Whit's Quick Thai Chicken Curry
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Whit's Quick Thai Chicken Curry

Submitted by: Whitney Brown

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 4

Super quick and tasty dish that's flexible. You can add your own favorite green veggies - just remember to add faster cooking ones later. More or less spice is OK too. Serve with brown rice. Notes: tbsp = tablespoon; tsp = teaspoon. Most store bought curries already have the HOT added and 3 tbsp may be too much heat for you. I make my own curry powders that have no pepper added.


  • 1 lbs. chicken breast, skinless, organic, free-range
  • 2 lrg. onion, any type, organic
  • 1 bch. broccoli, fresh, organic
  • 2 zucchini, fresh, organic
  • 1 c. chicken broth, organic, free-range
  • 1 tbs. cumin powder, organic
  • 3 tbs. curry powder, organic
  • 4 garlic, fresh, organic
  • 10 basil, fresh, organic
  • sea salt, unrefined and pure to taste
  • cayenne pepper, powder, organic to taste
  • 4 oz. yogurt, greek, plain, full-fat, plain, organic


In a black dutch oven or deep skillet, saute onions in coconut oil until transluscent. Stir in curry powder, cumin and garlic. Cook on medium heat for 5 minutes or so. Remove onions and sear chicken until lightly browned - add more oil if needed. Return onions to pot. Add chicken broth, broccoli and half the basil. Bring to a boil, cover and simmer for 15 minutes. Stir in zucchini, taste and add salt or cayenne as you wish. Add remaining basil, bring back to a boil, cover and simmer for another 10 minutes. Remove from heat, stir in Greek yogurt and serve over cooked brown rice.