AuthorKathleen GloverCategoryMain Meals, PoultryDifficultyBeginnerMaking curry at home doesn't get much easier than Chicken and Leek Curry. Flexible to your spice level and favorite sides, this is a crowd pleaser that can be ready in under half an hour!
This recipe is so customizable, you can change up the spice level by adding garlic chili paste or sriracha and substitute out the leeks for any vegetable you prefer.
In a large pot, heat up your oil. When the oil is hot, add your sliced leeks and prosciutto. Saute until the leeks soften. Taste and season with salt and pepper.
Add diced chicken breast and saute until the chicken is no longer pink, about 5 minutes.
Add curry powder, oregano, and heavy cream. If you like a spicy curry, you can add sriracha at this point.
Continue to cook until everything is heated through and thickened.
Serve while hot, with rice.
Ingredients
Directions
In a large pot, heat up your oil. When the oil is hot, add your sliced leeks and prosciutto. Saute until the leeks soften. Taste and season with salt and pepper.
Add diced chicken breast and saute until the chicken is no longer pink, about 5 minutes.
Add curry powder, oregano, and heavy cream. If you like a spicy curry, you can add sriracha at this point.
Continue to cook until everything is heated through and thickened.
Serve while hot, with rice.