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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
