Easy Chicken Curry
This Easy Chicken Curry is one of my family's favorite quick weeknight meals. Just a bit spicy, with a fragrant, slightly sweet tomato base and big chunks of tender chicken breast throughout, it's made with pantry staples and can be on your table in about 35 minutes.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Medium skillet with a lid
- 1/3 cup (40g) all-purpose flour
- 1/4 teaspoon salt (plus more to taste)
- 1/4 teaspoon pepper
- 1 medium (8-ounce) boneless skinless chicken breast (cubed)
- 3 teaspoons olive oil (divided)
- 1/4 cup diced onion
- 1/4 cup diced green bell pepper
- 1 teaspoon curry powder
- 1/4 teaspoon thyme
- 1 (14.5-ounce) can stewed tomatoes
- 1 tablespoon currant jelly (strawberry or grape are also fine)
- White rice
- Soy sauce (optional)
Instructions
- 1
In a medium bowl, stir together flour, salt, and pepper. Dredge chicken pieces in flour and set aside.
- 2
In a medium skillet with a lid, heat 2 teaspoons of the oil over medium-high heat. Add flour-coated chicken pieces to the pan and cook until browned on all sides. Transfer chicken to a plate.
- 3
Turn heat down to medium and add remaining teaspoon of oil to the pan. Add onion, bell pepper, curry powder, and thyme and cook until the edges of the onions begin to turn translucent, 3 to 4 minutes.
- 4
Return chicken to the pan and add stewed tomatoes. Stir together, cover and bring to a simmer. Turn heat down to medium-low and cook at a simmer until tomatoes are saucy and chicken cooked through, 15 to 20 minutes.
- 5
Stir in jelly, and salt to taste. Simmer for another minute or two, until jelly is completely incorporated.
- 6
Serve over rice with a drizzle of soy sauce if desired and enjoy!