Chicken Curry Recipe
This is a Western-style curry and is the simplest chicken curry recipe I know that uses minimal ingredients without compromising on flavor! It's very mild and not spicy at all, assuming you use a mild curry powder.
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Servings: 4 people
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
- ▢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.