Curry and Thyme Chicken Wok


Spicy curry and earthy thyme come together in this chicken wok dish in under 20 minutes. Small cuts of chicken breast will absorb the bitter juices from the sautéed onions. The browned caramelized mix pairs perfectly with the smooth liquid cream, which mellows the heat of the curry powder. Thyme lightly infuses the chicken and cream with an earthy smell and rich deep flavor. Lightly toss the mixture around to evenly distribute the flavors and serve hot.


  • 3 boneless chicken breasts
  • 1 onion
  • olive oil
  • 2 tablespoons thyme
  • 3 tablespoons curry
  • 2 tablespoons cream
  • salt (to taste)
  • ground black pepper (to taste)


  1. Cut the chicken breasts into small pieces.
  2. Mince the onion.
  3. Heat a little olive oil in the wok, add the onion and chicken. Fry until the chicken is well browned and cooked through.
  4. Add the thyme and mix well.
  5. Season with salt and pepper.
  6. Add the curry and mix well.
  7. Mix in the light cream.
  8. Accompany with white rice.
  9. Serve hot.
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