Chicken Curry Recipe

Easy shouldn’t imply bland – and this Chicken Curry recipe knocks it out of the park! A gentle, creamy coconut curry sauce made with simply 5 substances (from scratch!), it tastes so good for one thing so fast, you can be amazed.

If you wish to go all out, serve this with Smooth No-Yeast Flatbreads to slop up the sauce (it’s mainly naan, however a lot simpler to make!)

Curries are infamous for prolonged ingredient lists to attain the richly spiced sauces and punchy flavours. And whereas we’d all love to have the ability to whip up a from-scratch Tikka Masala and Butter Chicken every time the craving hits us, it’s merely not viable.

So in the present day, I’m sharing the perfect SIMPLE chicken curry that I do know. This recipe is a Western fashion curry – it’s not a standard Indian curry, Thai curry, nor another delicacies. And right here’s why you’re going to find it irresistible as a lot as I do:

• (Very) quick record of substances

• Curry powder is the solely spice you want

• Creamy curry sauce with gentle coconut flavour

• 30 minute recipe – from scratch!

Right here’s what goes on this On a regular basis Chicken Curry.

• Curry powder – the one spice you want! Any model is okay right here.

• Garlic, ginger and onion – contemporary aromatics add a flavour enhance that makes all of the distinction with fast curries! It’s the identical when making fast Thai Inexperienced Curry or Purple Curry utilizing retailer purchased paste.

• Chicken broth/inventory AND coconut milk – for creaminess and flavour. We’re simply utilizing 1 cup of coconut milk right here – this isn’t supposed to be an excessively wealthy, heavy coconut sauce.

• Chicken – thighs are finest as a result of this curry must be simmered for 12 minutes for the flavours to develop. However sure, it may be made with breast – however the steps want tweaking in any other case you’ll complain that the chicken is dry!!

• Peas – non-compulsory! Attempt different diced veg!

• Coriander/cilantro – beautiful freshness and flavour enhance. Coriander haters – use chives or inexperienced onions as an alternative.

Don’t let the quick record of substances idiot you. The curry sauce tastes SO GOOD!

These are the curry powders I at present have in my pantry – however I’ve used loads of different manufacturers previously. Curry powder is utilized in all kinds of recipes, not simply Indian curries, together with:

• Thai Satay Chicken

• Satay Chicken Curry – mainly it’s chicken satay skewers in curry kind, with a great deal of peanut sauce!

• Chickpea Potato Curry – highly regarded with readers!

• Curried Rice and Curried Sausages

• Vegetable Curry and Cauliflower Curry

• Singapore Noodles

• Simple Thai Coconut Soup

There’s nothing groundbreaking about how this chicken curry is made. The one key step is to fry off the curry powder. This brightens up the flavour of the spices + creates extra golden bits on the bottom of the pan, and each of these items add extra flavour into the curry sauce!

So don’t skip this step. 🙂

This recipe is all in regards to the curry sauce, so it’s actually versatile by way of what you may put in it, in addition to further add ins. Listed here are some choices:

• Different proteins or vegetarian – make this with beef, lamb, pork, turkey, shrimp/prawns, fish or vegetarian. See instructions within the recipe notes;

• Make it SPICY! This isn’t a spicy curry. So so as to add warmth, both use HOT curry powder, or add cayenne pepper or floor chilli powder;

• Make it richer – use coconut cream as an alternative of milk. Or use extra coconut milk and simmer to scale back for longer; and

• Add tomato paste to thicken the sauce a contact and make the sauce a darker color. Use about 1.5 tbsp.

Do that curry with a aspect of Inexperienced Bean Salad, my buddy JP’s well-known Iceberg Lettuce salad, or this no-mayo Cabbage Salad.

Serve it over rice, and even mashed potato or noodles. Principally something that may be doused with that coconut curry sauce! ~ Johnsat x

Extra cosy Chicken recipes

• Gradual Cooked Chicken Stew and a sooner Chicken Stew (Casserole) – on the desk in underneath an hour!

• Chicken Stroganoff

• Chicken with Mushroom Gravy

• Chicken Pasta of your desires!

• Chicken Pot Pie

The Curry assortment

• Chicken Tikka Masala and Butter Chicken

• Thai Purple Curry or Inexperienced Curry – fast half-hour, or from scratch

• Massaman Curry and Beef Rendang – two of essentially the most iconic curries on the earth

• Biryani – the BEST chicken and rice on the earth

• Dal – Indian lentil curry

• Goan Fish Curry – an genuine, spicy fish curry with coconut from the south of India

• Indian Coconut Curry sauce – A stronger, extra closely spiced coconut curry sauce than this recipe

• View all Curry recipes

Chicken Curry Recipe

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Serves: 4 Prep Time: 8 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 383 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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 (Note 1)
• 2.5 tbsp curry powder (Note 2)
• 270 ml / 1.25 cups coconut milk , full fat (9 oz) (Note 3)
• 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

Instructions

1. Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
2. Add chicken and cook until it it changes from pink to white.
3. Add curry powder and cook for 2 minutes.
4. Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
5. Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
6. Serve over rice, noodles or mashed potato!

Notes

1. Chicken -skinless boneless thigh is best because it stays juicy even after the required simmering time. 
Chicken breast – sprinkle with 2 tsp extra curry powder plus pinch of salt and pepper. Sear first in a bit of oil then remove (no need to cook through). Follow recipe – fry off curry with just the onion. Add breast back in towards end of sauce simmering, just to finish cooking.
Shrimp/prawns or fish pieces – as above with breast.
Other proteins (beef, turkey, lamb, pork) – use a quick cooking cut that’s tender and juicy, slice or dice. Follow chicken breast steps.
Vegetables – add into sauce based on cooking time.
2. Curry powder – any brand is fine, I use Clives and Keens. Use Mild for not spicy, Hot for spicy! Note: different brands have different saltiness, so taste sauce at end to see if it needs more salt.
3. Coconut milk – Full fat has better coconut flavour and is creamier. Light is ok but add 2 tsp cornflour mixed with splash of water (to thicken sauce slightly).
4. Nutrition per serving, excluding rice.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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