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.
Season chicken breasts with fine sea salt and freshly ground black pepper.
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.
When browned, remove chicken breasts from pan and set aside. Add red onion, garlic and jalapeno, sauteing for 1 minute.
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.
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.
Add light coconut milk and cilantro, stirring to combine. Bring to a low simmer.
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.
Serve with Cilantro-Lime Coconut Rice or Whole Wheat Flatbreads. Season with Maldon sea salt.
If you've tried this recipe, come back and let us know how it was!
Notes
For additional heat, leave a few jalapeno seeds in or use 2 jalapenos. For less heat, leave it out all together.