Triple Curry Chicken
A couple of years ago we took a week long cruise with our children. Our favorite item at the lunch buffet was their “curry of the day!” My daughter, Jen, returned home and became a master with all kinds of curry. One of the best things she makes is Triple Curry Chicken. It’s a basic template recipe that she spices up or down and adds all kinds of veggies to. When serving it I like to garnish with fresh chopped apple chunks, raisins, and coconut, it’s amazingly delish!
Triple Curry Chicken
We loved Indian restaurants when we lived in Queens, NYC, but I never really attempted making curries at home. I wasn’t really raised eating them, although I love Chicken Divan and Curried Fruit Bake. It’s been really fun to see how easy Triple Curry Chicken is and that by adding different veggies and spices I can really make them different and unique. I also like to add a variety of spices to rice that accompanies a curry dish. I almost always use chicken stock and a bay leaf to give it a little extra flavor, try adding some spices too.
Here are the three curries used in this dish. The Golden Curry Sauce Mix is widely available, and can be found in most international food isles at your grocery stores.
Heat 1 tablespoon of oil in a large skillet. Add 1 teaspoon of turmeric and chicken breast, cooking and browning for about 10 minutes. Remove cooked chicken to a plate, cover and set aside to keep warm. In the same skillet stir in onion, garlic, and bay leaf. Sauté until onion is lightly browned. Add tomatoes, curry powders and curry cubes, salt and brown sugar. Reduce heat to low. Stirring constantly, gradually mix in coconut milk and simmer for 10 minutes. Add cooked chicken breast and simmer for 5 more minutes. Add lemon juice just before serving, mixing well.
To prepare the garnishes, chop up apples, my Fuji was perfect, a tart Granny Smith would be too.
Add chopped apple, raisins, and coconut to small serving bowls.
Serve warm Triple Curry Chicken over rice with garnishes and enjoy.
- 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
- 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.
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.