5 Ingredient Curry Chicken

Curry used to be an exotic dish and now is every day fare in our house! This curry takes minutes to prepare unlike real Indian curries which can take practically a whole day. Easy, quick and delish!

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  • 3 tablespoon olive oil, divided
  • 2 teaspoons curry powder
  • 1 13.5 ounce can coconut milk, can use “lite” to save some calories
  • 4 boneless chicken breasts, cut into strips
  • Salt and pepper

Serve over brown rice.

Heat 1 tablespoon of olive oil in a small sauté pan.   Stir in the curry powder and cook for one minute. Add the coconut milk and cook until reduced by half, about 6 to 7 minutes. Toss the chicken with salt and pepper. In a large sauté pan, heat 2 tablespoons olive oil and sauté the chicken strips until the outside of the chicken has turned white. Stir in the coconut curry sauce. Cook for a few more minutes on medium heat and serve over brown rice! Yields 4 servings

I am trying to keep this curry to five ingredients but gorgeous and tasty additions would be pea pods and sliced red peppers. If I garnish any dish with pistachios or peanuts it is a win in this house. I threw in some exotic looking black sesame seeds. If you need more of a kick a dash of red pepper flakes would flame it up nicely!

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Keep Trader Joe’s Organic Brown Rice in your freezer for those super busy weekday nights where you need to get dinner on the table fast. Typically brown rice takes 50 minutes to cook. These sweeties only take 3 minutes in the microwave! Gotta love that!