2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
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dude, that may have curry in the recipe but that is NOT curry chicken.
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Please share your recipe if it isn't too much trouble. I make about 5 different versions of curry chicken, I'm curious what you do.
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I never claimed that it was "authentic" chicken curry. Just an easy fast recipe. If you have a better recipe, please feel free to post it!
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I prerfer Lamb Vindaloo and here is my recipe:

Open A beer
dial 728-533
wait
pay
open another beer
enjoy.

:-)
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that sounds good, i am going to try it, thank you!
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Thank you for the recipe, that sounds so easy maybe my gf can make it.
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none the less, A very simple and easy/Tasty route if one is not able to use a true curry paste...

Hell when I make shift a little Curry fried rice i just toss in some yellow curry powder, gives a unique take :-)
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:-)

The man posted a recipe which I'm more than willing to try. Don't blast him for it. :-)

This sounds delicious, BTW.:-)
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4 boneless chicken breasts
1 jar chunky salsa
1 yellow onion chopped
2 tablespoons curry powder
1 cup sour cream

Mix salsa, onion and curry powder. Cut up chicken into large chunks. Mix chicken in with salsa mixture. Throw into crock pot and cook on high for 4 hours, stiring occasionally. Add sour cream and mix up. Serve over rice.

It may not be traditional curry chicken, but it is easy to prepare and really good.
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Updated :-)
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For some reason, this thread was unavailable or not showing after my post. Essentially, the 'problem' IMO with this 'curry' recipe is not that it's a bad recipe, but just that it is not 'curry'. It's like making a marinara with 75% curry and 25% tomato base. It might taste good but it ain't no marinara. The proportion of tomato is waaaay out of whack IMO if you want any semblence of curry. If you want a chicken dish, by all means try the recipe. Just don't call it curry.

I make all my curry dishes without a fixed recipe and go by feel. Generally I find powders to be lacking in flavor so if I were to use one with a turmeric base for an Indian style curry, I would add roughly 10% garam masala, 10% ground cumin, 5% ground coriander, 5% whole fennel seeds, whole dried chilies to taste, 1-2 cinammon sticks. Lightly dry roast to bring out the aroma. The rest of the curry base would be coconut milk, yogurt or if I'm really lazy, half and half cream. However, the key point as mentioned above is the addition of tomatoes needs to balance with the base, so IMO for the above OP dish, not more than 4 med sized tomatoes.

This is an Indonesian style curry recipe that can use either pork or chicken.

Thai red coconut curry with pork

10 oz. pork sliced thinly (or chicken breast, prawns or tofu)
1 TSP C*ck brand red curry paste (yes it's really called that)
4 oz. Globe brand coconut milk
1/2 med carrot julienned
1 broccoli stem julienned

saute pork until very lightly browned
add curry paste, saute 30 sec.
add coconut milk
cover and simmer 5 minutes (do not boil)
add carrot and broccoli, turn off heat, cover for 1 minute

serve over rice
garnish with cilantro

serves two.

note- the curry paste is very spicy! This makes a mild/medium curry. No salt required. You could add 1/4 tsp. of sugar if you like to punctuate the coconut milk.
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if ya want a true curry i dont see this being anything other then easy :-)
http://www.cigarasylum.com/vb/showthread.php?t=22256

but all in all curry powder is brutal in anything =]
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Yes, I saw that. Looks tasty.

Paste is the only way to go IMO. Many of the ingredients in them you can't normally find or wouldn't stock in your pantry, not to mention it is so much easier. For Indian style, I like Patak's paste (not the sauce). For Indonesian/Fijian style I like Tseo- comes in a can with yellow label.
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That recipe doesn't look bad. I use this stuff for chicken curry when I'm in a hurry.

Image

It saves making the curry sauce from scratch. I use the whole can in a deep frying pan .. too hot for some people but if you're going to eat curry, you shouldn't be a puss. Apple sauce and cooked grated carrots helps tame the heat as does coconut milk or yoghurt. If you want something really good, make it vegetarian with a crap load of thai basil and chinese eggplant. Thai basil is nothing like the Italian stuff you can buy in most grocery stores. Kaffir lime leaves and galangal help.

If you want to go from scratch, something like this works great.

½ chicken chopped into pieces, BONE IN
2 stalks lemongrass
1 can coconut milk
4-5 cloves garlic
3 green chilies Image
1 thumb-size piece galangal, sliced
1 cup fresh cilantro
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground white pepper
3 Tbsp. fish sauce
1 tsp. shrimp paste
1 Tbsp. lime juice
1 tsp. palm sugar
1/2 c thai basil
3-4 kaffir lime leaves left whole

If it doesn't burn twice, it isn't hot enough.
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haha Right on Sean, I knew you were a class A brother before but now i am sure of it :-)

FEEL The heat.. EXPERIENCE the burn... Ya gotta have some mind set of regrets the next day haha. but you'll always go back
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I've used that before also. I like the red curry too. Fish sauce is essential IMO and generally negates the need for added salt. I would never make this style of curry from scratch, though. I live in a small town and things like shrimp paste, kaffir lime leaves and galangal can't be had. Even good lemongrass is hard to find sometimes.

I notice your recipe is light on sugar, just the way I like it. Heat on the other hand, I prefer mild on the true scale. When my eyelids start to sweat, it's too hot. :-)
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