Recipe: Fragrant Chicken Curry w/ Spiced Rice

We love, love, love Thai and Indian food in our house.  My husband is especially addicted to it and was ecstatic when my parents gave us a Thai cookbook and an Indian cookbook for Christmas a few years ago.  We cook from both extensively because we love all of the fresh flavors, the combinations of spices and textures and the simple fact that one recipe makes A LOT of food so he can take it to work the next day for lunch!


Olivia approves as well.

chicken curry I eat the rice, the chicken, the broccoli or THAT pea first?

Fragrant Chicken Curry


  • 3 Tbsp Neutral Oil
  • 1 onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 Tbsp Thai red curry paste
  • 4 Cups coconut milk
  • 2 lemon grass stalks, coarsely chopped
  • 6 Kaffir Lime Leaves, chopped
  • 2/3 Cup Greek Yogurt
  • 2 Tbsp Apricot Jam
  • 3 lbs Cooked Chicken (can be a whole chicken or pieces)
  • 2 Tbsp chopped fresh cilantro/coriander
  • 1 Cup Chopped Broccoli, steamed
  • 1 Cup Frozen Peas
  • Salt and Ground Black Pepper


  1. Heat the oil in a large pan. Add the onion and garlic and cook over low heat for 5-10 minutes until soft. Stir in the red curry paste. Cook, stirring constantly, for 2-3 minutes.
  2. Stir in the coconut milk, then add the lemon grass, lime leaves, yogurt and apricot jam. Stir well. Cover and simmer for 30 minutes.
  3. Remove the pan from the heat and leave to cool slightly. Transfer the sauce to a food processor or blender and process to a smooth puree, then strain it back into the pan, pressing as much of the pureed mixture as possible through the sieve with the back of a wooden spoon. Set aside while you prepare the chicken.
  4. If needed, remove the skin from the chicken and remove from any bones. Cut into bitesize pieces. Add to the sauce.
  5. Bring the sauce back to a simmer. Stir in the Steamed Broccoli, Frozen Peas, fresh coriander and season with salt and pepper. Serve over rice when peas are warmed through.

Spiced Rice


  • 2 1/3 Cup Basmati Rice
  • 6 Tbsp Unsalted Butter
  • 4 Cloves
  • 4 Green Cardamom Pods
  • 1 Bay Leaf
  • 1 Tsp Salt
  • 4 Cups Water and/or Chicken Stock


  1. Wash the rice twice, drain well and set aside in a sieve.
  2. Melt the butter in a medium pan, add the cloves, cardamoms, bay leaf and salt. Lower the heat and add the rice. Fry for about one minute, stirring constantly.
  3. Add the water/stock to teh rice and spices and bring to a boil. Cover and reduce heat. Cook for 10-15 minutes. Taste a grain after 10 minutes; it should be slightly al dente.
Curry love!
Do I have anything stuck in my teeth?

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