Chicken Curry Recipe
Chicken curry, a timeless dish beloved across many cultures, offers a harmonious blend of flavors that tantalize the taste buds. This recipe encapsulates the essence of traditional curry while infusing it with the richness of coconut milk and the zest of aromatic spices. Chicken curry’s popularity stems from its comforting warmth and the depth of its flavors, making it a staple in many households. Whether you’re a seasoned cook or a beginner, this recipe promises a delectable experience that will leave you craving more.
Ingredients Needed
To create this sumptuous chicken curry, you will need the following ingredients: 2 garlic cloves, minced; 2 teaspoons of grated ginger; half an onion, finely chopped; 1.5 tablespoons of vegetable or canola oil; 500 grams or 1 pound of chicken thighs, sliced; 2.5 tablespoons of curry powder; 270 milliliters or 1.25 cups of full-fat coconut milk (approximately 9 ounces); 1.5 cups (375 milliliters) of low-sodium chicken stock; half a teaspoon of salt; three-quarters of a cup of frozen peas; and a quarter cup of chopped coriander or cilantro leaves.
For those with dietary restrictions or ingredient preferences, feel free to substitute chicken thighs with breast or a plant-based protein for a vegan twist. Additionally, you can adjust the spice level by varying the amount of curry powder to suit your palate.
Step-by-Step Cooking Instructions
Begin by preparing the aromatic base of your curry. Warm the oil in a skillet over medium-high heat, then sauté the minced garlic, grated ginger, and finely chopped onion. Cook for about three minutes, allowing the onion to become translucent and the aromatics to release their fragrant oils.
Next, add the sliced chicken thighs to the skillet. Cook them until they transition from pink to a succulent white, ensuring they are evenly seared. This step is crucial for locking in the juices and achieving a tender texture.
Introduce the curry powder into the mixture, stirring thoroughly to coat the chicken and aromatics. Allow the spices to cook for an additional two minutes, enhancing their flavors and permeating the dish with a rich, aromatic essence.
Pour in the coconut milk and chicken stock, stirring to combine. Lower the heat to medium and let the mixture simmer briskly for about 10 minutes. This simmering process will allow the sauce to reduce and thicken, creating a velvety, flavorful base for the curry.
Finally, incorporate the frozen peas and salt. Cook for another two minutes, adjusting the salt to taste. Garnish the dish with chopped coriander, adding a fresh, vibrant touch.
Recipe Tips
- To achieve the best flavor, ensure the spices are well-cooked before adding liquids. This enhances their depth and complexity.
- For perfectly tender chicken, avoid overcooking. The chicken should remain moist and juicy.
- Adjust the spice levels according to your preference. Adding a bit more curry powder or even a dash of chili can elevate the heat.
What to Serve With This Recipe
Chicken curry pairs wonderfully with a variety of side dishes. Serve it over a bed of fluffy rice to soak up the rich sauce, or alongside noodles for a hearty meal. Mashed potatoes also make a comforting accompaniment. To complement the dish, consider pairing it with a refreshing beverage like a cold beer or a mango lassi. Garnishing the curry with a sprinkle of fresh coriander or a squeeze of lime can add an extra burst of flavor.
Frequently Asked Questions
- Can I use different cuts of chicken? Yes, you can substitute chicken thighs with chicken breast or even bone-in pieces for a richer flavor.
- How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to maintain the texture and flavor.
- Can I make this recipe ahead of time? Absolutely! Chicken curry often tastes even better the next day as the flavors meld together. Simply reheat before serving.
Variations and Substitutions
For a vegetarian or vegan alternative, replace the chicken with tofu, chickpeas, or a medley of vegetables. Experiment with different spices and herbs to create your unique version of this dish. Consider adding a touch of turmeric for extra color or a hint of garam masala for an additional layer of complexity. Adjusting the recipe to suit dietary restrictions is easy—swap coconut milk with a lighter dairy-free alternative or use low-sodium stock for a healthier option.
Chicken curry is a versatile and flavorful dish that offers endless possibilities for customization. Its rich, aromatic profile makes it a favorite for any occasion. Encourage yourself to experiment with different ingredients and flavors to make this recipe your own. Enjoy the process of cooking and savor the delicious results, knowing that this classic dish is sure to become a cherished part of your culinary repertoire.
Ingredients
2 garlic cloves, minced
2 tsp ginger, grated
1/2 onion, finely chopped
1.5 tbsp oil (vegetable, canola)
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
Warm the oil in a skillet over medium-high heat. Sauté the minced garlic, grated ginger, and chopped onion for approximately three minutes, until the onion becomes translucent.
Incorporate the sliced chicken thighs into the skillet, cooking until the chicken transitions from a pink hue to white.
Introduce the curry powder to the mixture, stirring and cooking for an additional two minutes to allow the spices to bloom.
Pour in the coconut milk and chicken stock, mixing well. Lower the heat to medium and let the mixture simmer briskly for about 10 minutes, allowing the sauce to reduce and thicken.
Add the frozen peas and salt to the skillet. Continue to cook for another two minutes, tasting and adjusting the salt as necessary. Garnish the dish with chopped coriander.
Serve the chicken curry over a bed of rice, alongside noodles, or atop mashed potatoes.
Chicken Curry Recipe
Ingredients
- 1/2 onion finely chopped
- 1.5 tbsp oil vegetable, canola
- 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
- â–¢1/4 cup coriander / cilantro leaves chopped
Instructions
- Warm the oil in a skillet over medium-high heat. Sauté the minced garlic, grated ginger, and chopped onion for approximately three minutes, until the onion becomes translucent.
- Incorporate the sliced chicken thighs into the skillet, cooking until the chicken transitions from a pink hue to white.
- Introduce the curry powder to the mixture, stirring and cooking for an additional two minutes to allow the spices to bloom.
- Pour in the coconut milk and chicken stock, mixing well. Lower the heat to medium and let the mixture simmer briskly for about 10 minutes, allowing the sauce to reduce and thicken.
- Add the frozen peas and salt to the skillet. Continue to cook for another two minutes, tasting and adjusting the salt as necessary. Garnish the dish with chopped coriander.
- Serve the chicken curry over a bed of rice, alongside noodles, or atop mashed potatoes.
Notes
- For the chicken, skinless boneless thighs are ideal as they remain juicy even after simmering. If using chicken breast, sprinkle with 2 teaspoons of extra curry powder, a pinch of salt, and pepper. Sear it in a bit of oil, then remove it (cooking through is not necessary at this stage). Follow the recipe by frying the curry with the onion, and add the chicken breast back towards the end of the sauce simmering to finish cooking. This method also applies to shrimp, prawns, or fish pieces. For other proteins like beef, turkey, lamb, or pork, use a tender, quick-cooking cut, sliced or diced, and follow the same steps as for the chicken breast. When adding vegetables, incorporate them into the sauce based on their cooking times.
- Any brand of curry powder can be used; Clives and Keens are good options. Use mild curry powder for a non-spicy dish and hot for a spicy version. Note that different brands vary in saltiness, so taste the sauce at the end to see if additional salt is needed.
- Full-fat coconut milk provides a richer coconut flavor and a creamier texture. Light coconut milk is acceptable, but add 2 teaspoons of cornstarch mixed with a splash of water to slightly thicken the sauce.
- Nutrition information is per serving, excluding rice.