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Friday Lunch Recipes

(Chicken Curry) On the first Friday of every month, our very own Chandra T volunteers her time to prepare meals for the Freeport Community Services "First Friday Free Lunch Program."  Her meals are so delicious, that we often receive requests for her recipes.  Please enjoy!

Friday Lunch Recipes

On the first Friday of every month, our very own Chandra T volunteers her time to prepare meals for the Freeport Community Services “First Friday Free Lunch Program.”  Her meals are so delicious, that we often receive requests for her recipes.  Please enjoy!

CHICKEN CURRY WITH RICE

Are you stuck in the dreaded dinner rut? Tired of making the same three meals on rotation? Shake up your meal plan with this easy to make chicken curry and rice meal! Don’t be intimidated by the ingredients list on this one; chances are good you already have most if not all the ingredients in your cupboard or pantry. And as with all the recipes I share, if you don’t have what’s listed below, use what you have on hand; it’s going to turn out great either way!

First Friday Lunch, Curry Chicken

Ingredients 

  • 1.5–2 lbs boneless, skinless chicken thighs or breasts (cut into bite-size pieces)
  • 1 tablespoon oil (vegetable, olive, canola, whatever is fine)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced (or more, measure with your heart)
  • 2 tablespoons tomato paste (canned)
  • 1 can (13–14 oz) unsweetened coconut milk (be sure it’s unsweetened or you’re going to make dessert curry, and nobody wants that)
  • 1 cup chicken broth or water
  • 2 teaspoons curry powder (or to taste)
  • 1 teaspoon ground cumin (or to taste)
  • 1 teaspoon paprika (or to taste)
  • ½ teaspoon turmeric (optional but recommended)
  • Salt and pepper to taste
  • Optional heat: chili flakes or cayenne (you know your spice tolerance; I’m not going to tell you what to do)
  • For Rice
    • 1.5 cups white rice
    • 3 cups water
    • Pinch of salt
  • For Serving
    • Juice of ½ lime (optional but highly recommended)
    • Fresh cilantro (optional but highly recommended)

Method

Heat the oil in a large skillet or pot over medium heat. Add the chopped onion and cook for about 4–5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook for another minute until fragrant.

Add the curry powder, cumin, paprika, turmeric, salt, and pepper, then mix in the tomato paste. Cook this mixture for 2–3 minutes, stirring frequently, to deepen the flavor and slightly caramelize the tomato paste.

Add the chicken pieces to the pan and stir well to coat them in the spice mixture. Cook for 4–5 minutes, allowing the chicken to lightly brown on the outside.

Pour in the coconut milk and chicken broth, stirring to combine everything evenly. Bring the mixture to a gentle simmer, then reduce the heat slightly and let it cook for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.

Taste the curry and adjust seasoning as needed. If desired, stir in a squeeze of lime juice just before serving for added brightness.

Rinse the rice in a strainer under cold water until the water runs clear to remove excess starch. Transfer the rinsed rice to a medium saucepan and add the water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 15 minutes, or until the water is fully absorbed. Remove the pot from the heat and let it sit, still covered, for 5 minutes to allow the rice to finish steaming. Fluff the rice with a fork before serving.

Serve the chicken curry and rice with naan bread and salad to make it a complete meal.

Notes

  • Cooking the tomato paste with the spices before adding liquid helps develop a richer, deeper flavor in the sauce. 
  • Chicken thighs tend to stay more tender and juicy than chicken breasts, but either works well in this recipe. Be careful not to overcook if using breast meat.
  • The sauce will naturally thicken as it simmers, but if you prefer it even thicker, you can let it cook a few extra minutes uncovered. For a thinner consistency, add a small amount of additional broth or water.
  • As always, do what you want with this recipe! Feel free to add vegetables like potatoes, bell peppers, spinach, peas, or carrots during the simmering step. 
  • Substitute chicken broth for the water in the rice. This will add even more flavor, and you’ll already have a carton open, so why not?
  • If you don’t have or can’t find naan bread in the grocery store, tortillas, pitas, or any kind of flat bread will work.