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Easy Chicken Curry

Prep Time
8m
Cook Time
20m
Total Time
28m
This easy chicken curry is a comforting and flavorful dish that comes together in no time. Tender chicken thighs are simmered in a rich and aromatic curry sauce made with coconut milk, warming spices, and fragrant garlic and ginger. Perfect for a quick and delicious weeknight meal!
Easy Chicken Curry Image
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Ingredients
Steps
Nutrition

Ingredients

Servings: 4
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Steps

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Nutrition Facts

  • Calories
    724kcal
    36%
  • Fat
    48g
    2%
  • Saturated Fat
    29g
    1%
  • Carbohydrates
    11g
    0%
  • Fiber
    2g
    0%
  • Sugar
    3g
    0%
  • Protein
    55g
    2%
  • Cholesterol
    165mg
    8%
  • Sodium
    552mg
    27%
Percent Daily Values are based on a 2,000 calorie diet.

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.
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