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Easy Unauthentic Chicken Curry for Real Food People

Updated on August 2, 2014

Do you and your significant other struggle with Palate Incompatibility?

It's a disorder I just made up. I should work for the pharmaceutical companies.

Anyway, when it comes to food, I'm game for just about anything. Vietnamese, Japanese, Korean, German . . . I can think of dishes I enjoy from almost anywhere around the globe.

I also like to try out-of-the-ordinary delicacies. Alligator tastes like--what else--chicken. Tough chicken with a fishy taste. Frog legs also have that fishy-chicken taste, although it's far more tender than gator. But you only get a tiny bit from those itty-bitty legs, so it hardly seems worth the time and effort.

I tried rattlesnake a long time ago, but I remember its tough texture and thinking, the only reason anyone eats this is to say they've eaten a snake.

My husband, on the other hand, won't veer outside his standard menu of meat and potatoes. Onions and russet potatoes are the only vegetables he allows to touch his lips. Maybe iceberg lettuce if it's on a burger or sandwich. He'll eat your beefs, your chickens, and your porks, as long as they're not seasoned with anything more exotic than salt, pepper, and A-1 Steak Sauce.

Don't try to sneak anything in there--he inspects each bite for foreign material, using the tines of his fork to separate potential offenders.

Easy Unauthentic Chicken Curry
Easy Unauthentic Chicken Curry | Source
A pile of ingredients
A pile of ingredients | Source

I'm Not Running a Diner Here

So I cook for myself and for him separately. My dinners tend to be more colorful. He prefers a color pallete of brown and white. I mix flavors and add some heat. He likes to stick with the basic flavors and keep it mild.

This gets old quickly. I don't like to spend a lot of time in the kitchen, whether it's to cook or clean dishes. But I do like to eat good food--nothing powdered or poured out of a box--so throwing together easy recipes is essential. And although I enjoy authentic tastes from cultures around the world, I'd rather not spend a fortune in the spice aisle at the Asian market or spend five minutes peeling ginger root with a spoon.

Cook your curry in oil first
Cook your curry in oil first | Source
Cook the curry, then add onions and garlic. This gives the dish the illusion of authenticity
Cook the curry, then add onions and garlic. This gives the dish the illusion of authenticity | Source

Lazy-foodie Hack: Chicken Curry

This curry recipe involves little prep and not many dirty dishes. I found a recipe I liked on Allrecipes.com and simply morphed it into something I would actually make on a regular basis. It is by no means authentic and doesn't pretend to be.

My Incredibly Inauthentic Chicken Curry includes the following ingredients:

  • 2 tablespoons coconut oil or butter
  • 2 tablespoons curry powder
  • 1/2 medium-sized sweet onion
  • 2 teaspoons minced garlic or two cloves
  • 1 can Thai Kitchen coconut milk (about 14 ounces)
  • 1/2 jar Newman's Own mild salsa
  • 1 tablespoon maple syrup (or regular sugar)
  • salt and pepper
  • 2 pounds chicken breast, diced into 1/2-inch cubes
  • Diced fresh pineapple, somewhere around a cup, optional

Simmer your curry sauce. Here I chose to make the sauce only without meat.
Simmer your curry sauce. Here I chose to make the sauce only without meat. | Source

Start Your Skillets

  1. Heat oil over medium heat. You can use either a pot or skillet.
  2. Mix in curry powder. Allow the spice to cook for several minutes, stirring occasionally.
  3. Add onion and garlic. Cook until translucent aka semi-transparent or a little bit see-through, about five minutes or so.
  4. Add diced chicken breast. Cook for about ten minutes.
  5. Add coconut milk, salsa, maple syrup, and pineapple if you're using it.
  6. Simmer on low for 20 to 30 minutes.
  7. Add salt and pepper to taste.

How About You?

Do you struggle to find foods that everyone likes?

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Variety Is the Curry of Life

I will add here that I don't usually cook this with the meat right away. I'll leave the chicken out and make the sauce only, then throughout the week I'll cook a chicken breast in the skillet, adding sauce and leftover Jasmine rice to make a quick one-skillet meal. I also get grass-fed ground beef, brown some of that, and do the same thing adding sauce and rice. You could always go the meatless route, too.

I put it all on top of a bed of greens, or you could steam some broccoli or cauliflower and use that instead. Or don't use any veggies at all. I'm not gonna judge.

Cook 1 cup Jasmine rice to 1 1/2 cups water. Don't turn the burner on high and then walk away, though, or else it ends up a mess as I demonstrated for you here. On purpose. Yup.
Cook 1 cup Jasmine rice to 1 1/2 cups water. Don't turn the burner on high and then walk away, though, or else it ends up a mess as I demonstrated for you here. On purpose. Yup. | Source

Ingredients? Let Me Explain

Why did I choose these particular ingredients? There's a method to my madness.

I choose Newman's Own original salsa over other brands because it contains all real-food ingredients. No flavorings or other stuff. The diced tomatoes and puree combined with peppers and onions works well.

I'm sure the maple syrup looks weird to most people, but I use it in place of refined sugar all the time. You can use regular granulated sugar instead--it doesn't require much, only a little to add a touch of sweetness.

I like the Thai Kitchen coconut milk because the only added ingredient is guar gum. Others tend to have preservatives and junk.

I ordered pineapple curry several years ago at a Thai restaurant in Tampa. I've added fresh pineapple to my curry sauce ever since.

Get Cookin'

So if you're a curry-loving foodie with limited kitchen time and Palate Incompatibility Disorder (gonna make millions on that one), give this chicken curry a try. It's super-versatile so you can experiment with different proteins, but I wouldn't recommend the rattlesnake.


Thank you for sharing your thoughts!

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    • poetryman6969 profile image

      poetryman6969 3 years ago

      I don't care for restaurant style curry so the faux curry might be right up my alley.

      Guess you have to paint those veggies brown and white to get then eaten at your house! Hiding green under cheese often works for me.

    • Radcliff profile image
      Author

      Liz Davis 3 years ago from Hudson, FL

      I love that someone from India used spaghetti sauce! That makes me feel better about my shortcuts. Hahah!

      I agree, rice with curry makes for a nice light lunch.Thank you!

    • jycmba profile image

      jycmba 3 years ago from Los Angeles CA

      @Radcliff - besides different "extra" ingredients there's quite a few bases beyond the typical coconut milk.. I once had an Indian roomie who took a jar of spaghetti sauce to make a tomato based vindaloo.

      Plus, even though curries make meals by themselves with just a bit of rice, I love a nice piece of naan or sometimes noodles.

    • Radcliff profile image
      Author

      Liz Davis 3 years ago from Hudson, FL

      Hi, jycmba! Oh, yes, so many varieties of curry using different ingredients. It's such a versatile spice. Thanks for stopping by!

    • jycmba profile image

      jycmba 3 years ago from Los Angeles CA

      Hi @Radcliff - I've been experimenting with curries lately, mostly because I find it interesting how many versions and uses there are in Asia alone - standard with rice side, noodles, different vegetables - potatoes vs. Thai eggplant

    • Radcliff profile image
      Author

      Liz Davis 3 years ago from Hudson, FL

      Thank you, Nell! I had no idea curry was so popular there. Always learning from you :)

    • Nell Rose profile image

      Nell Rose 3 years ago from England

      lol! that sounds like my hubby with the fork test! I am curry mad, its an English thing! lol! we tend to eat a lot of it over here, as in 'Lets go out for a curry' which is one of those sayings that's now in the English Oxford dictionary! Haha! well almost, so this sounds great!

    • Radcliff profile image
      Author

      Liz Davis 3 years ago from Hudson, FL

      Sha, it sounds like you understand where I'm coming from! I don't get picky eaters. It's fun to try new flavors now and then. Thank you!

    • Radcliff profile image
      Author

      Liz Davis 3 years ago from Hudson, FL

      moiponetsoka Sounds good! Thanks for stopping by.

    • Radcliff profile image
      Author

      Liz Davis 3 years ago from Hudson, FL

      Haha btrbell! I read the first comment and thought you were either on your phone or someone else was in your account. Thank you!

    • btrbell profile image

      Randi Benlulu 3 years ago from Mesa, AZ

      Wow, I really need to proofread before I post the comment! Sorry about my previous post. I look forward to trying this recipe!

    • bravewarrior profile image

      Shauna L Bowling 3 years ago from Central Florida

      Liz, when my son was young I had to cook two meals every night because he was an extremely picky eater. He wouldn't eat cooked veggies, no meat, and pretty much lived on noodles and cheese or cheese and saltines. He loved fruit and raw celery, carrots, peanut butter, etc. Today he's not as picky, but won't eat beans of any kind and still won't eat cooked veggies, with the exception of potatoes. Now that he's 22, I cook for my taste. If he wants to join me fine. If not, he knows his way around the kitchen.

      Nevertheless, I love curry. I'll have to give this dish a try. I love that you give us the reason behind your brand choices. As a matter of fact, I just harvested my first pineapple of the season, so now I have an excuse to try this dish.

    • moiponetsoka profile image

      Moipone 3 years ago from South Africa

      Just finished cooking beef curry for dinner tonight and had mutton curry yesterday for lunch.I love curry

    • btrbell profile image

      Randi Benlulu 3 years ago from Mesa, AZ

      I Abasi ssn nut a big fan of curry but I like ask the other ingredients. I think we v will give v this a try! Thank you!

    • Radcliff profile image
      Author

      Liz Davis 3 years ago from Hudson, FL

      Alphadogg16, if you like a little bit of spicy, curry is so good. And another thing, like most Italian dishes, curry tastes better the next day. The flavors settle in nicely. Thanks for stopping by!

    • Radcliff profile image
      Author

      Liz Davis 3 years ago from Hudson, FL

      Hahah I know, Billy :)

    • Alphadogg16 profile image

      Kevin W 3 years ago from Texas

      Radcliff I have never had/tried curry before, but I must tell you this does look/sound tasty. I think I may come out of my comfort zone and try this. Thumbs up on your hub.

    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      For the record, young lady, my issue has never been with recipes articles...it's been with brain-dead recipe articles. There are so many ways to be creative when writing. I don't understand why some writers settle for less than creative. :) You made this interesting because you cared enough to do so.

    • Radcliff profile image
      Author

      Liz Davis 3 years ago from Hudson, FL

      I agree, ologsinquito. I love coconut milk mixed with many things, especially curry. Thanks for stopping by!

    • Radcliff profile image
      Author

      Liz Davis 3 years ago from Hudson, FL

      Well, Billy, when I'm in town I'll eat whatever you and Bev are cooking. And I should adopt that mealtime philosophy. Did you just suggest I write recipes? Wait 'til I tell everybody--that will ruin your reputation :) Thanks, Billy! You're the best.

    • ologsinquito profile image

      ologsinquito 3 years ago from USA

      I tend to have a standard 10 or so recipes I use. My family is clamoring for more variety. Maybe I'll try this. Coconut milk and curry is a delicious combination.

    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      You should do a comedy recipe series....you are a natural with that smart-arse attitude of yours. Quite frankly, there is no way I would cook different meals for different members of the family. I'm old-school, following my dad's lead many years ago...."shut up, sit down, and eat the damn food."

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