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The Best Chicken Curry in A Hurry
I love curry of any kind, be it Thai or Indian. Real curries can be extremely laborious, as they involve using many different spices, some of which need to be ground, and all of which you may not necessarily have in your spice cabinet. Given the time, I could happily spend all day in the kitchen making curry. I rarely have that time though, so when I am in the mood for a bit of spicy curry, I fall back on a very simple dish that I owe a debt of cooking gratitude to my sister Jill for. (If you've read many of my hubs, you'll find that I owe this to her quite a bit.) I was visiting her in California several years ago, my flight was late, and she said, "I'm going to fix us some quick curry". In her frig, she had tubs of "Mae Ploy" curry paste in every conceivable curry flavor: red, green, yellow, masuman, and my very favorite, panang. She cooked it with chicken, green beans and mushrooms, but you can substitute, beef, pork, shrimp or scallops and use any combination of vegetables that you like. I serve it over either basmati or jasmine rice which I make in my rice cooker (the one piece of cooking equipment I would take with me if my house was burning down). The following is my go to chicken curry in a hurry!
2 c. basmati or jasmine rice (cook in rice cooker or on the stovetop)
1 can lite coconut milk
½ c. chicken stock or water
Curry paste to taste (usually about 1-2 Tablespoons)
2 c. mushrooms halved
2 c. green beans trimmed
12 oz. chicken breast slivered
Heat coconut milk and stock (or water) over medium. Slowly stir in curry paste until completely dissolved. Start slowly with the curry paste…if you put in too much to start with (heatwise) add more coconut milk. Add vegetables and continue to cook over medium, covering pan. When vegetables have cooked for 2-3 minutes, add chicken. Cook until chicken is tender and serve over rice. Cilantro or scallions are good garnishes. May also be served w/chutney.
This dish has hundreds of variations. With the yellow curry you might try carrots, potatoes and broccoli. With the Panang, gold and red peppers, asparagus and squash. The combinations are endless.