Easy and Quick 6 Ingredient Chicken Curry

This is possibly the quickest and easiest chicken curry that I’ve made.  If you like curry recipes, but don’t want to spend all day cooking, you should give this recipe a try.  It can be served as is, or you can add it on top of rice or quinoa.  This recipe will make about 4 servings.

Method:

First, you will want to cut the chicken breasts into 2 to 3 inch pieces.

In a large frying pan, heat the oil in the pan.  Then, add the chicken pieces and curry powder to the pan.  Toss the chicken and curry powder in the oil to coat.  You will want to stir the chicken occasionally, on a high heat, until the chicken begins to brown.

Next, you will want to reduce the temperature on the stove a bit, and continue to stir the chicken until it is fully cooked.

After that, you will stir in the coconut milk.  Any kind of canned coconut milk will work.

Then, stir the coconut milk in the mixture.  You will want to stir this occasionally as the sauce starts to thicken.

 

After 4-5 minutes, add a pinch of salt to taste and the juice of 1 lime.  Let it simmer for another minute or so for all of the flavors to combine.

Then, the chicken curry is ready to serve.  You can serve it alone, or over rice or quinoa.  I used jasmine rice that I cooked in the rice cooker beforehand.