Easy Chicken Curry
Prep
8m
Cook
20m
Total
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!
Steps
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Nutrition Facts
Per serving608 calories
Calories from
- Protein 22%
- Carbs 17%
- Fat 61%
-
Fat High 37 g 56%
-
Saturated Fat High 23 g 114%
-
Carbohydrates 23 g 7%
-
Fiber 3 g 12%
-
Sugar High 10 g 20%
-
Protein High 30 g 60%
-
Cholesterol High 140 mg 46%
-
Sodium High 808 mg 33%
% Daily Value is 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.
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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