Easy Chicken Curry
A quick and flavorful dish that brings the taste of Indian cuisine right to your kitchen, perfect for busy weeknights.
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.
Notes
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 necessary. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight before reheating.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 12gSodium: 500mgFiber: 3gSugar: 5g
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