Easy Chicken Curry

Name: Easy Chicken Curry
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4 serving
Ingredients: 1.5 tbsp oil; 2 garlic cloves; 2 tsp ginger; 1/2 onion; 500g / 1lb chicken thighs, sliced; 2.5 tbsp curry powder; 270 ml / 1.25 cups coconut milk; 1.5 cups (375 ml) chicken stock low sodium; 1/2 tsp salt; 3/4 cup frozen peas; 1/4 cup Coriander / cilantro leaves

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Prep Time
8 mins
Cook Time
8 mins
Total Time
28 mins
Servings
4
Calories
383 kcal
Course
Main Course
Cuisine
American

Easy Chicken Curry

Kai Walton

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Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).

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Ingredients

Servings

1.5 tbsp oil (vegetable, canola)
2 garlic cloves , minced
2 tsp ginger , grated
1/2 onion , finely chopped
500g / 1lb chicken thighs, sliced (Note 1)
2.5 tbsp curry powder (Note 2)
270 ml / 1.25 cups coconut milk , full fat (9 oz) (Note 3)
1.5 cups (375 ml) chicken stock low sodium
1/2 tsp salt
3/4 cup frozen peas
1/4 cup Coriander / cilantro leaves , chopped

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Instructions

Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
Add chicken and cook until it it changes from pink to white.
Add curry powder and cook for 2 minutes.
Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
Serve over rice, noodles or mashed potato!

Notes

Chicken -skinless boneless thigh is best because it stays juicy even after the required simmering time.
Curry powder - any brand is fine, I use Clives and Keens. Use Mild for not spicy, Hot for spicy! Note: different brands have different saltiness, so taste sauce at end to see if it needs more salt.
Coconut milk - Full fat has better coconut flavour and is creamier. Light is ok but add 2 tsp cornflour mixed with splash of water (to thicken sauce slightly).
Nutrition per serving, excluding rice.
Chicken breast - sprinkle with 2 tsp extra curry powder plus pinch of salt and pepper. Sear first in a bit of oil then remove (no need to cook through). Follow recipe - fry off curry with just the onion. Add breast back in towards end of sauce simmering, just to finish cooking.
Shrimp/prawns or fish pieces - as above with breast.
Other proteins (beef, turkey, lamb, pork) - use a quick cooking cut that's tender and juicy, slice or dice. Follow chicken breast steps.
Vegetables - add into sauce based on cooking time.

Nutrition Information

Show Details

Calories 383cal (19%) Carbohydrates 10g (3%) Protein 29g (58%) Fat 25g (38%) Saturated Fat 14g (70%) Cholesterol 118mg (39%) Sodium 295mg (12%) Potassium 665mg (19%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 270IU (5%) Vitamin C 13.4mg (15%) Calcium 55mg (6%) Iron 4.8mg (27%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 383 kcal

% Daily Value*

Calories	383cal	19%
Carbohydrates	10g	3%
Protein	29g	58%
Fat	25g	38%
Saturated Fat	14g	70%
Cholesterol	118mg	39%
Sodium	295mg	12%
Potassium	665mg	14%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	270IU	5%
Vitamin C	13.4mg	15%
Calcium	55mg	6%
Iron	4.8mg	27%