Easy Chicken Curry (Serves 4)

Prep Time: 7 mins Cook Time: 25 mins

nut free

dairy free

gluten free


  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 1 Garlic clove, minced
  • 1 Red Bell Pepper, seeded and cubed into 1 inch pieces
  • 1 lb Chicken Breasts, boneless, skinless and cubed
  • 2 Tsp curry powder
  • 1 1/2 Teaspoons kosher salt
  • 2 Tablespoons tomato paste
  • 2 Medium carrots, peeled and sliced into coins
  • 1 Large Russet Potato, peeled and cubed into 1 inch pieces
  • 1 14 oz Can Light Coconut Milk
  • 1/2 Cup frozen peas


1. Heat 1 tbsp of olive oil in a medium pot over medium heat and sauté the onions for 4 minutes. Add the minced garlic and bell peppers, sauté an additional minute.
2. Add the cubed chicken, sauté for 2 minutes, stir in the curry powder, salt, tomato paste, carrots and potatoes until they are all coated.
3. Pour in the coconut milk and stir to combine. Bring to a boil, cover and reduce heat to a simmer for 10 minutes.
4. Remove lid, add the frozen peas and simmer an additional 15 minutes.
5. Serve over rice.


white or brown rice