Updated: Aug 20
Now that our calendars (not just Starbucks’ menu) have told us that it’s officially Autumn, the season calls for one of my favorite dishes of all time: Chicken Curry! With endless ways to customize it, this recipe will become your go-to, just as it is for me.
For as long as I can remember, my request for birthday dinners has been either my mom’s chili or this recipe for Chicken Curry that has been in our family for years! One of my favorite things about this meal is its simplicity and versatility. For example, I love to top my chicken with peanuts, tomatoes, cucumbers, and bananas (I know it sounds weird, but trust me, it is SO GOOD), whereas my siblings stick to mandarin oranges on theirs. Pick the toppings you like, and you can take this dish to the next level!
Although my family’s recipe calls for sugar, flour, and milk, I’ve switched these items for ingredients that’ll help you reach your nutritional goals or even suit food allergy needs. That said, my Chicken Curry calls for these items instead:
A 1:1 sugar replacement (some good brands are Truvia or Lakanto and available almost everywhere).
Xanthan Gum (I like the brand Bob’s, Red Mill).
(Unsweetened) almond, cashew, etc., milk if lactose-sensitive.
More importantly than the swaps I make, this meal is synonymous with celebration, family, and love for me - I can only hope the same for you all! Welcome to a glimpse into my kitchen once the leaves start to fall!
Here’s to health,
Contributor & Founder of The Wooden Spoon Healthy Eating Blog
Yield: ~6 Servings
Prep Time: ~10 Minutes Inactive Time: ~25 Minutes Total Time: ~35 Minutes
1. 2 Cups Rice (Optional)
2. 2 Cups Chicken- ~2 Chicken Breasts
3. 8 tbsp Extra-Virgin Olive Oil
4. 1/2 Cup Onion Minced
5. 4-5 tsp Curry Powder
5. 1 1/2 tbsp Sugar Substitute
6. 3-4 tbsp Xanthan Gum
7. 1/4th tsp Ginger
8. Salt & Pepper
9. 2 Cups Milk of Choice
10. 2 Cups Chicken Broth
6. Green Pepper
7. Shredded Coconut
8. Mandarin Oranges
1. If serving over rice, begin cooking it as per the instructions on the packaging.
2. In a small frying pan over medium heat, add 2 tbsp of oil and season your chicken with salt and pepper. Flipping halfway through, cook until the internal temperature is 165 Degrees Fahrenheit. This should take about 10 minutes, depending on the size of your chicken.
3. Heat the remaining oil in a large frying pan over medium heat and add the onions and curry powder. Cook for about 3 minutes.
4. In the same pan, stir in the broth and milk.
5. Slowly mix in your sugar replacement, Xanthan gum, ginger, and season to taste. It’s crucial you stir as you add in the ingredients to obtain a smooth consistency.
6. Bring to boil, stirring consistently. Add the pre-cooked chicken and serve over rice, zucchini noodles, or cauliflower rice!
9. Finish it with your favorite toppings (see the ingredient list for our suggestions).
Recipe By: Sofia Vivas Thewoodenspoonchefs.com
Did you make this recipe? Take a picture and tag on instagram at the_wooden_spoon_chefs
This recipe tends to be a bit thicker then a typical Chicken Curry.