Chicken Curry

This curry is definitely not your traditional curry, but it hits the spot. I would say it's mild heat-wise. It has a slight kick. If you want it spicier you can add another chili...  or two... or three. Hey this is your curry.  Feel free to add more veggies of your choice too like broccoli, cauliflower or green beans. I've also included a photo of the curry paste that I used at the bottom of the page so you get the idea of what it looks like.


1 & 1/2 lbs Chicken Breast, cut into bite size slices

3 tsp Garam Masala
1/4 tsp Turmeric
1 tsp Chili powder
1 tsp Salt
1/4 tsp Black Pepper

1 TBLSP Red Curry paste
3 cloves Garlic, minced
1/2 piece of Ginger, minced

2 TBLSP Olive oil

1 large, onion cut in half then sliced
1 Red Pepper, sliced
1 Thai Chili, sliced

1 cup fat free Yogurt
1 cup Cashew milk

Cilantro and/or Scallions for garnish (optional)


Combine all the dry ingredients in a small bowl.

Put the chicken slices in a medium size bowl and sprinkle on half the dry ingredients and set the rest aside.

Add 1 tsp of the curry paste, all the garlic and ginger to the bowl of chicken as well as 1/4 cup of the yogurt.

Mix the chicken with the spices, curry paste, garlic, ginger and yogurt until the chicken is evenly coated.

Let the chicken marinate for 30 minutes at room temperature.

Keep your cashew milk and yogurt on your kitchen counter at room temperature as well.

While the chicken is marinating, heat a Dutch Oven or medium soup pot over medium heat and add 1 TBLSP of the olive oil.

Saute the onions and peppers for about 10 minutes or until they start to soften. Transfer to a bowl.

Raise heat to medium high, add the remaining TBLSP if olive oil.

Add half the chicken, cook for about a minute or two per side until slightly browned. Scoot the browned chicken to the side and repeat with the next last half.

Lower the heat to low and add the remaining ingredients.

Cover and slowly simmer for 30 minutes.

Serve over rice or rice noodles.

Garnish with cilantro and scallions if desired.