I’m a meat and potatoes kind of girl, and that’s exactly how I feel about food blogging. I’m here to give you the good stuff, & I’m here to give it to you quickly.
Weeknight meals are essential for budget and nutritional survival, am I right? I know what it’s like to come home after a truly exhausting day and want to reach for the phone for takeout, but if you have a few 30 minute meals in your toolbox, you’re more likely to hit the jackpot with a delicious & healthy dinner in 30 minutes or less, less time than it takes for Uber Eats to arrive, no matter how quickly they promise they can get to you, trust me, I know this for a fact. (hello 90 minute delivery time on sushi on Saturday! YIKES).
Weeknight Chicken Curry
2 lbs chicken breast
1 T olive oil
1-2 tsp chili garlic paste (optional if you like it spicy)
2-3 Tablespoons Vindaloo Curry Spice from Frontier Co-Op
Mix 1 heaping tsp of each– ground cumin, ground cinnamon, chili powder, garlic powder, salt, pepper, ground ginger, ground turmeric
1 tsp fresh ginger, minced
1 tsp fresh garlic, minced
1 15oz can tomato sauce
1 15oz can lite coconut milk
red onion & cilantro for topping
1. Cube chicken breast and toss in olive oil, chili garlic paste, garlic, ginger, & HALF the spice mixture. Sauté in large skillet over medium-high heat, until chicken is seared on both sides.
2. While chicken is cooking, combine coconut milk, tomato sauce, and the remaining spice mixture. Pour over chicken, stirring to combine, and turn heat to low. Cover dish and let simmer for 15 minutes.
3. Serve with rice, cauliflower rice, and naan bread for dunking! I love to sprinkle fresh red onion and cilantro on top of mine, and a scoop of greek yogurt is great, if you have it! Enjoy.
Hope you love this quick & easy Curry Chicken as much as I do! If you make it in your kitchen, be sure to send me a picture, or tag me on instagram, @thatswhatsheeats, so I can keep up with your foodie journey!