Easy Creamy Chicken Curry

The first time I tried a version of this curry it was about 4 years ago and I had never tasted anything like it. It was creamy and savoury, with a little bit of heat and LOTS of flavour. Since then curry has been one of my absolute favourite dishes, but unfortunately it is hard to find it safe at restaurants (the whole nut allergy thing) and I don’t like making it at home because I find the smell sticks to everything.  Which is why I made it a couple of weeks ago, while we were house sitting for my parents, because they have a big exhaust fan and lots of windows to open.

What’s even better than curry for dinner? Curry leftovers the next night! The flavours the next day are incredible. If you think it’s good on day one just wait until you dip into it on day two. I have even been known to nip back into the pot for a midnight snack (and I’m not normally a late night snacker, so that tells you something!)

There are lots of great curry recipes out there and I urge you to try a variety of them, but for this one I wanted something that was easy enough to do on a weeknight but still had lots of flavour.

To make this a little bit healthier, I opted to make Cauliflower Rice instead of using traditional basmati rice.

What you'll need:

2 tbsp Olive Oil

1 medium Onion, sliced

1 Green or Yellow Pepper, sliced

2 tsp Curry Powder

2 pounds of boneless, skinless Chicken Breasts, trimmed and cut into 1” cubes

1 cup Sour Cream (or Greek Yogurt)

1/4 cup of fresh Cilantro, minced

Salt and Pepper

Basmati Rice or Cauliflower Rice, prepared

Heat oil in a large skillet on medium-high. Add onions and peppers and sauté for about 5 minutes, or until the onions are translucent. Reduce heat to medium and add in half of the curry powder and continue to cook for 2 minutes. This will help release the flavours.

Remove the onions and peppers from the skillet and set aside.

Add the chicken into the skillet, sprinkle with remaining curry powder and cook for about 2 minutes per side until fully cooked.

Add the onions and peppers back into the skillet and reduce heat to low. Stir in the sour cream or Greek yogurt and cook until the mixture thickens. Mix half of the cilantro into the curry.

Here I had a pan of curry cooking while I made the Cauliflower Rice.

Garnish with the remaining cilantro (which I forgot to do in this photo) and serve with Cauliflower Rice or Basmati rice.

Makes 6 servings.

This is the first time I made it for Garrett and he was raving about it - especially the cilantro added on top.

Printable Version