Easy Chicken Curry
A mild chicken curry with a creamy coconut sauce, curry powder, and peas. Serve it over rice, noodles, or mashed potato.
By Cookin' Kitchen
- Total: 28 minutes
- Servings: 4 servings
Recipe
Easy Chicken Curry
A mild chicken curry with a creamy coconut sauce, curry powder, and peas. Serve it over rice, noodles, or mashed potato.
Cookin' · https://cookin.club/recipes/easy-chicken-curry
- Prep
- 8 minutes
- Cook
- 20 minutes
- Total
- 28 minutes
- Servings
- 4
Ingredients
For 4 servings
Equipment
- Skillet
Instructions
Step 1: Heat the oil in a skillet over medium-high heat. Cook the garlic, ginger, and onion for 3 minutes, until the onion is translucent.
Step 2: Add the chicken and cook until it changes from pink to white.
Step 3: Add the curry powder and cook for 2 minutes.
Step 4: Add the coconut milk and chicken stock. Stir, lower the heat to medium, and simmer rapidly for 10 minutes, until the sauce reduces and thickens.
Step 5: Add the peas and salt. Cook for a further 2 minutes, then taste and add more salt if needed. Garnish with coriander.
Step 6: Serve over rice, noodles, or mashed potato.
Notes
Ingredient options
Use chicken breast instead of thighs: season it with 2 teaspoons extra curry powder and a pinch of salt and pepper. Sear it in a little oil, then remove it from the pan. Fry the curry powder with the onion, and return the chicken to the sauce near the end of simmering to finish cooking.
Shrimp, prawns, or fish pieces can be prepared using the same approach as chicken breast.
For beef, turkey, lamb, or pork, choose a tender, quick-cooking cut and follow the chicken-breast method.
Add other vegetables to the sauce according to their cooking time. The peas are optional.
Use chives or green onions instead of coriander, if desired.
Adjust the sauce
For a spicier curry, use hot curry powder or add cayenne pepper or ground chili powder.
For a richer sauce, use coconut cream instead of coconut milk, or use more coconut milk and simmer it longer to reduce.
For a slightly thicker, darker sauce, add about 1.5 tablespoons tomato paste.
If using light coconut milk, mix 2 teaspoons cornstarch with a splash of water and add it to help thicken the sauce.
Nutrition per serving
- Calories
- 383 kcal
- Fat
- 25 g
- Saturated fat
- 14 g
- Carbohydrates
- 10 g
- Sugar
- 2 g
- Fiber
- 2 g
- Protein
- 29 g
- Sodium
- 295 mg
- Cholesterol
- 118 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This mild chicken curry pairs tender chicken and peas with a creamy coconut sauce seasoned with curry powder.
Frying the curry powder briefly before adding the liquids helps bring out the spice’s flavor.
Serve the curry over rice, noodles, or mashed potato.
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