Appetizers/Snacks Salads Side Dishes Entrees Desserts Party Menus 5 Ingredients or Less
Sign-up free for Zola's weekly recipe and column (Provided by

Curried chicken breasts with veggies--NEW

Recipe: Curried chicken breasts with veggies--NEW NEW


    Here's a wonderful, warm meal for a cozy winter's evening. A meal in a bowl.

    The English are the ones who say, "Let's have a curry". This meal in a bowl concept is what they mean. The English eat curries like other cultures are drawn to Chinese take out.

    This is a very mild curry by English standards. If you want to make it hotter, dust the top of your mixture with cayenne at the point where you add the curry powder. I do that just once and it's hot enough for me. You can add more if you want it even hotter.

Serves 4


    2 Tbl of olive oil
    4 chicken breast halves, skinless, cut into 1" cubes
    2 large sweet potatoes, peeled and cut into ½ chunks
    1 large sweet onion, chopped
    1 red bell pepper chopped
    2 Tbl of curry powder (or to taste)
    (Cayenne to taste is optional. See note above)
    1 tsp of salt (or to taste) 1 14 oz can of unsweetened coconut milk
    1 cup of frozen peas
    ½ cup of slivered almonds
    Brown or white rice prepared according to the package directions is optional.


    Heat your large frying pan with the olive oil. Add the chicken and cook on medium high to brown the edges of the chicken. You won't cook it through at this point. You just want some color. This should take 5 - 7 minutes. Toss the chicken around because the pan will be crowded with chicken chunks.

    Take the chicken out and set it aside. Add the potato, onion and red pepper to the pan and cook them until lightly browned on the edges. This may take about 5 - 7 minutes also.

    Return the chicken to the pan and add curry powder and the salt (adding cayenne at this point is optional). Cook one minute to get the curry powder fragrant and sticking to the meat and veggies. Stir in the coconut milk and bring to a boil. Then turn down to a simmer on medium-low and add your peas. Simmer until your chicken has no pink in the middle. You can cut open a piece to make sure. This shouldn't be longer than 10 minutes.

    Sprinkle with the almonds. You are ready to serve

Serving Suggestions:

    Some people like their curry served over rice. You can do brown rice or white.

Enjoy. Cheers! Zola

Email this recipe to a friend!

View a Printable version of this Recipe

© 2018 Dinner with Zola. All Rights Reserved.