Chicken Curry with Carrots

This recipe is a favorite of mine and my sister. We don't make it nearly often enough - but always enjoy it so much when we do! And you cannot beat the smell of curry simmering, it makes the whole house smell warm and inviting.

We like ours simple with just carrots and onion in addition to the chicken, but potatoes are a pretty traditional add-in as well. Mix and match to make it your own. I've seen many people sub chicken for chickpeas to keep it vegetarian as well.

This is a wonderful filling meal, and it comes together in no time! I have a small tub of yellow curry powder that we picked up years ago on a road trip with a friend that has served me well over the years. Definitely keep some curry powder and coconut milk on hand for this easy, comforting meal.

Chicken Curry with Carrots adapted from Lil Luna

1 TBS vegetable oil
1 medium yellow onion, diced
1 TBS minced garlic (jarred)
1 1/2 lb boneless, skinless chicken breasts cut into bite sized cubes
6-7 medium carrots, peeled and cut into 1/4-inch rounds
3 TBS yellow curry powder
1 14-oz. can full-fat coconut milk
3 cups low-sodium chicken or vegetable broth
1 tsp fish sauce
optional topping: crushed / chopped roasted peanuts


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add in the chicken and brown for about 2 - 3 minutes, add in the onion. Brown all for another 5-8 minutes until you have some good color on both. Remove chicken and onion to a bowl and add a little more oil to the pan. Fry the carrots for 2 - 3 minutes before stirring. When you have some color on them, add the chicken and onion back in. Sprinkle all lightly with salt and pepper (if desired).
  2. Add in the minced garlic and cook another minute.
  3. Sprinkle with the curry powder, and then gently stir in the coconut milk, broth, and fish sauce. Whisk or stir to blend and bring to a simmer. Simmer covered or uncovered for 20-30 minutes, until everything is tender and cooked through, and sauce has reached your desired consistency. 
  4. Taste and adjust seasonings as desired.
  5. Serve over hot cooked rice with a small handful of roasted peanuts if desired.
My sauce was fairly thin (I primarily simmered uncovered so it did thicken up some during cooking), but it worked well to serve over rice and let the rice soak up some of that beautiful flavorful sauce.


Popular Posts