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 Time8 minutesmins
Cook Time20 minutesmins
Total Time28 minutesmins
Course: Mains
Cuisine: Western
Keyword: Chicken Curry, Coconut Chicken Curry
Servings: 4
Calories: 383cal
Author: Nagi
Ingredients
1.5tbspoil(vegetable, canola)
2garlic cloves, minced
2tspginger, grated
1/2onion , finely chopped
500g / 1lbchicken thighs, sliced(Note 1)
2.5tbspcurry powder(Note 2)
270 ml / 1.25 cupscoconut milk, full fat (9 oz) (Note 3)
1.5 cups (375 ml)chicken stock low sodium
1/2tspsalt
3/4cupfrozen peas
1/4cupcoriander / cilantro leaves, chopped
Instructions
Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
Add chicken and cook until it it changes from pink to white.
Add curry powder and cook for 2 minutes.
Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
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.