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Quick Chicken Curry

Quick Chicken Curry is a healthy, packed with vegetables, dinner meal which even the kids love ! A must-have recipe for all busy home cooks.

Quick Chicken Curry

Quick Chicken Curry is one of our most go-to recipes when I have run out of ideas for dinner or we had been busy during the day, leaving us little time to cook dinner.

I do not always add the Baby Corn, but it is a nice touch and goes wonderfully with the rest of the ingredients – not to mention, adding color as well.

Quick Chicken Curry

The Chicken Curry is so packed with veggies and you can even stretch the dish a bit more by adding some extra Beans, Broccoli or Mushrooms, either all three, or only or two of them.

None of the veggies take long to cook, and besides, you do still want that crispness, especially in the Broccoli.

Adding Coconut Milk is just a must for me, to any Curry dish as it provides so much flavor and if you feel like it, add more, a saucy Curry is the best !

Quick Chicken Curry

I have found that the Soy Sauce adds more than enough saltiness, but you might want to check the seasoning a minute or two before serving.

By mixing the Cornflour with the Turmeric, you will have Chicken cubes with an awesome color, and it looks so very appetizing.

Quick Chicken Curry

Quick Chicken Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Quick Chicken Curry is a healthy, packed with vegetables, dinner meal which even the kids love ! A must-have recipe for all busy home cooks.
Course: Main Course
Servings: 6 People
Author: Linda Nortje
Ingredients
  • 6 Chicken Fillets cubed
  • 1/3 cup Soy Sauce
  • 1/2 cup Cornflour (Cornstarch)
  • 1/2 t Turmeric
  • 2 cups Green Beans
  • 3 cups Broccoli Florets
  • 3 TB Olive Oil extra virgin
  • 250 g Mushrooms sliced ( 8 oz )
  • 1 cup Baby Corn
  • 1/2 cup Coconut Milk
  • 3 TB Curry Powder
  • 1 cup Buttermilk
  • Peanuts to serve ( optional )
  • Cilantro to serve ( optional )
Instructions
  1. Place the Chicken cubes in a bowl – pour over the Soy Sauce, stir through and keep aside for 5 minutes
  2. Mix the Cornflour and Turmeric – roll the Chicken in the mixture – set aside
  3. Cook the Green Beans and Broccoli in salted water for 5 minutes – drain through a colander – keep under the cold water tap for 1 minute – drain well – set aside
  4. Heat the Oil in a large wok – stir-fry the Chicken until done - remove and set aside

  5. Add the Mushrooms and Baby Corn to the wok – stir-fry until the Mushrooms are just tender – add the blanched Green Beans and Broccoli – stir-fry another 2 minutes
  6. Transfer the cooked Chicken back to the wok – stir through
  7. Combine the Coconut Milk, Curry Powder and Buttermilk in a medium mixing bowl – pour over the Chicken mixture, stir and heat through
  8. Serve sprinkled with Peanuts and Cilantro (if using)

LINDA

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Recipe Rating




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Evelyn Osborn

Thursday 1st of October 2015

This looks so healthy and yummy! Loaded with veggies and that curry seasonings!! Oh yum!!

Jamie Sherman

Thursday 1st of October 2015

I have tried to make curry dishes only a handful of times, I always feel like it's missing something! I can't wait to try this and maybe it will spark whatever is missing in mine! :)

Rhonda Gales

Monday 28th of September 2015

This looks delicious. This would be great on a cold winter day. Thanks for sharing.

Manila Spoon

Friday 25th of September 2015

This looks so delicious Linda and even it's early morning here, I want a bowlful of that! Yum!

Catherine

Friday 25th of September 2015

Dear Linda, this look and sounds wonderful. I love how quick and easy it is too...a perfect weeknight meal for the family. xo, Catherine

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