjoy this flavorful, healthy and dirt cheap dinner. - Table9 - Table9
Food52 Review: Table9's Cheap Creamy Chicken Curry is a lovely, subtle curry that tastes anything but cheap! The spice blend is flawless and packs just the right amount of punch, and the use of coconut milk is canny indeed, lending the dish a wonderful richness and complexity. The only thing I would change is to hold back on half the water, adding more as needed. - wssmom - wssmom
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)
- In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
- Stir in cumin, tumeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine.
- In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown.
- Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.
- Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
Tags: can be made ahead, cheap, doubed easily, Entrees, family, indian, leftovers, lunch, serves a crowd, simple
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17 days ago Tina f
I've always wanted to make a curry from scratch, but was intimidated. Can I just tell you, this was one of the best currys I've ever eaten. Had to make minor modifications to the spice list, added a package of peas to the rice and toasted garlic nan bread.... Omg..... Best meal ever! So easy, so quick. Family loved loved loved it. This recipe is a keeper. Thank you :)
19 days ago Alice Pett
used leftover rotisserie chicken....worked great !
19 days ago wingirls
Great - a home run - all three kids and parents loved it. I added frozen peas and served it with homemade tzatziki on the side since we always have that on hand (sort of like raita, right?). Thanks for a new family favorite.
about 1 month ago Corey Reidsworthy
Made this for dinner tonight, very tasty! I added an extra onion sauteed and sliced thick.
2 months ago sticksnscones
Wow! So easy & delicious. I didn't have coconut milk so substituted homemade cashew cream & added some frozen peas. I will make this again & again!
4 months ago rochelle123
This was excellent!! Very easy, quick and tasty. As suggested by others, I did leave out the hot water and found the sauce to be the right consistency. This is a keeper.
4 months ago lindarhima
wow. great recipe. i could not believe how simple it was, and fast. ive cooked curry before and this recipe is definitely the closest ive gotten to what i think of as curry, creamy, flavorful. i think it would be super easy to add veggies to it also. i didnt have tumeric so i skipped that. cant wait to experiment with this one. thanks.
7 months ago Ham
Absolutely delicious! I made this for a potluck (I know, very strange item to bring in retrospect) and everyone raved. Two things I highly recommend if you like a thicker sauce consistency: use half a can of tomato paste and add an extra tbl of the coconut milk fat. Instead of adding the vegetables into the same pot I cooked chickpeas, zucchini, stewed tomatoes and spinach seasoned with cinnamon, turmeric, coriander, cumin and a bit of cayenne pepper. I was told that the original reason that Indian food uses so many spices was to make up for lower quality cuts of meat -- whether this is true or not, who cares? Just make this dish.
8 months ago Aktommey
Amazing! This dish has incredible flavor, and the chicken came out nice and tender. I added cubed sweet potato and zucchini to mine (needed to use what I got in my CSA bushel). I added the sweet potato in at the beginning with the onions and added the zucchini in with the chicken. Also doubled the tomato paste and used coconut curry powder instead of normal curry. Can't wait to make this again!
8 months ago laagarf
This was great! A fantastic recipe as is, I love how it's so adaptable, too. You can change the flavor with a little lime juice ginger, or by adding veggies, or by using more tomato paste... oh, the possibilities! Definitely a weeknight winner.
9 months ago AnnainSydney
Loved this! It was a great mid-week dinner. I used a bit more coconut milk and added some broccoli and carrots with the coconut milk so that I didn't have to cook vegies separately. So good! I'm going to try this with thighs next time. They're a little cheaper and more tender.
9 months ago Alice Pett
this is REALLY, REALLY GOOD - we enjoyed it so much I made it two nights in a row......can't wait to make it for company !!
9 months ago Alice Pett
this is REALLY, REALLY GOOD - we enjoyed it so much I made it two nights in a row......can't wait to make it for company !!
9 months ago SuSanFran
I made this two nights ago with some leftover chicken. Wonderful! You can whip this up on a weeknight. We stretched our single chicken into three meals. I will definitely be making this again. The only change I made to the recipe was to use peanut oil instead of canola oil. Next time I'm going to try it with the hot curry powder my sister sent to me. Thanks so much for sharing this recipe.
10 months ago Gibson2011
This is fantastic. Probably my favorite curry. Thanks for the idea of chickpeas and spinach.
10 months ago AmandaO
Delicious, and leftovers were even better. I made it with light coconut milk (hiss, boo) because I'm losing weight, and it was still really good.
10 months ago bitchin baker
This recipe was delicious!!! I've had some coconut milk in my pantry for quite some time now that I've been itching to use and this seemed like the perfect dish. I'm a vegetarian so I substituted the chicken for chick peas, brocolli, cauliflower, and peas. I'm also a fan of extremely spicy food so I added 2 tsp of sriracha to it and added a can of roasted tomatoes (drained) in place of the tomato paste along with a bunch of cilantro and lime juice. It was so good that I gave the recipe to all my fellow vegetarian friends. Kudos on such a great meal.
10 months ago C. Roberts
Sooooo good! I added chickpeas early on and spinach at the end. Would recommend the chickpeas later (maybe with the chicken) and it was GREAT with the spinach.
10 months ago austinbeatgirl
Nice blend of flavors! I substituted 1/2 can of chopped roasted tomatoes and peppers for the tomato paste, added a tablespoon of chopped ginger to the onions, then a bag of baby bellas to the cooked onion mixture. Served with quinoa cooked with broth. We're looking forward to the leftovers tomorrow!
10 months ago Fran McGinty
I made your Cheap chicken this week and it was a big hit. Thank You for sharing.