Easy Chicken Curry is ideal for a quick and easy midweek meal - for family or guests. It's great to cook on a self-catering holiday too as all the ingredients are easy to find.
Easy Chicken Curry
Easy at home or on holiday
Easy Chicken Curry uses cooked chicken plus whatever vegetables are available, with curry paste, coconut milk and a tin of tomatoes or wine or stock.
If you're having a self-catering holiday, you want some recipes to make that taste good but don't take too long to cook. You also need to use ingredients that you can easily take with you or buy in a local supermarket. If you travel by car you can take more with you than if you fly, but either way, you probably don't want to spend too much time shopping or cooking when you're away. Having a few recipes ready helps to reduce the time it takes.
Although we often holiday in France, I take a lot of food with me. I know people write a lot about the joys of shopping at foreign markets and in local shops, but frankly, with up to four children in tow, this isn't how I've wanted to spend my precious time off. I don't want to spend too much time in the supermarket anywhere, although a browse around a foreign shop can mean some interesting additions to your ingredients.
Key Ingredients in Easy Chicken Curry
Often if I'm roasting a chicken I will do two, so that there's one for leftover meals.
I have often cooked a chicken and frozen it to take with me on holiday. Even when travelling to France - a trip of about 16 hours - the chicken will still be frozen in a cool box with ice packs.
If you have a freezer at your destination you can stick the chicken in there until you want it, but if not it will happily defrost slowly in the fridge, so you've got a couple of days before you have to use it (see note below about fridges).
Otherwise buy a cooked chicken.
Jar of curry paste
I'm a bit picky about curry paste (just read the labels) and I like Free & Easy Free From Mild Curry Paste. You can get it in Waitrose and it has no added sugar, as well as no gluten or other allergens. You can probably find something similar at a large supermarket anywhere.
If you're travelling, it's easy to pack a jar or find it in a supermarket
Coconut milk or cream
Either will add liquid, flavour and a creamy texture to your curry. If it's coconut cream you will need additional liquid - I use wine or vegetable stock (from powder)
You will need onions and any vegetables that look good and are in season. See the recipe for examples.
Use your usual cooking oil (I prefer coconut oil and often buy a small jar if I'm away).
Is your holiday (or house) fridge too warm?
A tip about fridges in holiday lets is to turn the fridge to a low setting. They are usually not cold enough and food doesn't keep well. I used to find all the fruit and vegetables went off quickly until I figured that the fridge was too warm. 4°C is the recommended temperature if you're interested.
How do you make this gluten-free?
Check the curry paste jar for allergens in the ingredients. Note that malt vinegar contains gluten.
How do you make this recipe vegetarian?
I have often used Quorn pieces to make this chicken curry. If you're really short of time, it's quicker as you don't need to cut up a chicken. IF you're cooking for a crowd that you don't know, this is a safe bet.
If you like this...
...Why don't you try:
Easy Chicken Curry
- 1 cooked chicken
- 2 medium onions
- 200 g mushrooms
- 150 g green beans
- 2 sweet potatoes
- ½ small cauliflower
- 1 pepper, red, green or yellow
- 190 g jar curry paste, see note
- 400 ml coconut milk, 1 can
- 400 g canned chopped tomatoes, optional
- Strip the meat from the chicken and tear/cut into pieces - 2-3 times bite-size
Prepare the vegetables:
- Peel and chop the onions
- Wash and slice the mushrooms
- Trim the beans and cut into 2-3 pieces
- Peel the sweet potatoes and cut into bite-size chunks
- Wash and chop the cauliflower into small florets
- Wash and chop the pepper
- Prepare any other vegetables that you have, keeping the pieces 1-2 bites big
For the curry:
- Heat a large frying pan on a medium-high heat and add about 2 tablespoons oil
- Brown the onions and cook the mushrooms if using and remove to a plate for laterIf you have 2 pans, cook the mushrooms separately
- Fry the vegetables to soften and start to brown, starting with the ones that take the longest to cook. Add each set of vegetables in as the previous is done(Add more oil if needed)
- Hard vegetables like cauliflower, carrots, potato/sweet potato firstMedium veg like French beans, sugar snap peas, courgette next, adding back in the onionsPeppers and leeks last
- Add the chicken and mushrooms and stir well to start it heating through
- Add the curry paste and half of the coconut milk. Mix it all together thoroughly, then add the rest of the coconut milkIf you need more liquid, add wine or a tin of chopped tomatoes, or a little water
- Bring to the boil and turn the heat down and simmer for 30-40 minutes
- Serve with rice.
Everyday Cooks Tips:To make Easy Chicken Curry Gluten-Free:
- Check the curry paste ingredients