Chicken Curry in a Hurry

Servings: 4


3 Tbsp Flying Olive Harissa (very spicy), Cilantro and Roasted Onion, or Flying Olive Garlic Extra Virgin Olive Oil, divided

1 large onion, chopped

2 garlic cloves, smashed and minced

1 inch fresh ginger, grated (if you don't want much spiciness, cut by half)

1/2 tsp chili powder, your choice of spiciness

1 tsp turmeric

1/2 tsp curry powder, again, your choice of spiciness or use half as much

1 (14.5oz) cans chopped tomatoes with juice

1 (14.5 oz) can light coconut milk (shake the can before opening)

Salt and Freshly Ground Black Pepper to taste

2 boneless chicken breasts, cut into 1 ½" pieces

1/2 tsp ground coriander

Cooked rice, if desired

Chopped parsley or cilantro to garnish, if desired.


Using 2 skillets, place 2 Tbsp Flying Olive EVOO of choice in the first skillet. Heat on medium. Add the chopped onion and cook for approximately 5 minutes. Add the garlic and ginger and continue cooking for an additional 3-5 minutes taking care that the onion mixture becomes transparent but not browned. Halfway through cooking, add the chili powder, turmeric, and curry powder.

Add the tomatoes and simmer for 5 minutes. Add the coconut milk and simmer for approx 20 minutes. If desired, season with salt and pepper.

In the second skillet, place the remaining 1 Tbsp of Flying Olive EVOO. Add the cubed chicken to a bowl and sprinkle it with the coriander. Toss to coat. When the oil begins to shimmer, add the chicken and cook until just beginning to sear, about 5 minutes.

When the sauce with the coconut milk has finished simmering, add the chicken. Simmer for about 6-8 minutes longer until the meat is just cooked through. Serve over rice and sprinkle with chopped parsley or cilantro.

Submitted by Barb and Chuck L.