Description
A simple and flavorful easy chicken curry recipe featuring tender chicken thighs cooked in a rich and creamy coconut milk curry sauce, infused with garlic, ginger, and aromatic curry powder. Perfect for a quick weeknight dinner, served with rice, noodles, or mashed potatoes.
Ingredients
Scale
For the Curry:
- 1.5 tbsp vegetable or canola oil
- 2 garlic cloves, minced
- 2 tsp grated ginger
- 1/2 onion, finely chopped
- 500g (1 lb) chicken thighs, sliced
- 2.5 tbsp curry powder
- 270 ml (1.25 cups) full-fat coconut milk (9 oz)
- 1.5 cups (375 ml) low sodium chicken stock
- 1/2 tsp salt
- 3/4 cup frozen peas
- 1/4 cup chopped coriander (cilantro) leaves
Instructions
- Prepare Aromatics: Heat oil in a skillet over medium-high heat. Add the minced garlic, grated ginger, and finely chopped onion. Cook for about 3 minutes until the onion becomes translucent and fragrant.
- Cook Chicken: Add the sliced chicken thighs to the skillet. Cook, stirring occasionally, until the chicken changes color from pink to white, indicating it’s partially cooked.
- Add Curry Powder: Sprinkle the curry powder over the chicken and aromatics. Stir well and cook for 2 minutes to toast the spices and enhance their flavor.
- Add Liquids and Simmer: Pour in the coconut milk and chicken stock. Stir to combine everything. Reduce the heat to medium and allow the sauce to simmer rapidly for about 10 minutes, letting it reduce and thicken.
- Add Peas and Season: Stir in the frozen peas and salt. Cook for an additional 2 minutes, then taste and adjust seasoning if necessary. Remove from heat and sprinkle with chopped coriander leaves.
- Serve: Serve the flavorful chicken curry hot over steamed rice, noodles, or mashed potatoes for a comforting meal.
Notes
- Use full-fat coconut milk for a richer and creamier curry sauce.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more tender.
- Adjust salt according to taste, especially if using salted chicken stock.
- For added heat, consider adding a chopped chili or red pepper flakes.
- This recipe pairs well with basmati rice or naan bread.
