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send to friend | print Thai Chicken Curry

You are so going to love this. My sister-in-law Cheryl sent it to me. When you go to the store to buy the coconut milk, better buy 2 cans. Because if this recipe tastes like anything...it tastes like "more". This is a perfect place to use that already grilled and cut up chicken you buy at the store - no one will know except you and even you won't notice.

Ingredients

  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 1 tablespoon flour
  • 2 tablespoons curry powder
  • 1/2 teaspoon cayenne
  • 1-14 ounce can coconut milk
  • 2 cups diced cooked chicken, or lamb, or whatever you like
  • 2 tablespoons apricot jam

Steps

  1. Cook onion and garlic in oil until softened - but not too soft
  2. Mix flour and curry powder together, and add to onion mixture
  3. NOTE - if you want it spicy, this is when you would add the cayenne
  4. Stir well for a minute, and begin to add about 3/4 of the coconut milk (add all if you like, it will just be a little thinner)
  5. Stir in apricot jam
  6. Add in chicken and allow all to warm through
  7. Serve on rice and garnish with a little fresh chopped cilantro