30 Minute Chicken Coconut Curry

 30 Minute Chicken Coconut Curry www.budgetgourmetmom.com #30minutemeal #chicken

It’s high time I step outside my comfort zone and take on a few new challenges.  I like to think of myself as someone who can roll with the punches, someone who is curious, and not afraid to try new things.  I’m kinda sorta that person but when it comes to cooking I like my routine and curry is so not it.

I’ve noticed, especially recently, that I’ve become rather comfortable with the ingredients in my pantry and the spices I lovingly cling to.  Over the years I have learned how to use them to enhance recipes and how not to use them.  Lately, my desire to explore other flavors has increased.  I think it really started when I had the opportunity to teach cooking classes and I saw the joy that others got when they tried something new or learned a new skill.

30 Minute Chicken Coconut Curry-2

THAT is what I live for.  It is why I am so dedicated to this blog despite its ups and downs.  This blog has given me more opportunities to do the things that I love and share with others something I am passionate about.  I’m not entirely sure what all of this has to do with this recipe for chicken curry except that it was a successful attempt for me at exploring some different flavors.  So don’t be afraid to try new things.  That’s what it all boils down to.

And if I can do this, you can do this.  In just 30 minutes too.

30 Minute Chicken Coconut Curry

30 Minute Chicken Coconut Curry

Ingredients

  • 1 1/2 lbs chicken breast, cut into 1" cubes
  • 1/4 cup canola oil
  • 3 carrots, cleaned and sliced
  • 1 red bell pepper
  • 1 large tomato, diced
  • 2 cloves garlic, minced
  • 1 small jalapeno, finely chopped
  • 1 cup chicken broth
  • 1 tablespoon soy sauce
  • 2 tablespoon curry powder
  • 1 (13.5 oz can coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Preheat a large skillet over high heat with half of the oil.
  2. Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside on a plate.
  3. Add the rest of the oil to the skillet. Saute the carrot and bell pepper for 5 minutes. Add the tomato, garlic, jalapeno, chicken stock, soy sauce, and curry powder. Simmer for 5 minutes.
  4. Add the coconut milk and increase heat slightly. Cook uncovered for 10 minutes to allow the flavors to intensify.
  5. Serve over cooked rice.
http://www.budgetgourmetmom.com/30-minute-chicken-coconut-curry/

A few other fantastic 30 Minute Meals…

Thai Beef Cabbage Wraps | Budget Gourmet Mom

Chicken and Black Bean Tostizzas | Taste and Tell

Parmesan Crusted Chicken | I Wash…You Dry

Pumpkin Macaroni and Cheese | Lauren’s Latest

Comments

  1. Hahhah, that’s so funny. I come to your blog to step out of my comfort zone. For example, your jalepeno mac and cheese was so different for me. This coconut thai curry is the opposite for me..always a staple in my kitchen! Coconut and curry and cilantro are some of my favorite spices and always my go-to for quick meals! This looks so yummy and comforting to me ;)

    • Krista says:

      That is so funny! They just aren’t flavors I’m accustomed to experimenting with so I tend to air on the side of caution. I’m hoping to change that though as I continue to practice with new spices and find out which combinations compliment each other. Oh and that mac and cheese!? Ugh, still one my favorites.

  2. So making this for dinner this week. Thanks for the recipe, Krista!!

  3. I’m totally obsessed with curry recently. This looks fantastic! :D Way to step out of your comfort zone. Yay!

  4. Deborah says:

    I just need for you to get my husband to step out of his comfort zone so that I can make this!! He always says he isn’t a curry fan, but I can’t tell you how much I love it and how much I want a big bowl of this!

  5. Nutmeg Nanny says:

    Oh yum, I love curry recipes :) this looks so flavorful!

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