Chicken Curry is an absolutely delicious dinner. It’s an easy dinner that can be made in 30 minutes. It’s a family meal that everyone will enjoy.
We’re all about REAL FOOD FAST, because we don’t have a choice with our busy schedules! Sometimes that requires a little weekend prep to make the weekdays easier. One thing I love to make is meals that I can double & FREEZE. When my schedule gets out of control, or the kid schedule dictates the time-frame & I don’t feel like cooking or being creative, I am relieved that I can open my freezer door and grab a meal. This Chicken Curry recipe fits that need. It’s GREAT to double on a weekend, you can serve half & freeze the other half until you need it. It’s much more relaxing when you can simply thaw, warm and serve. However, I don’t advise freezing the rice…just the chicken curry & then make fresh rice whenever serving ( sooo much better).
Here’s the recipe to slice, dice, sauté and enjoy.
- 2 1/2 pounds of chicken (boneless, skinless)
- 2 tablespoons of canola oil
- 8 oz. fresh baby leaf spinach
- 1 - 2 packages sugar snap peas, fresh frozen
- 1 red bell pepper
- 1/2 sweet onion
- 1 – 14 oz. light coconut milk
- 5 oz. red curry paste, mild
- 1 Clove of garlic
- 2 teaspoons curry powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Dice the cooked chicken into small bit sized pieces.
Sauté the chicken in the two tablespoons of olive oil until it's fully cooked. Stir frequently as it's cooking.
While the chicken is cooking, prep the vegetables. Wash the red bell pepper, remove the seeds and cut it into thin strips.
Chop the spinach with a knife.
Cut the onions into thin slices.
Set the vegetables aside.
Once the chicken is cooked, add in the vegetables and begin to cook them stirring frequently.
While the vegetables are cooking begin to prepare the sauce.
Mince the garlic. In a bowl stir the coconut milk, curry paste, the minced garlic, the curry powder, onion powder, garlic powder and salt together.
Add the sauce to the vegetables and meat. Cook over low heat until the sauce is warmed through.
InstantPot Love! Sauté the chicken in the Instant Pot base. Prepare the vegetables and Sauce as directed, but place them both aside. Once the chicken is cooked, add in the vegetables and the sauce. Cook it in the InstantPot for 5 MINUTES! That’s it.
Prep Ahead! You can dice the chicken the day you come home from the grocery store to have it prepped and ready for a busy weeknight. Or, you can dice it and freeze it to make thawing and cooking one step quicker.
Freeze It! Cooke a double batch of the chicken curry, not the rice. Let it cool completely. Freeze it in a freezer bag or airtight container. Then simply let it thaw, warm and serve over fresh rice.
More Yummy Dinners? Want more delicious dinner serves? Check out my Sheet Pan Chicken Fajitas. It’s another great meal to serve. And, the chicken base can also be frozen for a future meal = dinner winner.