It was about time we switched things up at lunch. On most days, my kids get a peanut butter and jelly sandwich or a quesadilla for lunch. They like it and I can pull it together and get it onto their Dora the Explorer sectioned plates before a meltdown erupts (that’s mainly my 20-month-old little guy – he doesn’t like to wait).
This Chicken Curry recipe, from a can of coconut milk, has been staring at me from the recipe clipboard I recently installed inside my pantry door. In particular, I was drawn to the words “30 minutes total time” at the top. It was going to be dinner one night this week but then I had a light bulb moment: why not make it for lunch instead? Chicken, vegetables and rice in a flavorful broth…that’s something my kids will definitely eat.
This turned out to be an excellent excuse to break from our PB&J and quesadilla lunch rut. It’s a mild-flavored curry, with gentle warmth but not overwhelming heat (of course, you have control over the spice level). Not only did I actually manage to prepare it in about thirty minutes, but I also was able to photograph it within a timeframe acceptable to him-of-little-patience.
Chicken Curry
From the side of the Ralph’s Authentic Coconut Milk can.
Prep time: 15 minutes | Cook time: 17 minutes | Total time: 32 minutes
Yield: 4 servings
INGREDIENTS:
- 1 lb boneless chicken breasts
- 2 tablespoons curry powder
- 1/4 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 medium zucchini, thinly sliced
- 1 1/2 cups chicken broth
- 1 1/2 cups coconut milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh basil leaves, torn
- 1/4 cup almonds, roughly chopped
- Cooked White Rice (I used jasmine rice)
DIRECTIONS:
- Pat the chicken dry with paper towels. Cut the chicken into 1-inch pieces and place them in a bowl. Sprinkle the chicken with curry powder and cinnamon, toss and set aside.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until soft, 4 to 5 minutes. Transfer the vegetables to a plate.
- Add the remaining oil to the skillet, add the chicken and cook until brown on all sides, about 5 minutes total.
- Add the broth, coconut milk, salt and pepper. Bring to a gentle simmer.
- Return the onion and zucchini to the pan and heat until the chicken is cooked through, about 5 to 7 minutes. Season with additional salt and pepper to taste.
- Divide the rice among individual bowls, top with the chicken curry and sprinkle with the basil and almonds.
- Refrigerate any leftovers.
So your kids really ate it? I only have a 10 month old who is just exploring food, but I wonder if I will end up in a chicken nugget – PB&J – bland food rut some day??? Did they eat around the zucchini or anything, or do you have awesome eaters? I will have to check your archives, but curious if you have any more posts about food your kids ate 😉 Thanks!
They did! My 3 1/2yo ate the “zooooo-kini” (we have fun saying the word, helps in getting her to eat it), and I think my son may have accidentally let some slip into his mouth. He tends to avoid vegetables, but when everything is in tasty broth he seems to make exceptions.
I’m always looking for quick meals (both for eating and photographing)–my 15 month old is the same way! This looks delicious!
I would be happy to eat this for lunch any day of the week. And really, you can’t beat the 30 minute prep time.
So easy! Lovely!
Love the photo, and love the story. Time not only to cook a fine wonderful pleasing to kids & parents meal, but even time to grab a gorgeous photo. Nice!
Well this is just the most fabulous recipe ive seen for curry in a while, i ADORE curry and as im about to go back to uni i need quick n tasty recipes to whip up. This looks more perfect than i could have imagined, will be making this for sure 🙂
My kids love curry and have loved it since they were 18 months, mild one of course. This looks beautiful with nuts and cinnamon, yum
This is another version of our family loved curry to look into. It looks promising.
My family loves curry, we have got to try this recipe 🙂
This looks so good! It would make a great lunch for my family too.
Looks great to me!
Another keeper! Thanks again Kathy!
That’s terrific, Mary Ann! So glad you liked it.
Best chicken curry I have made, big hit with family and friends. Thanks!
We love this recipe. I keep a basil plant just for this recipe!