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!
- 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
In a large skillet, heat olive oil over medium heat.
Add diced onion, carrots, potato, and garlic to pan and saute for 10 minutes or until potato is tender.
Add chicken tenders to pan and continue cooking for 10 more minutes.
Add curry sauce and curry paste. Stir to combine.
Slowly add in coconut milk till desired consistency has been achieved. You can add more or less coconut milk as you see fit.
Top with scallions and serve hot.