20 Minute Weeknight Chicken Curry
I was talking about this dish on Instagram stories last Friday and promised to post the recipe ASAP. So here you go! A quick, weeknight chicken curry dish that’s Paleo, Whole-30, and one pot!
I don’t know why, but all day Friday I was just craving chicken curry! So, at about 4pm, I started looking for some take-out or delivery because I didn’t have any of the ingredients to make chicken curry at home. My kitchen also looked like a tornado had come through. That meant I would have to empty the dishwasher, load the dishwasher, and wash all my pots and pans before I actually was able to start cooking. Did I really want to do that? Not really…
But as I started looking around for delivery Indian food, it was just going to be way more expensive than I wanted to spend. When did a $5-$6 delivery fee become standard? Even when you order a certain dollar amount of food? All in all, it was going to be well over $30 to get what I wanted delivered. Um, no.
Weeknight Chicken Curry
So I buckled and decided to swing by Sprouts after work and pick up the ingredients instead. I ended up spending a grand total of $38, just a couple dollars more than it would have been to get Indian delivered to me. And I ended up with a basket full of additional items, including 4 jars of Primal Kitchen salad dressings that were half price! I also got dessert included in that price. Not too shabby, am I right?!
I trudged home with my purchases, resigned to cleaning the kitchen up before starting my meal. But it didn’t take me nearly as long as I was anticipating. By 6:00pm, I had purchased all my ingredients, cleaned the kitchen, and was ready to start preparing my dish. I documented how long it took me, start to finish, on Instagram stories. 17 minutes. And that included the 5 15-second video clips I recorded and snapping a few pictures. Dinner in under 20 minutes, yes please!
Weeknight Chicken Curry
A quick, Paleo and Whole-30 recipe that will be on your table in 20 minutes!
Ingredients
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 med onion diced
- 1 small red potato diced
- 1 cup baby carrots diced
- 1 lb boneless, skinless chicken tenders chopped
- 1/4 cup coconut curry Sauce I used Yai Thai's
- 1 tbsp red curry paste
- 1 cup coconut milk
- 1 tbsp scallions chopped
Instructions
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In a large skillet, heat olive oil over medium heat.
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Add diced onion, carrots, potato, and garlic to pan and saute for 10 minutes or until potato is tender.
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Add chicken tenders to pan and continue cooking for 10 more minutes.
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Add curry sauce and curry paste. Stir to combine.
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Slowly add in coconut milk till desired consistency has been achieved. You can add more or less coconut milk as you see fit.
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Top with scallions and serve hot.