Tasty Tuesday: Chicken in Green Curry Sauce

Before I start on the topic of curry, I want to apologize for the absence of Tasty Tuesday last week. We’ve had the swine flu in our home and it GOT me. I kept thinking that maybe I’d be able to write a Tasty Thursday or Friday, but I was simply too sick to do anything.

Now, on to one of my favorite flavors in the food universe: curry. Before I go on, I want to make a huge disclaimer. I don’t make any claim whatsoever that this is ethnically authentic curry. I create the flavors that my family loves and make no apologies for that.

ready to serve curry

Until 2002, I never ate any kind of curry. I believed that I DISLIKED curry in any form. All that came to an end when our family hosted three young boys from northeast India for a total of twelve weeks over the course of about ten months. Initially, the boys were very shy and politely ate anything I put in front of them. As they grew more comfortable in our home and began to feel part of our family, they enthusiastically offered to cook for us. The first meal they prepared for us nearly took our heads off with sweat-inducing levels of spice. Over the next several months, the boys perfected their efforts and we learned how incredibly delicious curries are.

Our favorite curry dish is Chicken in Green Curry Sauce. I’m going to start with the recipe that I’ve developed over the last several years for that dish. Then I’ll describe a variation that I use when I don’t have all the ingredients. It’s entirely possible that some of you might like the alternate method more than the first method, so I want to mention them both.

Chicken in Green Curry Sauce

  • 3 pounds of chicken
  • 2 medium onions
  • 2 T. minced garlic
  • 1/2 t. ground cumin
  • 2 t. turmeric
  • 1 t. ground coriander
  • 1 t. ground cayenne pepper
  • 2 t. green curry paste
  • 2 T. sugar
  • 1 can coconut milk (I prefer the Lite coconut milk)
  • Salt and pepper to taste

Saute the chopped onions and garlic in a bit of olive oil until the onions are just starting to carmelize. Stir in the spices and the curry paste and brown them for a few minutes. Set this skillet aside while you cook the chicken. (If you plan to serve this over rice, consider starting your rice now.)


seasoned onionsI prefer, for convenience sake, to use boneless, skinless chicken breasts. The three boys from NE India thought that boneless, skinless chicken was practically worthless and had no flavor, so they always begged me to buy whole chickens that they could cut up themselves. Like I said, I prefer the convenience of the boneless, skinless. I cook the chicken in a very large skillet. After it’s cooked all the way through, I cut it into bite-sized chunks.

Stir the can of coconut milk, the sugar, and the spice/curry/onion mixture into the cooked chicken. Simmer for about ten minutes to let the flavors blend. Salt and pepper to taste.


Serve by ladling over steamed rice (I prefer Basmati  or Jasmine rice for this meal). I try to serve a green vegetable with this curry…usually steamed broccoli or asparagus.

plated curry

My second version of this dish came about because of a sad coconut milk incident. When I opened the can of coconut milk, it was PINK and smelled “off.” I’ve been using and loving coconut milk for many years and never encountered pink milk before, so I dumped it.

I stirred 1 c. of shredded coconut into the spicy onion mixture and browned it a bit. When it came time to stir the chicken and onions together, I used 2.5  c. plain yogurt. I stirred the whole mixture together with the burner  on, but I was careful not simmer the yogurt. The yogurt will separate if you bring it to a boil.


And a word about the curry paste… I buy my curry paste at Harris Teeter’s. For years I bought the Harris Teeter brand which came in three different flavors: Green curry, red curry, and Panang curry. All three were delicious. To my overwhelming disappointment, they discontinued these curry pastes. Now I’m forced to buy the Thai Kitchen brand for twice as much money. I can only buy the green curry paste now. This is a product worth looking for in an Asian market if you find yourself in one.

Curry paste

I often garnish this curry with fresh cilantro. The cilantro provides a contrasting flavor that really highlights the flavors of the curry.

Stay healthy!

Barb Kelley.


  1. Wow Barb, this looks soooo delicious:)


  2. Looks great! I have never tried to cook with Curry. I think it intimidates me, but I’ll try this!