Chicken Curry in a Hurry

The wonderful thing about ordering Thai take-out is that you can get delicious, ethnic food prepared and delivered in just a few minutes.

There’s no fuss. No mess. Just happy noses, and full bellies.

While you might make a mess (who am I kidding, I always make a mess) with this recipe, you, too, can whip up an order of chicken curry in quite a hurry. Don’t be intimidated by the fact you are cooking something you would normally order at a specialized restaurant. You can cook something that will taste just as good — and for half the price!

The thick ribbons of onion, chunks of red bell pepper, sweet potato and chicken round out the dishes’ hearty texture atop a bed of jasmine rice.

Tip: Pour leftover coconut milk into an ice cube tray for easy storing and freezing. That way, when you need it in the future, all you have to do is plop one or two into whatever you are making. Works like a charm!

Chicken Curry in a Hurry

Total prep + cook time: 30 min | Serves: 2

Ingredients
1 cup jasmine rice
2 tablespoons vegetable oil
1 medium sweet potato, peeled and cubed
Salt and freshly ground pepper to taste
1 rounded tablespoon mild curry paste (or 2 tablespoons curry powder)
2 large chicken breasts, cut into bite-sized chunks
1 medium yellow onion, chopped
1 red bell pepper, cored, seeded and chopped
1 tablespoon flour (all-purpose or GF)
3 cups chicken broth
1/2 cup coconut milk

Instructions
1) Prepare the rice according to package instructions. Then remove from heat, cover and set aside.

2) Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the sweet potato to the skillet and season with salt, pepper, and curry and cook, stirring for about 7-8 minutes, or until lightly brown. Remove from skillet and set aside. In the same skillet, cook the chicken until slightly brown, about 6 minutes.  Then, add the onions, bell peppers and cooked sweet potato chunks and toss to combine. Stir in the flour and continue to cook for 1 minute. Add the chicken stock and coconut milk and bring to a simmer, cooking for 10 minutes until the sauce thickens.
Serve warm over jasmine rice.