Chicken Curry

Oh my word! Dinner tonight was heaven. I was inspired by one of my favorite dishes at a local Thai restaurant and the fact that we had leftover chicken in the fridge. I worked with what I had in the pantry and it turned out wonderful!

I used the leftover chicken breast meat from my “Crispy Chicken” I made the night before. I had about 2 cups of chicken leftover. I make “Crispy Chicken” almost every week because it’s delicious and then I can make bone broth with the leftover bones in order to make black bean soup for the hubby (which he eats as part of his lunch every weekday).

If you don’t have pre cooked chicken, just sauté some chicken up in the wok before you cook the rest of the veggies.

Chicken Curry

Ingredients:

Directions:

  1. Soak pre cooked chicken in coconut aminos in a bowl in the fridge. I soaked mine for half the day. If you don’t soak it that long it’s not a big deal. You will be using the excess coconut aminos in the recipe so you will still get the flavor.
  2. Turn your stovetop to medium/high. In a large wok sauté your veggies in 2 TBS of coconut oil. I placed my frozen veggies and chopped zucchini in first because they take longer to cook. Then I added all my other veggies. Sauté on med/high until the veggies are cooked thoroughly to your liking.
  3. Add coconut milk, chicken broth, coconut cream concentrate and all your spices to the wok and mix everything while it cooks.
  4. Lastly, add your chicken with the coconut aminos it was soaked in to the wok. Cook until everything is nice and hot.
  5. Remove from heat and serve into individual bowls.

My husband and son ate his over organic brown rice. I ate mine without rice. I also added a little cayenne pepper to my bowl because I like it spicy. It was fantastic!

Here was my bowl! And yes, I had seconds. 😉

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6 Responses

  1. Joyfull Mom says:

    Oh WOW! This looks delicious!! I love reading your recipes. Isn’t it wonderful when you can create something delicious by throwing together stuff you already have in the kitchen?!? It is so fun and it saves money. Nice job with the recipe. I love all the variety of veggies in the dish and it is low carb! YES! Thanks for sharing this great recipe. The interesting thing for me is that I grew up eating curry but it is nothing like the curry used in Asian based dishes. I grew up on Indian curry which has a greenish tint to it and it is mixed with masala. YUM! My dad just made chicken curry on Saturday. I would love to dip into your dish of curry. Ok…guess I am a little hungry. 😉 Blessings.

    • Kristine says:

      I love Indian Curry too! I just discovered the all you can eat lunch buffet at the local Indian Curry restaurant here in Rochester… dangerous. ha! Yes, love when I can whip up stuff with what I already have. My hubby was impressed. I haven’t created a completely new dish in a while.

  2. Christina says:

    I just made this. SO SO good!!

    • Kristine says:

      Awesome! I’m so glad you liked it. This is one of my favorite meals. I’m making it this Thursday with leftover chicken from a whole chicken I’m making for dinner tomorrow. I love when I can reuse leftovers without getting bored. 🙂

  1. April 18, 2022

    […] at a time so that I have plenty of leftover chicken for recipes like this and my other faorite Chicken Curry recipe. In the summer, if I don’t have plans to smoke chicken on the pellet grill that night, I may […]

  2. August 30, 2022

    […] 2. I love having leftovers. I save the white meat for future recipes like Chicken and Broccoli, Curry Chicken, or just topping on salads when I don’t feel like cooking in the summer heat. We typically […]

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