Easy Chicken Curry In A Hurry

I’m borrowing a line from Rachel Ray: I call this my Chicken Curry in a hurry. This dish is really simple and takes no time to make that is if you remembered to thaw the chicken.

Chicken curry is one of my family’s favorite dishes, I usually use bone-in chicken pieces to make this but when I’m busy and have little time to cook, I use skinless chicken thigh fillet because it cooks really fast, you may substitute chicken breast if you don’t like dark meat. I use fresh coconut milk here but if you don’t have it, canned coconut milk is okay. This dish is really, really good with hot rice. Try it! :)


heat oil and saute chicken fillet, add curry powder and veggies

add coconut milk..simmer  until meat is tender and veggies are cooked

add pure coconut milk and just heat through..that’s it! Done in less than 30 minutes.. ;)


Serves 3-4

400 grams chicken thigh fillet or tenders
2 cloves garlic, minced
1 medium onion, minced
3 tablespoons curry powder
2 small-medium potatoes ( cut into chunks)
1 small carrot
fish sauce, to taste (optional)
salt and peper to taste
1/2 tablespoon chilli flakes
green chillies, cut the tip off to release aroma and heat
olive oil
1/4 cup pure coconut oil

Here’s how:
Heat about a tablespoon of ol in a pan and heat, sauté chicken fillet pieces, season with a salt and pepper. While the chicken is cooking, start peeling and slicing the vegetable Add the curry powder and cook for a minute then add the chilli pepper flakes, potatoes and carrots and the green chillies. Pour a cup of coconut milk, season with patis (fish sauce) to taste. Cook for about 10 minutes, or until the veggies are tender. When almost cooked, add 1/4 cup pure coconut milk (kakang gata), cook until just heated through. Serve warm with hot rice, yum!

Thanks for reading and Have a nice day! :)

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