Easy Chicken Curry
User Reviews
4.9
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Prep Time
8 mins
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Cook Time
20 mins
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Total Time
28 mins
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Servings
4
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Calories
383 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken Curry
Description
This recipe uses skinless boneless chicken thighs cooked with aromatics including garlic, ginger, and onion, sautéed in neutral oil to build a flavorful base. Curry powder is incorporated and cooked briefly to release its spices before adding full-fat coconut milk and low sodium chicken stock. The mixture simmers to reduce and thicken into a rich sauce. Frozen peas are stirred in near the end of cooking to add texture and a fresh pop of sweetness. The dish is finished with chopped coriander for herbal brightness.
The curry’s flavor is shaped largely by the curry powder choice and coconut milk, delivering a creamy, slightly sweet, spiced profile. The tender chicken and sauce make it an adaptable dish suitable for serving on rice, noodles, or alongside mashed potatoes, depending on preference.
Use of chicken thighs ensures juiciness through simmering. Variations can be made with different proteins or by adjusting spice levels. The sauce thickness can be modified using light coconut milk together with thickening agents if desired. The recipe includes tasting and adjusting salt toward the end to balance seasoning given variations in curry powder salt content.
Ingredients
- 1.5 tbsp neutral cooking oil vegetable, canola, generic cooking oil
- 2 garlic minced, cloves
- 2 tsp ginger , grated
- 1/2 onion , finely chopped
- 500g / 1lb chicken thigh Note 1, sliced
- 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 peas frozen
- 1/4 cup Coriander chopped, aka cilantro leaves
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
- Boneless skinless chicken thighs retain juiciness better than breast when simmered in sauce.
- Curry powder brands vary in saltiness; taste the sauce and adjust salt near the end accordingly.
- Full-fat coconut milk gives a richer, creamier sauce, while light coconut milk may need thickening with cornflour slurry.
- Chicken breast and other proteins can be added later in cooking to avoid overcooking.
- Vegetables can be added based on their cooking times; add accordingly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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