Simple Chicken Curry Dinner
30 MINUTES | EASY | SERVES 8
Nutrition per serving:
441 Cals, 51.1g Protein, 8.1g Carbs, 21g Fat, 2.4g Sugar
This simple chicken curry dinner recipe is not only delicious, but it’s easy to make. And, it’s not only veggie-packed, but it’s family-approved. When my kids were young this was a fantastic meal that included a lot of vegetables. In fact, it was one of the many recipes I used to incorporate spinach, which they thought they’d never eat. However, all chopped up and mixed into this skillet of yum, it became undetectable.
My favorite part of this meal, other than the veggies, is the simple fact that I can pull it together in 30 minutes. And, even better, this recipe makes a great freezer meal. You can either make it ahead for a deep freeze, thaw, and quick warm-up or wrap up the leftovers properly and freeze them for future use.
Let’s Get Cooking Simple Chicken Curry:
Heat resistant spatula
3 pounds of boneless chicken breasts
Fresh baby leaf spinach
2 packages of sugar snap peas (fresh or frozen)
1 red bell pepper
Sweet onion, large
1 – 14 oz can of coconut milk
5 oz red curry paste
1 clove of garlic
More thoughts on making this Simple Chicken Curry Dinner
Over the top: This simple chicken curry recipe is served perfectly over your favorite cooked rice. Or, consider using cauliflower rice as an alternative. Simply start the rice when you begin sautéing the chicken and it should be ready to go when the rest of the meal is complete.
Fresh or Frozen: You can use fresh or frozen sugar snap peas for this recipe; whatever is on sale and easiest to find.
Freezer Meal: If you plan on freezing this meal, I typically don’t freeze the rice. I do however freeze the chicken curry and then make fresh rice once I’m ready to thaw, warm, and serve.
Measurements and Nutritional Information: The nutrition per serving provided information is based on specific ingredients and brands and is offered to give you an estimated value; it does not include the rice base. You can utilize Very Well Fit to add in any changes in ingredients and brands you use to give you more accurate information.
- 3 pounds of boneless chicken breasts
- 2 tablespoons canola oil
- 8 oz. fresh baby leaf spinach
- 2 packages of sugar snap peas (fresh or frozen)
- 1 red bell pepper
- 1/2 sweet onion, large
- 1 - 14 oz can coconut milk
- 5 oz red curry paste
- 1 clove of garlic
- 2 teaspoons curry powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Cut the chicken into small bite sized pieces.
- Sauté the chicken in the two tablespoons of canola oil until it's fully cooked; stir frequently throughout the cooking process.
- While the chicken is cooking, prepare 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.
- Rinse the fresh sugar snap peas.
- Set the vegetables aside.
- Once the chicken is cooked, add in the vegetables and begin to cook them; stir frequently.
- While the vegetables are cooking begin to prepare the sauce.
- Mince the garlic.
- In a bowl stir the coconut milk, curry paste, minced garlic, 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. Serve over your favorite cooked rice.