We’ve all had those nights where we think…what in the world do I do with this chicken? Not being able to have beef or turkey, we come up against this problem all the time.
I was hesitant to try Indian food because the few times I’d eaten at an Indian restaurant I wasn’t impressed. But, when I saw this chicken curry I thought I should give it a go–at least for varieties sake. This was a pleasant surprise and it’s now in our permanent dinner rotation.
If you’re nervous to try Indian food as well, let me hold your hand. This recipe is the perfect dish to dip your toe into this genre–it’s not spicy or overwhelming. It’s a great way to still have chicken, without the typical, tired flavors. And, even better–you can make this in one skillet!
Easy, less dishes, unique…do I need to go on? No. Onto the recipe:
One Skillet Chicken Curry (GF, Dairy/Wheat/Soy/Egg/Nut Free)
Adapted from Mel’s Kitchen Cafe
1 Tbsp oil
1 heaping tsp ginger
3 cloves garlic, finely minced or pressed
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 head of cauliflower, washed and chopped
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 can (13.6 ounce) coconut milk *see note
1/2 tablespoon light brown sugar
1/2 tablespoon fish sauce
3/4 teaspoon salt
1/4 teaspoon black pepper (we omitted this)
1 tablespoon cornstarch (optional–we also omitted this)
1/4 – 1/2 cup chopped cilantro (we omitted this)
Hot, cooked rice or quinoa for serving
In a large, 12-inch nonstick skillet, heat the oil over medium heat until hot. Add the ginger and garlic and cook, stirring constantly, for about 30 seconds, until it starts to smell fragrant.
Sprinkle in the curry powder, coriander and cumin. Cook for another 30 seconds, stirring to prevent burning.
Add in the cauliflower. Add the chicken and cook until lightly browned, 2-3 minutes (it doesn’t need to be cooked all the way through quite yet).
Stir in the coconut milk, brown sugar, fish sauce, salt and pepper. Bring the mixture to a simmer. Cook for 5-10 minutes until the chicken is cooked through.
If you would like the sauce a bit thicker, whisk together the cornstarch with 2 tablespoons cold water in a small bowl. Once combined, stir the mixture into the simmering curry. Simmer, stirring constantly, for a minute or so until the sauce thickens a bit. (I found this isn’t needed, especially because the original recipe didn’t call for the cauliflower so I like the sauce thinner to cover everything and to bathe my rice in it.)
Stir in the cilantro. Season with additional salt and pepper to taste, if needed. Serve the curry over hot, cooked rice, quinoa or whatever else you might like (or it can be served on its own).
*Note–you can use lite coconut milk too. We prefer full fat coconut to help my boys get their needed calories. You can find either typically in the Asian section of your grocery store.*