Red Curry Chicken


I've never been what you would call a "picky" eater, but there were definitely quite a few dishes/types of cuisines that I was afraid to try mostly because I had never had them before. Indian food was one of those cuisines. I have to say, however, that in the past 6 years since knowing Joel, my palate has been expanded.


I saw this recipe on Prudence Pennywise and it looked pretty good. It was! It was very easy, quick, and delicious! I served it over coconut rice ("recipe" to follow) with a piece of store bought onion naan on the side.

Red Curry Chicken
1 tablespoon Olive Oil
1 large Onion, chopped
1 Bell Pepper, chopped
1 pound Boneless, Skinless Chicken cut into 1 inch pieces
3 tablespoons Flour
2 Garlic Cloves, minced
1 tablespoon Fresh Grated Ginger
1 tablespoon Red Curry Paste
1 can Chicken Broth (I had a box and used 2 cups)
3 tablespoons Mango Chutney
Cilantro, chopped

In a large skillet (I used a wok), heat oil over medium-high heat. Add onion and peppers and cook for 5 minutes. Add chicken and cook until it is browned on all sides. Sprinkle in the flour and stir, cooking for 1 more minute. Add the ginger and garlic, cooking an additional 30 seconds. Add the curry paste and chicken broth, bring to a boil. Reduce heat to low and simmer for 5-10 minutes. Stir in the chutney. Serve over rice and sprinke with cilantro to garnish.


Coconut Rice
1 can Coconut Milk
Splash of water
1 cup White Rice

Bring coconut milk and water to a boil. Add 1 cup of rice and stir. Cover and let sit for about 20 minutes or until the rice is tender.