Thai Curry Chicken - Easy and Delicious

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I've been making Real Simple's Chicken Curry In a Hurry for years and even wrote up a quick post about it not too long ago. It's comfort food in my book, but each time I made it, it left the hubby (mostly) and me longing for a bit more flavor.

So tonight, I decided to add my own little twists to it I have to say it just turned out fabulously! I know, because the hubby said about 10 times as he was eating it, "wow, this is really good" as he gobbled it up and went in for seconds. Well, that's enough to make me want to share my version with you. Basically, I added a little more kick by using Red Curry Paste and cayenne pepper. But it's not too spicy that I couldn't enjoy it, too. (yes, my Caucasian hubby likes food hotter than his Asian wife - haha). I also paired it with some jasmine coconut rice and that was all she wrote. Hope you like it as well! :)

Printable Recipe

Thai Curry Chicken - Easy and Delicious
Adapted from Real Simple's Chicken Curry In a Hurry
by happyvballgirl of My Epicurean Adventures

1 1/2 tablespoon grapeseed oil (or your favorite cooking oil)
1 vidalia onion, diced
1 bell pepper, thinly sliced then cut in half (I used 1/2 red and 1/2 green for more color)
1 Tbsp curry powder
1/2 tsp cayenne pepper
1/2 cup plain yogurt
1 cup light cream or half and half
1 tsp red curry paste
3/4 tsp kosher salt
1/4 tsp black pepper
1 14.5 ounce can diced tomatoes (do not drain)
1 rotisserie chicken, shredded
2 cups jasmine rice
2 14 ounce cans of light coconut milk
1/2 cup fresh cilanto, roughly chopped

Heat the oil in a large skillet over medium-low heat. Add the onion, pepper and cook, stirring occasionally for 7 minutes. *This would be a good time to start get that rice going (recipe below). :) Sprinkle with the curry powder and cayenne pepper and cook, stirring, for 1 minute. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes. Remove from heat and add chicken and stir together.

Add coconut milk and rice to medium sauce pan and bring to boil over medium-high heat then simmer over medium heat for about 5 mins, stirring often so rice won't stick. Remove from heat and let stand 5 minutes.

Place rice on a plate, top with chicken curry and top with a generous helping of cilantro and enjoy every bite!

Serves 6

Chicken Tip:
What makes making this dish extra fast is having cut up rotisserie chicken on-hand. I often buy them when they are on sale, shred it up and stick it in the freezer for future use. That future use was tonight! Took it out of the freezer about 30 mins before I needed it and it was goodly (Little Sis-ism) thawed enough. :)

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Also served with this meal are some pakoras I made many many months back and stored in the freezer. I'd share the recipe for these delicious things that complemented this meal so nicely, but I can't for the life of me find it, but I promise to keep looking. :)

The hubby and I just got back from a fun weekend in NYC to an empty house since the girls are still with Nana, so I really enjoyed cooking this meal, nice and leisurely. :) And while the girls are away, the Daddy and Mommy will eat dinner in front of the TV while enjoying a beer. Cheers! :)

Update 5/2/2017: I just made this again last night and it was as good as ever. This Bok Choy Salad with Spicy Asian Vinaigrette I made for the first time was the perfect accompaniment!

Thanks so much for stopping by and please feel free to make my day by leaving me a comment, joining my blog in the top right corner or liking my on Facebook at MyEpicureanAdventures - the more the merrier! :)

Christine, aka happyvballgirl :)

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