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- 2 tablespoons olive oil
- 1 onion, diced
- 2-3 teaspoons whole curry spices, I use Spice Hunter
- 2 teaspoons garlic, minced
- 2 pounds boneless skinless chicken thighs, chopped, fresh or defrosted
- Salt & pepper
- 1 whole red or green bell pepper or 1-2 cups veggies of choice, chopped
- 1 tablespoon fresh ginger, grated-opt
- 2 cups ripe papaya, cube-opt
- 1 13.5 ounce can gluten free organic coconut milk
- 3 cups low sodium gluten free chicken stock
- 2+ tablespoons cornstarch mixed with 1/4 cup water until smooth
- 1/2 cup plain Greek yogurt to stir in or use for topper, opt
- cilantro, chopped for garnish-opt
- Heat oil in a large cast iron fry pan or pot over medium heat.
- Add the chicken and cook on one side, turning when brown. Cook several minutes more until brown. Remove chicken and set aside.
- Add onions, garlic,curry spices and ginger if using, stirring for several minutes. Be careful not to burn.
- Add veggies and papaya, if using, and saute for a few minutes.
- Add chicken back in the pan. Add chicken stock and stir to scrape up the bits from the bottom of the pan. Add coconut milk and simmer with lid askew, stirring occasionally for apx 20 minutes or until chicken is completely cooked through. Add slurry of cornstarch whisked until smooth with water or chicken broth. Stir into curry and simmer until thick.
- Season with salt and pepper.
- Remove from heat and stir in yogurt, if using.
- Serve over brown rice or quinoa
Browning the curry spices in oil will bring out the most flavor for your dish. Be careful with how much curry spice you use. Mine is whole spice and very strong. You can add more later if you don't have enough kick. Remember the longer it cooks the hotter it gets.
I buy McCormick garlic in a jar or you can use two small cloves, minced.
I didn't use yogurt or cornstarch this time to thicken. I actually used 2 cups of my leftover Cream of Cauliflower Soup! It blended in perfectly.
Hope you enjoy