Easy Chicken Curry Recipe

Introduction

This easy chicken curry is a flavorful and comforting meal that comes together quickly. With tender chicken thighs simmered in a fragrant coconut curry sauce, it’s perfect for a weeknight dinner that feels special.

Ingredients

• 1.5 tbsp oil (vegetable or 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 full fat coconut milk (9 oz)
• 1.5 cups (375 ml) low sodium chicken stock
• 1/2 tsp salt
• 3/4 cup frozen peas
• 1/4 cup coriander / cilantro leaves, chopped

Instructions

1. Step 1: Heat oil in a skillet over medium-high heat. Add garlic, ginger, and onion, cooking for about 3 minutes until the onion becomes translucent.
2. Step 2: Add the sliced chicken thighs and cook until the meat changes from pink to white, ensuring it is mostly cooked through.
3. Step 3: Stir in the curry powder and cook for 2 minutes to release the spices’ flavors.
4. Step 4: Pour in the coconut milk and chicken stock. Stir well, reduce the heat to medium, and simmer rapidly for 10 minutes until the sauce thickens and reduces.
5. Step 5: Add the frozen peas and salt. Cook for another 2 minutes, then taste and adjust seasoning if needed. Garnish with chopped coriander leaves.
6. Step 6: Serve the curry hot over rice, noodles, or mashed potatoes for a satisfying meal.

Tips & Variations

• For extra heat, add a chopped chili or a pinch of cayenne pepper along with the curry powder.
• Using chicken thighs keeps the meat juicy and tender, but boneless chicken breasts can be substituted if preferred.
• For a richer sauce, use full-fat coconut milk and avoid skimming the cream that forms on top.
• Add vegetables like bell peppers or diced potatoes along with the peas for more bulk.
• Fresh curry leaves or a squeeze of lime juice can enhance the aroma and brightness of the dish.

Storage

Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until thoroughly warmed. The flavors often deepen after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used, but they tend to dry out more quickly. Be careful to not overcook them and consider adding them later in the cooking process to keep them tender.

Is it possible to make this curry dairy-free?

Absolutely. This recipe is naturally dairy-free since it uses coconut milk instead of cream. Just ensure your curry powder doesn’t contain any milk-based additives.

Easy Chicken Curry Recipe

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★★★★★

4.4 from 101 reviews

• Author: Sophie
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This easy chicken curry recipe is a flavorful and comforting dish made with tender chicken thighs simmered in a rich coconut milk and curry powder sauce. Perfect for a quick weeknight meal, it combines aromatic spices with creamy coconut milk and a touch of sweetness from peas, garnished with fresh cilantro for a vibrant finish.

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Ingredients

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Chicken Curry Ingredients

• 1.5 tbsp oil (vegetable or 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 full fat coconut milk (9 oz)
• 1.5 cups (375 ml) low sodium chicken stock
• 1/2 tsp salt
• 3/4 cup frozen peas
• 1/4 cup coriander (cilantro) leaves, chopped

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Instructions

1. Prepare aromatics: Heat oil in a skillet over medium-high heat. Add the minced garlic, grated ginger, and finely chopped onion. Cook for about 3 minutes until the onion turns translucent and fragrant.
2. Cook chicken: Add the sliced chicken thighs to the skillet. Cook them, stirring occasionally, until the chicken changes color from pink to white and is no longer raw on the outside.
3. Add spices: Sprinkle in the curry powder. Cook the mixture for 2 minutes, stirring frequently to allow the spices to release their aroma and blend well with the chicken.
4. Simmer with liquids: Pour in the full-fat coconut milk and low sodium chicken stock. Stir to combine all ingredients. Lower the heat to medium and let it simmer rapidly for 10 minutes, during which the sauce will reduce and thicken to a creamy consistency.
5. Finish with peas and seasoning: Stir in the frozen peas and salt. Cook for an additional 2 minutes to heat the peas through. Taste the curry and adjust salt if necessary. Remove from heat and garnish with chopped fresh coriander (cilantro) leaves.
6. Serve: Serve the chicken curry hot over rice, noodles, or mashed potatoes, according to your preference.

Notes

• Use chicken thighs for juicier, more tender meat in the curry.
• Curry powder quality can affect flavor; use your favorite brand or homemade blend for best results.
• Full-fat coconut milk lends richness but can be substituted with light coconut milk for a lighter dish.
• Adjust salt according to your taste and dietary needs, especially if using salted chicken stock.
• For a spicier version, add chili powder or fresh chilies when cooking the spices.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: chicken curry, easy curry recipe, coconut milk curry, stovetop curry, quick dinner, Indian cuisine