Chicken Curry

Chicken Curry
Curry is one of the most popular stews in the world and can be found in many different cultures. A curry is a spice blend usually containing turmeric power, cumin power, coriander seeds or paprika and the different spices change the color and hotness. Here, we’ll use red curry paste, which is on the spicy side and gets its color from red chili and paprika. Serves 4 to 6


  • ½ tablespoon fish sauce
  • 1/8- ¼ brown sugar
  • salt and pepper for taste
  • 1 pound chicken breast (boneless, skinless)
  • 1 garlic clove
  • 1 onion
  • 1 tablespoon red curry paste
  • 1 8oz can of coconut milk
  • Optional: 5 Clementine oranges or 1 diced pineapple

Cooking Directions

  1. In a large wok, heat cooking oil over high heat and cook the chicken until browned but not all the way through. This will take about 4 to 5 minutes. Once the chicken is mostly cooked, add the onion, garlic and salt and pepper to taste.
  2. Cook until onion is translucent, not brown then add all the coconut milk and curry paste and bring your burner to a simmer. While the curry is simmering, add your patis then slowly add in your brown sugar, stirring to dissolve. NOTE: Taste the curry at this point. If the curry is too salty, add more sugar. If it’s too sweet, add more patis. Then simmer for another 2 or 3 minutes.
  3. Finally add your oranges or pineapple and cook for another minute or so. Serve alone or with rice.

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