Chicken Curry

Chicken Curry is a sponsored post on behalf of World Kitchen, however opinions expressed are 100% my own. 

Coconut Curry Chicken | Easy Curry Recipe| Curry with coconut milk, jalapenos, corn and chicken. This Chicken curry recipe is an easy, stovetop version of the classic Indian dish, but with Thai characteristics. For this rich and hearty meal, I use coconut milk, basil, cilantro, jalapenos, corn and lime juice, for a sweet sauce with just a little bit of heat.

Coconut Curry Chicken | Easy Curry Recipe| Curry with coconut milk, jalapenos, corn and chicken.

Curried chicken seems to be a recipe that many are intimidated to make at home. The honest truth is that chicken curry can be challenging if you make your curry from scratch (highly recommended at least once in your life). However, curry sauce can also come together quickly by using pre-made curry and the proper cookware. For this chicken curry recipe, the prep work takes more time than the actual cooking, but believe me, it is worth it for this aromatic masterpiece.

Coconut Curry Chicken | Easy Curry Recipe| Curry with coconut milk, jalapenos, corn and chicken.

Whether you are preparing chicken curry or a frittata, proper cookware is essential for any home chef. Materials make all the difference in your ability to cook evenly and effectively. You also want to make sure your cookware does not rust or pit and is budget friendly. The two ideal materials for cookware are stainless steel and copper. Stainless steel will outlive your grandchildren and is a workhorse in the kitchen, but does not distribute heat evenly or rapidly. Copper is the creme de la creme of cookware, conducting heat evenly and fast, but is expensive and fairly heavy. Revere® has come up with the best of both worlds: a stainless steel body with copper base at an attractive price point. The ideal cookware!

Revere Cookware

Chicken curry was the maiden dish in my new Revere® Copper Confidence Core™ cookware and I couldn’t be more pleased with both! I was able to easily sear chicken breasts, deglaze and simmer an aromatic curry sauce using only one pan. The handle is cool touch, so I didn’t need to worry about burning myself when I forgot the dish towel (I’m embarrassed at how many times I have done this). Clean up was a cinch, seeing that Revere® is dishwasher safe and chicken curry was a one dish meal! Are you drooling yet?

Coconut Curry Chicken | Easy Curry Recipe| Curry with coconut milk, jalapenos, corn and chicken.

Chicken curry can be served with Whole Wheat Flatbread or Cilantro Lime Rice and can easily be made ahead to freeze. There is one thing I can promise you, Revere® Copper Confidence Core™ cookware and easy Chicken Curry will both be new favorites in your kitchen. And when you are through making your delicious dinner, save space with the groundbreaking Nest&Protect™ interlocking handles that elevate your pots and pans when nested, seemingly floating above each other, protecting the interior and exterior finish, and store conveniently without scratching.

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Whole Wheat Flatbreads [/one-half-first]

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Cilantro Lime Coconut Rice

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Don’t forget to PIN Chicken Curry!

5 from 1 vote
Coconut Curry Chicken | Easy Curry Recipe| Curry with coconut milk, jalapenos, corn and chicken.
Chicken Curry
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Chicken curry is an easy, stovetop version of the classic Indian dish using coconut milk, basil, cilantro, jalapenos corn and lime juice. Adjust the heat for the easy chicken curry recipe.
Course: Main Course, Main Dish
Cuisine: Indian, Thai
Servings: 2
Author: Jessica at Savory Experiments
Ingredients
  • 2 chicken breasts boneless, skinless
  • Fine sea salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 cup red onion chopped
  • 4 cloves garlic minced
  • 1 jalapeno stem and seeds removed, cut into circles
  • 2 tablespoons lime juice
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons yellow curry powder
  • 2 tablespoons corn starch
  • 14.5 ounces light coconut milk
  • 1/4 cup cilantro chopped
  • 1/4 cup basil cut into strips
  • 1/2 cup corn
  • Maldon Salt
  • Cilantro-Lime Coconut Rice for serving, optional
  • whole wheat flatbreads for serving, optional
Instructions
  1. Season chicken breasts with fine sea salt and freshly ground black pepper.
  2. Heat extra virgin olive oil in a medium Revere® skillet over medium heat. Add seasoned chicken breasts, searing on both sides. Approximately 4 minutes each, however depending on size, times can vary.
  3. When browned, remove chicken breasts from pan and set aside. Add red onion, garlic and jalapeno, sauteing for 1 minute.
  4. Add lime juice and scrape up any browned bits from the bottom of the pan. Allow mix to soften, coming to a sofrito consistency, approximately 3 minutes.
  5. Add ginger, yellow curry powder and cornstarch. The mixture will be dry and pasty, allow to brown for 1 minute or until the curry becomes fragrant.
  6. Add light coconut milk and cilantro, stirring to combine. Bring to a low simmer.
  7. Place chicken breasts back into the sauce, adding corn and basil. Spoon sauce over chicken. Simmer on low for 5 minutes, turning chicken half way.
  8. Serve with Cilantro-Lime Coconut Rice or Whole Wheat Flatbreads. Season with Maldon sea salt.
Recipe Notes

For additional heat, leave a few jalapeno seeds in or use 2 jalapenos. For less heat, leave it out all together.

Coconut Curry Chicken | Easy Curry Recipe| Curry with coconut milk, jalapenos, corn and chicken.

Comments

Sandi Gaertner

This dish looks delightful. It would be a weeknight winner for sure.

Tracy | Baking Mischief

That’s some good looking cookware! I love cooking with coconut milk, so this looks sooooo good! Can’t decide whether I’d rather serve it with the flatbread or the rice; they both look delish.

Becca @ Amuse Your Bouche

That sauce sounds absolutely gorgeous, will definitely try that! It’s such a joy when you find a great quality pan that you know will last for years to come.

Ali @ Home & Plate

This recipe seems to have the right amount of spice for a delicious and easy choice for a mid week meal. I love the ingredients here. I will have to check out this Revere pan because I am in need of a few new pans.

Helen @ Fuss Free Flavours

I love your Thai influenced chicken curry. Just that bit brighter than the Indian version.

I love cooking with copper, and having a coper core really is the best of both worlds as you can sling the pans in the dishwasher. They look fabulous and I’ll keep an eye out for them.

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