Craving a restaurant-quality chicken curry without the fuss? Get ready to unlock a simple recipe that transforms ordinary ingredients into an explosion of flavor.
The secret lies in a few key steps, and we're about to reveal them all.
Ingredients
Alright, let's explore into what you'll need for this super easy-peasy chicken curry! First off, grab 1.5 tablespoons of oil – vegetable or canola works great.
Next, you'll need 2 minced garlic cloves, 2 teaspoons of grated ginger, and half an onion, finely chopped. Don't skimp on the aromatics; they're the MVPs!
Now, for the star: 500 grams—that's about 1 pound—of sliced chicken thighs. Trust me, thighs are the way to go – they stay juicy! Plus—2.5 tablespoons of curry powder. Mild, unless you're feeling spicy—then go hot!
After that, snag 270 milliliters of full-fat coconut milk, about 1.25 cups. Seriously, go big or go home–full-fat is richer! The creamy coconut milk is essential for that rich satay flavor.
And finally, 1.5 cups of low-sodium chicken stock, half a teaspoon of salt, 3/4 cup of frozen peas, and 1/4 cup of chopped coriander. Whew—that's everything.
Instructions
Now that we've got all our ingredients prepped and ready, let's get cooking this super easy chicken curry! First, I'll heat oil in a skillet over medium-high heat. Then, I'll cook the garlic, ginger, and onion for about 3 minutes, until the onion turns translucent – like magic, right?
Next, I'm going to add the chicken and cook it until it's no longer pink. Then, I'll stir in the curry powder and cook that for 2 minutes – gotta let those flavors bloom! After that, I add coconut milk and chicken stock, stir, lower the heat, and let it simmer for 10 minutes. This allows the flavors to meld together, similar to the traditional Kuku Paka.
Finally, I'll add the peas and salt, and cook for another 2 minutes. Taste to see if it needs more salt. You may garnish it with coriander.
- Heat the oil.
- Cook garlic, ginger and onion
- Cook chicken
- Simmer in sauce
- Add peas and salt.
Recipe Notes
Before you dig in, let's chat about some super helpful recipe notes that'll make your curry experience even better—we're talking tips and tricks that can save the day!
Okay, so listen up, chicken thighs are MVP here 'cause they stay juicy! But hey, chicken breast works too – just sprinkle with 2 tsp extra curry powder, a pinch of salt and pepper, and sear it first. Then, add it back later—easy peasy!
Curry powder—any brand does the trick. Mild for no spice, hot if you're brave! Just remember, some are saltier than others, so taste test at the end. Coconut milk? Full fat is the bomb for flavor, but light works—just thicken it with 2 tsp cornflour mixed with water.
Don't be afraid to swap the main ingredients! Shrimp or beef for the chicken? Why not?
Nutritional Information
Each serving packs about 383 calories. It's a decent amount, but nothing too crazy! What else? Well, let's explore:
- 29 grams of protein—that's 58% of your daily value!
- 25 grams of fat, including 14 grams of saturated fat.
- It has 10 grams of carbs.
- Good source of iron—around 27% of your recommended daily intake!
- There are trace amounts of vitamins A (5%) and C (16%).
Gotta keep things balanced, my friend!
Other Protein & Vegetable Options
I've also got some cool ideas on how you can mix things up! Don't just stick with chicken. Try shrimp or fish – you can treat it like the chicken breast option I mentioned. Sear it quickly first, and add it back near the end to finish cooking. Beef, turkey, lamb, or pork works great too, so long as it's a tender cut.
Now, veggies – don't be shy! Toss in broccoli florets during the last 5 minutes if you want, or maybe some chopped bell peppers – they'll add a nice crunch. If you are adding root vegetables, like carrots – add them in earlier, about 10 minutes before you're done, so they get nice and tender. You can add other fresh vegetables like green beans, spinach, and kale. Remember, adjust cooking times based on how long each veggie takes to cook. Get creative and make it your own!
Short Recipe Version
Chicken Curry Recipe (Concise)
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
- 1.5 lbs Chicken, cubed
- 1 tbsp Cooking oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 inch Ginger, grated
- 2 tbsp Curry powder
- 1 tsp Turmeric
- 1/2 tsp Chili powder (optional)
- 1 can (14 oz) Diced tomatoes
- 1 can (13.5 oz) Coconut milk
- 1/2 cup Chicken broth
- Salt to taste
- Fresh cilantro, for garnish
Instructions:
- Heat oil in a large pot or Dutch oven. Add chicken and cook until browned.
- Add onion and cook until softened. Stir in garlic and ginger, cook for 1 minute.
- Stir in curry powder, turmeric, and chili powder (if using). Cook for 1 minute.
- Add diced tomatoes, coconut milk, and chicken broth. Bring to a simmer.
- Reduce heat and simmer for 20 minutes, or until the sauce has thickened and chicken is cooked through.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Nutrition Per Serving (Estimated):
- Calories: 400
- Protein: 35g
- Fat: 25g
- Carbohydrates: 10g