Chicken Floss Curry
Cook time
Total time
Serves: 3
  • 2 large chicken breasts (a bit over 1 pound)
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • ½ teaspoon ground ginger
  • ½ teaspoon ground coriander
  • 1 lemongrass, bruised (my grocer didn't carry fresh lemongrass, so I used about a teaspoon of a lemongrass paste that I found)
  • ½ tablespoon turmeric powder
  • 1 tablespoon curry powder
  • ½ cup water
  • ¼ cup coconut milk
  • ½ teaspoon salt (adjust seasoning to suit your taste)
  • naan, rice, or roasted vegetables, for serving
Roasted Vegetables
  • 1 yellow squash
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium sized onion
  • 1 teaspoon red pepper flakes
  • ⅓ cup peanut or olive oil
  • 1 teaspoon sesame oil (if you have it, if not, just omit this)
  • salt and pepper to taste
  1. Place the chicken in a medium sized pot and fill up with water until the chicken is covered. Bring to a boil, then lower the heat slightly and cook for 15-20 minutes, until the chicken is cooked through. Remove from the water and place on a cutting board or a plate and shred with two forks. Set aside.
  2. Heat a frying pan or wok with 2 tablespoons of olive oil, then stir fry the shallots, garlic, ginger, and lemongrass until fragrant, about 3-5 minutes.
  3. Add turmeric powder, curry powder and salt. Continue to stir fry for a minute.
  4. Add in the coconut milk, water, mix well and cook until the curry mixture is boiling, let it boil for a minute, then reduce the heat to low.
  5. Add in the chicken and mix until it is well coated with the curry mixture. Remove from heat and serve with naan, rice, or vegetables.
Roasted Vegetables
  1. Chop all of your vegetables into bite-sized chunks (not too small!). Place them in a large bowl or bag and add in the red pepper flakes, salt, pepper, and oils. Toss in the bowl or seal the bag and shake it all up. Roast in a baking tray in a 375 degree F oven for 15-20 minutes, until tender.
Adapted From
Recipe by The Crepes of Wrath at