Easy Chicken Curry

I should probably call this chicken curry for wimps.

I don’t eat a lot of Indian food. Which is unfortunate, since I love curry. The thing is, I can’t handle the heat. I’m a huge baby when it comes to spicy food. So, as you can imagine, Indian food and I don’t have a very close relationship. 

Here’s my problem with spicy food: all I taste is HOT. Maybe I just have superhuman tastebuds (clearly that would explain my love of food). But I don’t see the point of the level of heat that distracts from the main component of a dish.

Spice lovers, there’s no heat here. But you can do whatever it is you do to make things spicy – throw in some chilies, hot sauce, and other things I stay far, far away from.

Chicken Curry
Prep time
Cook time
Total time
Serves: 4
  • 2 tbsp oiive oil
  • 2 large carrots, peeled and cut into matchsticks
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup golden raisins
  • 1 tbsp curry powder
  • 1 lb cooked chicken breasts or thighs, cubed or shredded
  • 1 cup coconut milk
  • 2 cups Basmati or other long-grained rice, cooked
  • 3 scallions, chopped
  • Salt and pepper
  1. Heat oil in a frying pan over medium heat.
  2. Add carrots, onions, and garlic to the pan. Saute until onions are translucent.
  3. Add raisins, chicken and coconut milk. Simmer for 10 minutes.
  4. Serve hot over rice. Sprinkle with scallions.




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