Chicken Curry in a Hurry

The thick ribbons of onion, chunks of red bell pepper, sweet potato and chicken round out the dishes’ hearty texture atop a bed of jasmine rice.
By Lauren Hardy

Chicken Curry in a Hurry

While you might make a mess (who am I kidding, I always make a mess) with this recipe, you, too, can whip up an order of chicken curry in quite a hurry. Don’t be intimidated by the fact you are cooking something you would normally order at a specialized restaurant. You can cook something that will taste just as good — and for half the price!

Chicken Curry in a Hurry
 
Prep Time
Cook Time
Total Time
 
The thick ribbons of onion, chunks of red bell pepper, sweet potato and chicken round out the dishes’ hearty texture atop a bed of jasmine rice.
Author:
Recipe Type: Main
Serves: 2
Ingredients
  • 1 cup jasmine rice
  • 2 tablespoons vegetable oil
  • 1 medium sweet potato, peeled, cut in half lengthwise, then thinly sliced into half moons
  • Salt and freshly ground pepper
  • 1 rounded tablespoon mild curry paste or 2 tablespons curry powder
  • 2 large chicken breasts, cut into bite size chunks
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, cored, seeded, chopped
  • 1 tablespoon all purpose flour
  • 3 cups chicken stock or broth
  • ½ cup coconut milk
Instructions
  1. Prepare the rice according to package instructions. Then remove from heat, cover and set aside.
  2. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the sweet potato to the skillet and season with salt, pepper, and curry and cook, stirring for about 7-8 minutes, or until lightly brown. Remove from skillet and set aside. In the same skillet, cook the chicken until slightly brown, about 6 minutes. Then, add the onions, bell peppers and cooked sweet potato chunks and toss to combine. Stir in the flour and continue to cook for 1 minute. Add the chicken stock and coconut milk and bring to a simmer, cooking for 10 minutes until the sauce thickens.
  3. Serve warm over jasmine rice.
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