Quick and Easy Chicken Curry

I’m FINALLY writing down this recipe. It is my favorite chicken curry recipe (cobbled together from several others) because it’s fast and easy and doesn’t require coconut milk. And it’s GOOD! 

I never have the 1-2 cans of coconut milk when I want to make chicken curry, for some reason.  If you WANT to use coconut milk, just use 1-2 cans in place of the equivalent amount of the chicken broth. 

Chicken Curry W/ Potatoes and Bell Peppers

  • 5 cups chicken broth
  • 6 medium russet potatoes, in bite-sized pieces (skin on)
  • 2 large chicken breasts, in bite-sized pieces
  • 4 cloves garlic, diced 
  • 2 tbsp curry powder
  • 1 tbsp salt, or to taste
  • 1/2 – 1 tsp red pepper flakes (optional)
  • 3-4 large bell peppers, in bite-sized pieces (I use one red, one yellow, and two green)
  • 2 tbsp cornstarch or arrowroot powder (optional)
  • Cooked brown rice, for serving
Combine all ingredients except arrowroot powder and bring to a boil. Reduce to medium heat, add bell peppers, and simmer until chicken cooked through and potatoes tender. If desired, take out a cup or so of liquid and mix well with cornstarch or arrowroot powder and return to pot, mixing well. Serve with rice.

You can also do this recipe in a crock pot and cook low for 6 hours or high for 4. Just add the bell peppers the last 1/2 hour of cooking and add the cornstarch as indicated above just before serving. 

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