Easy Chicken Curry Medallions

Serves 4


  • 1 package boneless skinless Smart Chicken drumstick medallions, cubed

  • 2 tablespoons canola oil

  • ½ cup sliced red onion

  • 3 carrots, chopped into ½-inch pieces

  • 2 tablespoons red curry paste

  • 1 (13.5-ounce) can coconut milk

  • 1 cup chicken stock

  • 1 cup green peas

  • Juice of 1 lime + 1 lime, sliced for serving

  • 1 bunch green onions, sliced, for serving

  • Kosher salt and freshly cracked black pepper

  • 2 cups cooked jasmine rice or cooked rice noodles, for serving


Season the chicken with salt and pepper. To a pot over high heat, add the canola oil and sear the chicken until golden brown on all sides, then set aside. Reduce heat to medium and add the onion and carrots to the same pot and sauté for 5 minutes. Add the curry paste and cook for another 5 minutes. Add the seared chicken, coconut milk, and chicken stock. Simmer for 20 to 30 minutes, until curry starts to thicken. Remove from heat, and add the peas, lime juice, and green onions. Season to taste with salt and pepper. Serve over rice or rice noodles with lime wedges.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska