Easy Chicken Curry
Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).
- Prep time
- 8 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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!