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.

Servings: 4 people

Author:

Prep Time:
8 minutes

Cook Time:
20 minutes

Total Time:
28 minutes

Course:

Main Course

Cuisine:

western

Keywords:

chicken curry recipe

🧂 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

1 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.
2 Incorporate the sliced chicken thighs into the skillet, cooking until the
chicken transitions from a pink hue to white.
3 Introduce the curry powder to the mixture, stirring and cooking for an
additional two minutes to allow the spices to bloom.
4 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.
5 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.
6 Serve the chicken curry over a bed of rice, alongside noodles, or atop mashed
potatoes.