This easy chicken curry recipe is perfect for a quick night meal. Cooked in a skillet, it's ready in just 30 minutes and is a meal that the whole family will enjoy. Serve with rice and naan for a delicious Indian inspired meal.
1 1/2poundsboneless skinless chicken breasts or thighscut into bite-size pieces
1 1/2tablespoonsred curry paste
1tablespoonyellow curry powder
1knob ginger1-inch size, minced
1red bell peppersliced
1tablespoonbrown sugar or coconut sugar
1can coconut milk
Juice of 1 lime
1tablespooncornstarch + 2 tablespoons water
Combine the chicken, red curry paste, and yellow curry powder in a large bowl. Mix well until the chicken pieces are coated in the seasoning. Heat 1 tablespoon of olive oil in a skillet over medium heat. Brown the chicken on all sides. Remove from the chicken from the skillet.
Heat the remaining tablespoon of olive oil in the skillet. Add in the onion. Season with salt and cook until softened. Add in the garlic, ginger, and red pepper, and cook for a couple minutes until softened.
Add in the browned chicken and sugar. Stir in the coconut milk and lime juice. Cover the pan and let the mixture simmer for 15 minutes or until the chicken is cooked through.
Mix the cornstarch with 2 tablespoons water. Pour the mixture into the curry and stir until thickened.
Serve in bowls with basmati rice and lime wedges. Sprinkle cilantro and chopped cashews over the top.