Cheap Creamy Chicken Curry
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 teaspoons 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
More Great Recipes:
Chicken Breasts|Curries|Chicken|Entrees|Stews
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3 months ago SandraH
Made this tonight and it was Delish! Like others, I increased the spices a bit, used the whole can of coconut (no water) and doubled the tomato paste. Added some grated ginger and some diced carrot and zucchini since I had it on hand. What a revelation of a recipe! Thank you Table9!
6 months ago Holly Sigmon
Tried this tonight for the first time. It was great but we ended up making burritos with it. Just put curry chicken and white rice on burrito with cabbage and a little ponzu sauce. So yummy!
6 months ago Holly Sigmon
Also I did like several people suggested and put the whole can of coconut milk. The raw cabbage in the wrap really added to it!
7 months ago Nancy
Used the whole can of coconut milk and added more chicken. Delish!!
9 months ago cayt
My 6th grade son used this delicious recipe for a class assignment. He needed local, seasonal "spotlight" ingredients, so he added potatoes, carrots and broccoli, we tweaked a few measurements - delicious!
9 months ago cayt
Like others, we increased the spices, added the whole can of coconut milk, and I doubled the tomato paste too.
9 months ago shortnsweet
took a heavy hand with the spices and tomato paste, added some ginger, chickpeas, golden raisins and the whole can of coconut milk, and topped it with cilantro and toasted almonds. oh, yum. yum yum.
about 1 year ago Poppygold
Yes! Will serve with roasted cashews, fresh cilantro and limes atop.
about 1 year ago The Pontificator
Looks like a winner. Recipe saved.
over 1 year ago linda
We enjoyed this comforting dish so much. I added a can of garbanzo beans, and poured in the whole can of coconut milk instead of just a cup. Thank you so much for this simple and delicious recipe
over 1 year ago Jacob
Did you keep all ratios the same but added the garbanzo beans? I may do that as well! extra protein.
over 1 year ago linda
Yup, all ratios were kept the same! I didn't need to add any water to the dish, and like I said before, I poured in a whole can of coconut milk, but the end dish was still wonderfully flavorful.
over 1 year ago Simone
This turned out beautifully! Thank you for a great recipe that led to a wonderful dinner party. I used chicken thighs and doubled everything expecting leftovers...but there were none! I also added chickpeas and topped with lime and cilantro. Thanks again
over 1 year ago Ikodianka14
Perfect recipe! delicious. I will cook this every week :D thx for the recipe
over 1 year ago monica
Lovely recipe. One of my fav's. Here are my tweaks: I use chicken thighs for better flavor, add vege with chicken- zucchini and or delicata squash. I omit the water. I serve it with a side of chard, basmati rice, chutney and dollop of greek yogurt. YUM
over 1 year ago Yesenia Guerrero
Amazing! I make this every other week!
over 1 year ago Ashley
I made this last night and can't wait to eat leftovers tonight. I used chicken thighs and light coconut milk. I also added fresh cauliflower at the chicken stage, which worked perfectly. We finished ours with lime juice and served it over brown rice. Definitely a keeper!
almost 2 years ago Adrienne Lopata
This was pretty great! I had hot madras curry powder so I used that and didn't have to adjust other spices at all. Also my consistency was fine with lite coconut milk without the water. Top with lime and cilantro and it's a keeper! It's so inexpensive, I got some fresh samosas from the grocery to have on the side. I will definitely use the tip about adding peas next time.
almost 2 years ago ghainskom
Made this tonight, using all coconut milk instead of adding water. Didn't adjust anything else and topped with cilantro and it was delicious.
almost 2 years ago Cheri Mayell
Exceptional flavours for falling back in love with curry. You can taste all the individual spices warming & yummy, healthy too! What more could you want on a cold evening. A suggestion for desert would be nice!
about 2 years ago Sarah Mené
I made this last night and my mum basically forced me to double spice which from what I've just read was a good idea and it turned out great! (Mums know best) I also added chicken stock instead of water :)
about 2 years ago ctgal
Made this tonight and it was easy and delicious. I added a diced red bell pepper that I had hanging around. I didn't double the spice quantities, but next time I will add a chopped up jalapeño. Easy dinner, ingredients are all in my kitchen, and husband loved it. Can't ask for anything else! Thank you!
over 2 years ago lyve life
Fantastic! After reading most of the comments, I doubled the spice quantities which turned out a super flavorful, delicious curry that I served on basmati rice with all the condiments (mango chutney, raisins and roasted peanuts). This is a recipe that I will make again.
over 2 years ago LindsayC608
This was fantastic! I wish I'd seen the note about vinegar -- I'm eating it now leftover for lunch, and it needs a bit of acidity to finish it off.
My modifications were inspired by the comments: I added half a bag each of frozen peas and cauliflower, subbed boneless thighs for breasts, and upped the spices by a half. I also forgot to pick up tomato paste, so I threw in a half cup of canned tomatoes.
Served it over jasmine rice made with a smidge of the leftover coconut cream.
Showing 24 out of 91 comments