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Simple Chicken Curry Recipe

Published: March 5, 2014 | By: Kristina Stosek
Prep Time Prep Time 20 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 30 Minutes
Serves Serves 4
Simple Chicken Curry Recipe
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Average Rating: 4.5 | Rated By: 3 users

If you are craving Indian food but don’t have time to get all the different spices, try this simple chicken curry recipe. This curry dish is quick and easy with a tasty creamy curry flavour. Serve with basmati rice or quinoa

 

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Ingredients

  • 1 Tbsp. coconut oil
  • 1 medium sweet onion, finely chopped
  • 2 garlic cloves, minced
  • 2 Tbsp. GF curry powder
  • 2 Tbsp. minced ginger
  • 2 medium tomatoes, roughly chopped
  • 1 cup buttermilk or thick plain yogurt (for dairy free option use coconut milk)
  • 1 cup GF chicken stock
  • 1 red or yellow bell pepper, cut into bite size pieces | 2 potatoes, cubed | 1 carrot, diced |2 cups green cabbage, cut into bite size pieces | 1 cup frozen peas
  • 4 skinless, boneless chicken breasts, cut into bite size pieces
  • 1 bunch fresh cilantro, chopped
  • 2 Tbsp. fresh lime juice
  • Sea salt to taste

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    Instructions

  • In a large saucepan over medium-low heat saute onions in coconut oil until soft. About 5 minutes. Add garlic, curry powder, ginger and stir to combine
  • Stir in tomatoes, add buttermilk and chicken stock, bring to low simmer
  • Add bell pepper, carrots, cabbage, peas and chicken and cook over low heat for 20 - 25 minutes or until chicken is fully cooked.
  • Add cilantro, lime juice and season with salt


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