Too-Easy Chicken Curry

If you're a curry purist, just avert your eyes now and save me the embarrassment. This recipe will seem majorly trashy to you (it definitely seems trashy to me, and I ate it). But one woman's trash is the same woman's treasure when all she has to work with in the kitchen are leftovers and frozen veggies.

I'm as surprised as you are how delicious this turned out, considering it's made with marinara. Yup. (Did I mention I'm half-Indian? My dad can never know about this.)

Too-Easy Chicken Curry

Paleo and Whole30-approved; serves 1-2


  • 1 T olive oil
  • 1 leftover chicken breast, cubed
  • leftover half-jar of marinara
  • 1 bell pepper, sliced (I used the frozen equivalent)
  • 1 T curry powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • Dash of cayenne powder (I also threw in a little extra cumin, even though it's in the curry and the ras el hanout too.)
  • Splash of coconut milk
  • Cashews (optional)


On medium-high heat, throw the olive oil in a pot and then throw the spices in for 30 seconds. Add the marinara and bring to a simmer. Then add the peppers and chicken. Simmer for 5-10 minutes, until everything is heated through. Stir in a splash of coconut milk, then top with cashews.