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The Best Chicken Curry in A Hurry

Updated on December 29, 2011

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!

Serves Four

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.


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    • J Burgraff profile image

      J Burgraff 6 years ago

      Indian Chef I don't think I can ever come close to your cooking. Something to aspire to!

    • Indian Chef profile image

      Indian Chef 6 years ago from New Delhi India

      looks yummy to eat and easy to make. Would give it a try soon

    • Vinaya Ghimire profile image

      Vinaya Ghimire 6 years ago from Nepal

      Wow, I know how to cook this. It is really yummy.

    • felicitylovespari profile image

      felicitylovespari 6 years ago

      I am seriously going to try your recipe. I am a huge curry lover and this just sounds great.

    • J Burgraff profile image

      J Burgraff 6 years ago

      Thank you mib56789! I love the aroma of it cooking as well.

    • profile image

      mib56789 6 years ago

      Super recipe! I love curried chicken! I stayed on campus at the University of Miami, Florida (back in the 70s). We lived in apartments, three levels. My apartment was on the second level and the student in the apartment above mine was a Chinese Jamaican and he was always cooking curried chicken. The aroma made me hate having to eat the food at the cafeteria. I'm sharing this recipe with my network on Facebook.

    • Cloverleaf profile image

      Cloverleaf 6 years ago from Calgary, AB, Canada

      Great hub! I use the Thai yellow curry paste to make a chicken curry dish at least twice a month. You're right, it does make a very quick easy and delicious meal! Thanks for sharing this, voted UP!


    • J Burgraff profile image

      J Burgraff 6 years ago

      My memory is linked to my sense of smell, which is well....linked to food clearly...

    • Jill Miceli profile image

      Jill Miceli 6 years ago from Pacific Northwest

      You have one great memory! I do love the Mae Ploy, its one of the best pre-made curry pastes that resembles homemade and it lasts for months in the fridge. You can even freeze it. I think we'll have some curry tonight. I concur with criticcritic that lime juice is a great addition.

    • profile image

      criticcritic 6 years ago

      Add some fish sauce, lime juice and real coconut milk and it's even better! But maybe not quicker.

    • shirleybill profile image

      shirleybill 6 years ago from Texas

      I have not tried the paste, but it sure sounds yummy

    • NMLady profile image

      NMLady 6 years ago from New Mexico & Arizona

      This sounds good. I love my rice cooker too.

      I have not tried the paste but I will look for it the next time I go to our Asian grocery.