Chicken Curry in a Hurry

Cooking dinner these days often provides the same two challenges… will my kids like it AND how fast can I prep, cook, and get it on the table?  

The past few years of being a single mom, with two busy kids, I’ve developed quite the repertoire of meals that are quick, easy, healthy-ish, and delicious. Of those, there are a few that my kids will ask me to make weekly, and one of them is definitely what I call my ‘Chicken Coconut Curry in a Hurry.’

When we first moved into our neighborhood, one of my neighbors made a pot of her chicken curry and left it on our doorstep. My kids devoured it all in a day and then proceeded to beg that I ask her to make it for us again. My kids are not the most adventurist eaters, so I never imagined they would like anything curry.

I knew I couldn’t impose on my sweet neighbor, so I scoured the Internet looking for a similar curry dish. I was lucky to find one and have since put my spin on it.

This chicken coconut curry dish is BIG on flavor and though rarely happens, freezes well should you have any leftover (or want to double the recipe).  I serve this with basmati rice (which you could totally cook ahead and then reheat) and Whole Food’s 365 brands of roasted garlic Tandoori Naan bread that I pop in the toast oven before serving. I often make it on a Sunday and then straight to the refrigerator, so I have at least one night’s dinner cooked and ready on the fly. Do not be intimidated by this recipe – it’s super simple and a weeknight dinner winner.

 Ingredients:

2 lbs. boneless skinless chicken breasts cut into 1/2-inch chunks (ask your butcher to do this part for you and save a few minutes in the kitchen)

1t salt & pepper *you can do this to your taste

1 1/2 T vegetable oil *I use avocado or coconut oil

2T curry powder

1/2 small onion, thinly sliced

2 garlic cloves, crushed

1 (13.5oz) can coconut milk *Use full fat

1 (14.5oz) can diced tomatoes

1 8oz can of tomato sauce

3 tablespoons of sugar

 Directions:

1.Season chicken with salt & pepper

2. Heat oil & curry powder in a large skillet over medium-high heat for a few minutes. Stir in onions and garlic for an additional minute. Add chicken, stirring to coat with the oil/curry mixture. Cook chicken for about 7-10 minutes (you want it pretty much cooked through).

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan. Cover and simmer until you’re ready to serve. I’ve simmered for 10 minutes when I’m in a hurry - hence, the name ‘chicken curry in a hurry!’