If you’ve never made Chicken Curry because you were intimidated by the complex flavors, now is the time to give it a whirl! This recipe is super simple, yet has tons of flavor, tender morsels of chicken and vegetables in every single bite.
We cook at home 5-6 nights a week, but one of those other nights we love taking the kids out to eat. Not for the obvious reasons: no dirty dishes, food all over Gemma’s highchair or the clean up (which are all totally valid reasons), but because we love turning the kids on to new cuisine. Living in Los Angeles we live in a melting pot of international cuisines.
You would think that it would be an odd choice to take a baby out for Thai food, but just this weekend we ordered a medium spice shrimp and green papaya salad that Gemma was slurping the juice off of. By exposing the kids to different foods, spices and textures it has opened them up to trying foods we never thought possible.
Another one of our favorite cuisines to try is Indian. The first time we took Kenya and Chloe to try it we were in the Turks and Caicos on vacation. It might seem like an odd choice on an island, but we heard it was a local favorite, so we gave it a whirl. We were shocked as the kids devoured dish after dish, a variety of sauces and Chloe has asked for Chicken Curry several times since then.
The best part of this Chicken Curry dish is you can keep it totally mild and let the bright flavors speak for themselves or you can boost the heat for adults and kids with stronger palates. Whether you go out, carry in or make it yourself opening kids experiences to dishes from around the world will be another step to broadening the array of foods they will get excited about trying!
- 2 Tbsp curry powder
- 2 Tbsp water
- 1 Tsp cumin
- 3 Garlic cloves, minced
- 1 Tsp tomato paste
- 3/4 Tsp kosher salt
- 1/4 Tsp Fresh Ground Black Pepper
- 1 Tbsp olive oil
- 1 large onion, chopped
- 1 apple, cored, skin-on and cut into 1/2-1 inch cubes
- 1 Cup Carrots, cut into ½-1 inch pieces
- 1 Cup Celery, cut into ½-1 inch pieces
- 1 .5 lbs Chicken, boneless/skinless breast and/or thighs, cut into ½-1 inch cubes (about the size of your apples, carrots and celery)
- 1 Cup chicken broth
- Place the first 7 ingredients in a bowl, combine and set aside.
- In a large skillet or pot over medium heat add 1 tbsp of oil and onions and sauté for 3-4 minutes until tender.
- Add spice mixture to the onions and sauté another 30 seconds.
- Add apples, carrots, celery and chicken and stir to combine to coat with the spice mixture and onions.
- Add chicken broth, bring to a boil then reduce to a simmer and cover.
- Simmer for 30 minutes until vegetables are tender and chicken is cooked through. Stir every couple of minutes to prevent the curry from sticking to the bottom of the pot/skillet.
- Cool and serve over Jasmine or Basmati rice.
It’s just 11 years too late, but the answer is: Yes! Absolutely!.
All my years making so many weelicious recipes, I don’t know how I missed this one before…but made it tonight and it was a hit with all four of us. Thank you!
This was delicious! Loved the apples in this recipe. My whole family gobbled it up.
Good, I added cornstarch to thicken the sauce and sprinkled the dish with coconut before serving
[…] Then I saw it. The cure for my curry craving (for the moment, anyway). It’s actually not one of Catherine’s, but a contest submission from a lady named Deb. & it rocks. Before I go back for thirds, let me share my version with you. The original recipe is here. […]
Okay….let my start by saying that I usually do not like Curry, but I am wanting to introduce my 1 yr old son to other ethnic flavors so I made this dish for dinner tonight with brown rice. My son LOVED it, I LOVED it and my husband said that it needs to go into the regular rotation. I will for sure make this again and now I will be more open to curry dishes. Thanks for sharing such an awesome recipe.
This was my first attempt at cooking Indian food. I did not have tomato paste so it was substitued with a tsp of Simply Heinz ketchup. I also added some water to the pot, just enough for the liquid to cover all ingredients. I let it simmer twice as long as the recipe instructs for the vegetables to be tender (but still not mushy). The result was very tasty and my kitchen has a wonderful aroma of curry. I especially like how simple the ingredients are which I think lends to the fresh taste of the dish. Yet it tastes very much like a curry dish from my favorite Indian restaurant. I will make this again. Thanks for the great recipe! Now I need to get my 20 month old to take a bite; very picky eater.
[…] the link for the […]
I felt like this recipe needed a little something, so I added coconut and it was amazing! I would maybe even add coconut milk next time. I wasn’t a huge fan of the apples, so I’ll swap them out for potatoes.
I just made this last night and it was fantastic. I may add potatoes next time too.
Delicious! I substituted potatoes for the apples and stirred in a little cornstarch/water at the end of cooking to thicken the sauce. Perfect use of my farmer’s market veggies, plus super healthy!
I made this for dinner tonight and it was AWESOME!!! My son (just turned 3) and husband both loved it, too! Great recipe! Thanks!
I don’t have curry powder in my pantry. Can you use Korma Masala instead of curry powder? I’m not sure if they’re the same, but when I purchased it from our local farmer’s market the man that sold it to me said it was like curry. Please advise.
This was my first curry endeavor, and it turned out GREAT. Both my 2yr old and husband loved it so much its going to join my regular rotation. Thank you so much for this recipe.
This sounds yummy! Do you think it could be made in the crock pot?
You can use gala, pink lady, golden delicious 🙂
I use golden delicious 🙂 enjoy!
What kind of apple is best?
Do you think the original recipe would freeze well?
I add coconut milk to my curry and it really adds wonderful flavor!
Leftover turkey is great for curry recipes too! Just make the sauce and add in your pieces of leftover turkey from Christmas dinner (or whatever), warm it up and it is good!
Thank you so much for this suggestion. I love curry on everything so I will definitely try your idea.
I am Indian, so chicken curry is a family standard. I pureed it for my daughter as a baby food from a very early age. Curry sauce is a standard we eat on all foods. You can make the sauce, minus chicken, and freeze it in individual sizes, or meals, and then use it as a base and add mixed vegetables, tofu, fish, etc. to it. Some family favorites are adding the curry sauce to chunks of eggplant, tilapia, mixed vegetables, boiled eggs (a famous brekfast dish in India), or tofu.
I think you can.. or you can try this with dry soy chunks too.
This looks great! Do you think you could substitute the chicken for tofu, shrimp or fish?
This looks like a fun switch from the standard holiday flavors. I may make this tonight since I have everything on hand and no dinner plan! Thanks.
[…] Read this article: Contest Winner- Day 3- Chicken Curry […]