Easy Chicken Curry

The wonderful combination of spices in this easy chicken curry recipe will make this a family favourite.

Large Serving Bowls, Set of 2

A richly spiced curry sauce envelops plump pieces of chicken breast in this easy chicken curry recipe. Ready in as little as 30 minutes, but the flavour will have everyone thinking you slaved away in the kitchen for hours.

I love recipes that pull together fast and taste fantastic. This is most definitely one of those recipes and I turn to it often. The chicken picks up the flavours easily and the sauce clings so well.

I typically serve this over steamed basmati rice or jasmine rice. Other good options are quinoa or couscous.

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Ingredients

(Makes 6 servings)

• 1, 1/2lb boneless, skinless chicken breast, cut into 1-inch chunks

• 1 teaspoon sea salt, divided

• 1 teaspoon ground black pepper, divided

• 1 tablespoon avocado oil

• 1 tablespoon plant-based butter

• 1 small sweet onion, chopped

• 2 large shallots, minced

• 2 cloves garlic, minced

• 2 tablespoons tomato paste

• 2 teaspoons curry powder

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon paprika

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/8 teaspoon ground cardamom

• 1/2 cup chicken broth (or vegetable broth)

• 1 can (400ml) unsweetened coconut milk

• 1 tablespoon lime juice

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Directions

6-Quart Enamelled Cast Iron Dutch Oven

Place cut chicken on a plate and sprinkle with 1/2 teaspoon of sea salt and 1/2 teaspoon of ground black pepper. Set aside.

In a Dutch oven over medium-high heat, add the avocado oil and butter. When the butter begins to sizzle add the onion and minced shallots. Sauté until the onion is soft and translucent (about 8 minutes). Add the garlic and tomato paste, mix well, and sauté for an additional minute. Add the curry powder, cumin, coriander, turmeric, paprika, cinnamon, ginger, cardamom, and the remaining sea salt and ground black pepper. Mix well and continue to sauté for another minute. Add the coconut milk and chicken stock then bring to a simmer. Add the chicken chunks, return to a simmer, then reduce the heat to medium. Cover and allow to cook for 10 minutes or as needed, stirring occasionally, until the chicken is cooked through.

Add the lime juice, stir and serve over steamed basmati rice.

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Nutritional Information Per Serving:

total calories = 233 | total fat = 8.9g | saturated fat = 3.33g | cholesterol = 68mg | sodium = 488.58mg | net carbohydrates = 8.25g | dietary fibre = 2.4g | sugars = 4.61g | protein = 26.94g