Dinner's under 30 minutes away with this quick and easy chicken curry with gluten free flatbread!
From start to finish, this simple meal combines red curry paste and curry powder for a flavorful, slightly spicy dairy free curry that cooks up quickly enough for a weeknight meal.
Perks of this chicken curry
SIMPLE & FAST: Using leftover chicken or rotisserie chicken, you can whip up this curry on any given weeknight. While not exactly authentic, it gives you the flavors of Thai chicken curry with some shortcuts! Like Gluten Free Kung Pao Chicken or Gluten Free Honey Garlic Chicken Bowls, flavorful chicken dinners can be simple and fast.
ADJUSTABLE: Want bolder flavor and spice? Use more curry paste or a spicy option. Add red pepper flakes to spice it up more. Use different vegetables to keep this curry hefty!
Jump to:
Want a summary?
Ask AI to summarize or ask a question about this specific recipe!
Disclosure: these buttons are meant to be helpful but I am not responsible for how AI answers.
Chicken curry from scratch: not as hard as you think!
Most people, I think, assume that curry takes a lot of time and attention. Maybe it's the spiciness of the broth or the rich color that makes you guess it's more complicated.
Don't worry, though - this curry uses only simple ingredients (the curry paste and powder are probably the extremes) and can be ready to eat in less than 30 minutes.
In many ways, you'll approach this curry like you would any other soup recipe - saute the aromatics, add the protein and other veggies, add the broth, and let simmer until ready. The only difference here is adding the curry to create that lovely color and full flavor.
What do you put in chicken curry?
A few ingredients are mainstays in a quick chicken curry:
- curry paste
- curry powder
- coconut milk
- lime juice
One thing you CAN change is the added veggies. In the recipe, I use red bell peppers - they cook up nicely for curry and add to that overall color scheme.
But if you'd like, you can swap 'em out for broccoli, snap peas, even sweet potatoes. Or a mix of all of 'em!
What to serve with chicken curry
To replicate a Thai experience, serve with Quick Gluten Free Cassava Flour Flatbread!
You can also serve curry with white rice, cauliflower rice, or even mashed potatoes if you're feeling frisky. Whether it's flatbread or rice, the idea is just to serve curry with some sort of starch to sop up the sauce!
Top tips from Chelsea
Use leftover chicken. We often make this curry after roasting a whole chicken, using the leftovers the next day for this quick curry. It's a great way to repurpose leftovers - you can also use turkey!
Change up the veggies. Smart shortcut here: add 1 bag of frozen peas and 1 bag of frozen broccoli in place of the bell peppers. Makes prepping this weeknight meal even faster!
More mouthwatering gluten free dinners
- Gluten Free Chicken Teriyaki Bowls
- Chicken Meatballs with Feta & Spinach
- Feta Greek Salad Meal Prep Bowls
- Lime Ancho Chicken Tacos with Mango Slaw
Did you make this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Easy Chicken Curry
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Description
Dinner's under 30 minutes away with this quick and easy chicken curry recipe! It's gluten free, dairy free, Whole30, keto, and low carb.
Ingredients
- 3 tablespoons coconut oil, divided
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons minced ginger (2" piece fresh ginger)
- 2 teaspoons curry powder
- 3 tablespoons red curry paste
- 2 teaspoons ground coriander
- 1 large red bell pepper
- 1 pound boneless skinless chicken breast, cut into 1 inch pieces
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red peppers (optional)
- 1 can full-fat coconut milk
- 1 tablespoon lime juice
- 2 teaspoons fish sauce
- ¼ cup cilantro or basil, chopped
- ¼ cup chopped peanuts or cashews
- Serve with: gluten free flatbread
Instructions
- Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until golden and fragrant. Add the garlic and ginger, stirring to coat everything with oil. Lower the heat and add the red curry paste, curry powder, and coriander. Cook, stirring often, for 2-3 minutes or until fragrant.
- Return the heat to medium high. Add the remaining 1 tablespoon coconut oil and the red bell pepper. Cook for 1-2 minutes to soften the bell pepper. Add the chicken and sprinkle in the salt and pepper. Cook, stirring often, for 4-5 minutes or until the chicken is browned on all sides but not fully cooked through.
- Pour in the coconut milk and lime juice. Stir until the chicken is cooked through and the curry has thickened slightly. Remove from heat and stir in the frish sauce.
- Serve over rice or cauliflower rice. Garnish each bowl with cilantro, basil, peanuts, and/or cashews. Serve with additional lime wedges if desired.
Leave a Reply