Creamy, buttery, savory, and warmly spiced, this is one of my most-used chicken curry recipes.
It's so versatile. It requires no special skills to put together, or rare ingredients--let it cook low and slow all day or faster on the stovetop.
The Feta cheese added over top at the end is not curry-ish, I know, but can't help myself, it really puts a star on it. (I know you'll love it as much as I do.)
For more Thai flare, sub cilantro for the parsley and lime zest for the Feta cheese.
Notes: Olive oil is extra-virgin.
QUICK CHICKEN CURRY
Ingredients: 2 lbs. chicken tenders cut into 2-inch pieces, 1 medium chopped white onion, 2 tbsp. olive oil, salt, pepper, 2 tbsp. curry powder, 2 tbsp. Thai red curry paste, 2/3 cup chicken broth, 1 can coconut milk, 1 tbsp. butter, chopped parsley, and feta cheese.
Serves 4.
1. Heat oil in a heavy-bottom large saucepan over medium heat until glossy. Add onion, and 1 teaspoon each of salt and pepper. Cook until onion is soft, about 5 minutes. Stir in curry powder and cook for another minute.
2. Drop in the chicken, season with a pinch of salt and pepper, and cook for 5 minutes. Stir in red curry paste until well-combined.
3. Pour in chicken broth and coconut milk, stirring to combine. Bring to a light boil then turn down to simmer for 20 minutes.
4. Stir in butter until melted. Taste for seasoning. Add more curry powder for warmer heat, or salt to your taste.
5. Serve over jasmine rice, with a sprinkling of chopped parsley and Feta cheese, if you like.
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