Easy Chicken Curry
introduction
Easy Chicken Curry is a quick, flavorful dish that brings the taste of Indian cuisine right to your kitchen. It’s perfect for busy weeknights, providing a delicious meal in just about 30 minutes. Whether you are a novice cook or an experienced chef, this recipe is simple and satisfying.
why make this recipe
This recipe is ideal for anyone looking for a comforting and hearty meal that doesn’t require extensive cooking skills or fancy ingredients. With just a few steps, you can create a dish that’s rich in flavor and can be enjoyed by the whole family. Plus, it uses common ingredients that you may already have on hand.
how to make Easy Chicken Curry
Ingredients:
- 1.5 tbsp oil (vegetable, canola)
- 2 garlic cloves (minced)
- 2 tsp ginger (grated)
- 1/2 onion (finely chopped)
- 500g / 1lb chicken thighs, sliced
- 2.5 tbsp curry powder
- 270 ml / 1.25 cups coconut milk (full fat)
- 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)
Directions:
- Heat oil in a skillet over medium-high heat. Cook garlic, ginger, and onion for 3 minutes until the onion is translucent.
- Add chicken and cook until 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 the 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!
how to serve Easy Chicken Curry
You can serve Easy Chicken Curry over a bed of fluffy rice or alongside noodles. It also pairs well with mashed potatoes for a comforting meal. Don’t forget to sprinkle some fresh coriander on top for added flavor and color!
how to store Easy Chicken Curry
To store Easy Chicken Curry, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer period, it can also be frozen for up to 3 months. Just thaw it overnight in the fridge before reheating.
tips to make Easy Chicken Curry
- For added heat, include some chili flakes or fresh chili when cooking the onion.
- Feel free to adjust the amount of curry powder to suit your taste.
- Fresh ginger and garlic create the best flavor, but you can use powdered versions if that’s what you have.
variation (if any)
You can easily modify this recipe by adding your favorite vegetables, such as bell peppers, spinach, or carrots. For a vegetarian version, substitute chicken with chickpeas or tofu.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use chicken breast instead of thighs! Just be careful not to overcook it, as chicken breast can dry out faster.
2. Is this curry spicy?
The spice level can be adjusted based on the amount of curry powder you use. If you prefer a milder taste, start with less curry powder.
3. Can I make this dish ahead of time?
Absolutely! Easy Chicken Curry is great for meal prep. Just reheat when you’re ready to serve, and it will taste just as delicious!
Easy Chicken Curry
Ingredients
Cooking Base
- 1.5 tbsp oil (vegetable, canola) For frying
- 2 cloves garlic (minced) Adds flavor
- 2 tsp ginger (grated) For a spicy kick
- 1/2 unit onion (finely chopped) For sweetness
Main Ingredients
- 500 g chicken thighs, sliced Can substitute with chicken breast
- 2.5 tbsp curry powder Adjust for spice levels
- 270 ml coconut milk (full fat) Adds creaminess
- 1.5 cups chicken stock (low sodium) For broth base
- 1/2 tsp salt To taste
- 3/4 cup frozen peas For added color and nutrition
- 1/4 cup coriander / cilantro leaves (chopped) For garnish
Instructions
Cooking
- Heat oil in a skillet over medium-high heat.
- Cook garlic, ginger, and onion for 3 minutes until the onion is translucent.
- Add chicken and cook until 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 the 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 and serve over rice, noodles, or mashed potatoes.