Triple Curry Chicken
Prep time
Cook time
Total time
Our family's favorite curry, Triple Curry Chicken is a rich, flavorful sauce you'll want to serve over rice and garnish with apples, raisins, and coconut.
Author: Renée
Recipe type: Entree
Cuisine: Indian
Serves: 6 servings
Ingredients
- 2 Tablespoon of avocado or olive oil, (divided)
- 1 teaspoon turmeric
- 3 chicken breast, boneless, skinless, chopped into bite size pieces
- 1 onion, chopped
- 1 bay leaf
- 1 (32-ounce) can diced tomatoes, drained, (you may want to save the juice)
- 1 Tablespoon yellow curry powder
- ½ Tablespoon red curry powder
- 2 cubes of golden curry
- ½ to 1 teaspoon of salt, (to taste)
- 1 Tablespoon brown sugar
- 1(14-ounce) can unsweetened coconut milk
- 1 lemon, juiced
- 2 apples, diced
- ½ cup raisins
- ½ cup coconut
Instructions
- Heat 1 Tablespoon of oil in large skillet. Add turmeric and chicken breast and cook for 10 minutes over medium heat, turning and browning. Remove to a plate and cover to keep warm.
- In the same skillet, add oil and stir in onion, garlic, and bay leaf. Sauté until onion is lightly browned. Add tomatoes, curry powders, curry cubes, salt, and brown sugar.
- Reduce heat to low. Stirring constantly, gradually mix in coconut milk and let simmer for 10 minutes.
- Add chicken breast and simmer for 5 more minutes.
- Add lemon juice just before serving, mixing well.
- Serve over hot rice and garnish with apples, raisins, and coconut.
Notes
You may want to add another tablespoon of curry powder and even some red chile flakes according to how spicy you like it.
Add additional vegetables; carrots, bell peppers, potatoes, peas, or zucchini are all very good.
If you like your curry saucy, (as we do), save the drained tomato juice and add 1 tablespoon of cornstarch to it and stir till smooth. Add it to the curry sauce and stir until it thickens over medium heat. Then reduce heat before adding coconut milk.
Add additional vegetables; carrots, bell peppers, potatoes, peas, or zucchini are all very good.
If you like your curry saucy, (as we do), save the drained tomato juice and add 1 tablespoon of cornstarch to it and stir till smooth. Add it to the curry sauce and stir until it thickens over medium heat. Then reduce heat before adding coconut milk.
Recipe by Cheery Kitchen at https://cheerykitchen.com/triple-curry-chicken/