I always liked Chicken Curry. My mom used to rub a couple of chicken breast with salt and curry, add a few slices of onion, a little oil and put them in the oven for like 30 mins until the chicken was golden,  I can tell you that we just loved it. She used to make it this way and sometimes instead of curry she would throw some bacon in the pan and that was it. The funny thing is that my mom has never been able to eat any chicken, she basically hates it. That was the extensive variety of chicken choices we had in my house while growing up, no that I am complaining, we used to love  both versions!

I used to make a different version of this recipe with just any curry I found at the store, and it always came out very tasty. Not spicy, somewhat sweet with a hint of cumin. Last time I was at Williams & Sonoma my eyes went straight to their spices stand and I got their Madras Curry Blend, best thing I bought that day! Please note that I am not getting paid for any recommendations here at this time nor this is a sponsored post (I wish!). Joking aside, I would not recommend anything here that I didn’t genuinely like.

Either way, I always add a little cumin, cinnamon and turmeric when I cook with curry, I just like to accentuate those flavors a tiny bit. I  also use coconut milk, since I love the background flavor it adds to the dish. I try to use the lite coconut milk and a little chicken broth as well, for flavor and to make it lighter. If you like the sauce thicker and creamier, just replace the chicken broth in this recipe and let it simmer in coconut milk.

Not to make things fancier, but if by any chance you have any jasmine of basmati rice go ahead and make it! This is the perfect dish to pair it with. Just serve the chicken atop of the rice and garnish with some parsley and cashews,  you’ll be in heaven. I just love how this recipe turned out. The difference here with the other version I cooked before is to add carrots and the Curry blend I used this time, that was all, and it came out really, really scrumptious. I am sure you are going to love it.

You can easily exchange the carrots for red peppers to add a distinctive flavor, I added the carrots for sweetness, I just had one in the refrigerator and I thought I might as well use it in this dish and it worked very well.

Chicken Curry with Coconut Milk

Yield: 3 - 4 servings

Ingredients

1.3 lb boneless chicken breasts (about 3), cut into 1/2 inch cubes

1/2 sweet onion, diced

1 garlic clove, minced

1 medium carrot, diced (about 1/4 cup)

1/4 cup of little green peas, thawed

1 1/2 tsp of madras curry

1/2 tsp of dry thyme

1/2 tsp of cumin

1/2 tsp of turmeric

A pinch of cinnamon

3/4 cup of coconut milk

1/4 cup of chicken broth

1 tbsp of olive oil

1/2 tsp of salt

1/4 tsp of pepper

2 tbsp of fresh parsley, chopped for garnish

2 tbsp of cashews, chopped for garnish

Instructions

Cut the chicken into 1/2 cubes or bite size squares, season with salt and 1/2 tsp of curry.

In a medium to large sauce pan, add a drizzle of olive oil and sauté the chicken cubes on medium-high heat. Stir the chicken making sure it gets cooked on all sides, about 3 to 4 minutes. Remove chicken from the pan and set aside on a plate.

Reduce the heat to medium and add the olive oil, onions to the pan, add a pinch of salt and pepper and the thyme and stir for a minute or two. Add the garlic, the carrots and the curry, stir until the onions, garlic and the oil are infused with the curry and the carrots are tender. Once the onions are cooked and translucent, add the chicken, the green peas, the coconut milk, the chicken broth, cumin, turmeric, pinch of cinnamon and the salt.  Bring to a boil, then reduce heat and let it simmer for about 20 minutes at low temperature. Adjust salt and pepper if necessary.

Serve over white rice, garnish with fresh parsley and chopped cashews and enjoy!