Friday, July 3, 2020
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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! 🙂

chicken_curry_quick_and_easy_saute

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

chicken_curry_quick_and_easy_2
add coconut milk..simmer  until meat is tender and veggies are cooked

chicken_curry_quick_and_easy_1
add pure coconut milk and just heat through..that’s it! Done in less than 30 minutes.. 😉

Easy Chicken Curry In A Hurry

5 from 1 vote
Course: Filipino dish, Filipino Ulam, Main Course, Ulam
Cuisine: Filipino, Indian
Keyword: chicken curry recipe, curry, curry recipe, easy, easy chicken, easy chicken curry, easy curry recipe, fast cooking recipe, fast curry recipe
Servings: 4 people
Author: Olive
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. 
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Ingredients (click ingredient to buy it)

Instructions

  • Heat about a tablespoon of oil in a pan and heat.
  • Saute chicken fillet pieces, season with salt and pepper.
  • While chicken is cooking, start peeling and slicing the vegetable.
  • Add the curry powder and cook for a minute.
  • Then add the chili pepper flakes, potatoes and carrots and the green chilis.
  • Pour a cup of coconut milk and season with patis (fish sauce) to taste.
  • Cook for about 10 minutes, or until 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, Yummy!
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

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